Korsha Wilson | Food Newsfeed
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Korsha Wilson

Giving Back Pays Off

Whether the mantra is to be chef-driven or locally sourced, today’s restaurants are quick to communicate their ethos and let guests know what they value. At Jack Allen’s Kitchen in Austin, Texas, the restaurant group proudly calls itself community-driven.

Temerario Blends the Spirit of Mexico with a New York City Vibe

On Eighth Avenue in the Chelsea neighborhood of Manhattan, one wall stands out among the many gray skyscrapers and brick facades that are part of the landscape in this section of New York City. Temerario, Chelsea’s newest Mexican restaurant and the fifth concept from the Jorge Guzman Hospitality Group, stands out among the other buildings with its bright, street art–inspired mural painted on its exterior.

A Perfect Pairing

When the weather’s nice, events at The Wine Studio, in Louisville, Kentucky, spill out into a 2,000-square-foot courtyard where diners can enjoy Chef Edward Lee’s Southern fare, which features luxurious French touches and surprising Korean accents.

The Past Comes to Dinner

Orchids at Palm Court used an unlikely source to track down restaurant artifacts from decades past. “We found menus and other stuff on eBay,” laughs Todd Kelly, executive chef at the fine-dining restaurant in Cincinnati.

Unlimited Prix Fixe, Unlimited Potential

Cody Taylor was dining in an all-you-can-eat sushi restaurant when inspiration struck. “The idea for an unlimited prix fixe menu hit me,” he remembers, and in the next breath he asked himself: “Is this something we could pull off?” Taylor, owner of Café Josie, unveiled “The Experience,” an unlimited prix fixe menu, three weeks later.

The Breakfast Boom

“Variety and a wide range of options are part of what keeps diners coming back to the breakfast daypart,” says Shane Schaibly, culinary director and corporate chef for First Watch restaurants.

The Bitter The Better

Is bitter the new black? The Institute of Food Technologists has listed bitter flavors as one of its top five trends to watch in 2015. Just like the fashionable color showing up on the runway, bitter can be found on menus across the country with growing regularity.

Set for the Holidays

Attribute it to the season, to social evolutions, to an increased awareness of health, nutrition, and lifestyle management—whatever the reason—food is top of mind. “Right now, in America, we’re at our greatest level of food consciousness,” says Maeve Webster, senior director at Datassential.

Overcoming Addictions

A D.C. chef and his wife are tackling addiction in the restaurant industry.In most businesses, having a drink after work may happen at an occasional happy hour, but for the most part revelry that includes alcohol is reserved for special occasions.

A Taste of Home

Personal touches in décor help guests identify with the culture behind the menu and inspire a deeper connection to the restaurant—that’s what restaurant operators who are serving international cuisine have discovered when they accessorize the restaurant with design elements from their home countries.

Mini Cocktails Encourage Multi Orders

“There’s something so charming about something small,” says Jess Schmidt, general manager at Dominick’s, an Italian-American restaurant and martini bar in Los Angeles. Open since the late 1940s, Dominick’s serves small plates as part of its menu, but the charming small options Schmidt is referencing are part of The Littles, a collection of $4 mini martinis served in small glasses during happy hour.

Top 100 Independents: West by Northwest

LangbaanPortland, OregonThai comfort food crafted with no open-flame cooking; only ovens and induction burners.Opened ∕ March 2014Annual Sales ∕ $1–$3 millionAverage Check ∕ $65 (without alcohol)Chef/Owner∕ Akkapong Earl NinsomThe Squeaky BeanDenverA pop culture–driven atmosphere grounded by a garden-inspired menu (produce is grown in the neighborhood) and creative cocktails defines The Squeaky Bean, where weekend bingo is a popular draw.