Mary Avant | Food Newsfeed
Continue to Site

Mary Avant

How Eventide Oyster Co. is Spreading the Love of Maine Seafood

Chefs Mike Wiley and Andrew Taylor may have a fine-dining background, but that hasn’t diminished their love for the tiny clam shacks and no-frills lobster joints that dot the coast of New England. After meeting at Hugo’s in Portland, Maine—where they worked together with partner Arlin Smith under Chef Rob Evans—Wiley, Taylor, and Smith purchased the upscale eatery and founded Big Tree Hospitality in 2012, with the dream of opening their own version of a Maine seafood shack right next door.

More Sodas, Fewer Problems

When it comes to the state of beverage sales in the restaurant industry, it’s a case of good news and bad news. On the positive side, non-carbonated beverage and water sales are trending up, growing by 1.

Organic’s Next Frontier

Take a look at any restaurant-trends list and chances are you’ll find “organic” sitting at—or near—the top. And for good reason: the organic food market is projected to reach sales of more than $45 billion in 2015 alone, according to an industry report published by TechSci Research.

A Guide to Seasonal Beverages

Tips to create a beverage menu that goes beyond the traditional spices and flavors to upend competitors.Classic cocktails, soft drinks, iced tea—some beverage options may be hits all year round, no matter what the weather, season, or holiday.

Putting the Fizz Back Into Soft Drinks

The polar bears in Coke’s iconic ads are skating on thinner ice these days.While talk of softening soda sales pops up every couple years, the reality is becoming tough to avoid: sales of regular and diet soda in the restaurant industry fell by 1.

Call It a Comeback

In an attempt to resolve its $18 billion in debt, in mid-July last year Detroit became the largest city ever to file for bankruptcy in the United States. Now, Detroit is on the rebound, attracting residents and businesses in an effort to rev the Motor City’s growth engine.

Family Matters

Building a career and legacy in the restaurant industry for nearly 40 years—27 of those with family-dining concept Golden Corral—Mickey Chance would love nothing more than to keep his company, Chance Hospitality, going for years, decades, and even generations to come.

All in One

For diners in a big city, going out can be an exhausting, all-night ordeal spent trekking across town from one restaurant to another cocktail bar to an entirely separate late-night lounge. But a new Chicago concept, Celeste, houses an entire evening’s worth of activities in one location.

Paradox Plated

In a world where the terms gourmet, five-star, and luxury dining are often expected to equate to decadent and indulgent, spas and resorts around the country are working diligently to dispel the myth that healthy fare cannot be creative, tempting, or delicious.

It's Here: the 40 Under 40

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.

100 Tables at a Glance

Foodies and restaurateurs alike are feasting their eyes on a new online showcase,, where diners can discover 100 unique spots—“from dive bars to five stars”—in their city of choice.

In Sandy’s Wake

Hurricane Sandy ripped across the East Coast in late October leaving more than 8 million people without power and parts of Staten Island, Long Island, and the Jersey Shore were completely devastated.Restaurants in the storm’s path weren’t spared either.

Educated Urbanites: The New Foodies

In 2009, the U.S. Census Bureau reported that more than 37 million people in the U.S. over the age of 25 now have a Bachelor’s degree. Many of these same people dwell in big cities and urban areas, have a higher disposable income, and hold lofty standards when it comes to where and what they eat.