Rob Hunter thought he knew beer—he grew up on the American classics—but then the Air Force sent him to Germany, and he discovered a whole new world. Now, Hunter is Hofbräuhaus Chicago’s brewmaster, making the same recipes he fell in love with.
Forty names you may not know, but FSR Rising Stars are making a significant impact on their companies and communities as they introduce innovation, creativity, and dedication to their restaurant operations, food and beverage menus, and dining experiences.
Restaurants have moved beyond crayons and coloring books to fully embrace children at the table, sometimes going so far as to entice children into the kitchen. It’s a trend across many segments of the full-service industry, even gathering a following in finer dining.
U.S. chains continue to expand internationally, but innovative international concepts are filling niches and gaining popularity here as well.Mad For Garlic, a Korean restaurant focused on garlic-centric foods, partnered with Bridging Culture Worldwide, a global consulting firm, to make its transition to the U.
Sitting in Win Schuler’s in Marshal, Michigan, writer, restaurant critic, and barbecue expert Rick Browne’s curiosity was piqued. He’d been there as a kid. The food still tasted good, and the service remained top notch.