February 2015 | Food Newsfeed
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February 2015

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Anthony Barlich

Textured Tastes

From the crunch of something crisped, to the chewiness of dough, snap of a radish, or smoothness of purée, combining textures in the same dish adds depth, excitement, and balance—just like adding acidity or heat.

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©wmlavigne.com

A Well-Planned Coup

In one year’s time, the aptly named coup d’état in uptown Minneapolis has managed to transform the neighborhood’s culinary landscape with more upscale cuisine, better service, and sophisticated beverage offerings.

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Bad Daddy’s Burger Bar

Finding The Right Time To Franchise

Franchising a full-service restaurant concept is the goal and the dream of many successful restaurateurs, but taking the next big step to package a successful concept into a business model that can be replicated by franchisees requires careful consideration, typically after years of hard work to grow a business.

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Chris Seward

Love a Faire

The delight is in the details.Translated literally, the word faire means to make in French, and Faire—the steak and seafood concept opened in October by Eschelon Experiences—is all about making, just not in the traditional sense of a dark-hued steakhouse.

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Meat & Livestock Australia

Raised with Respect

In his formative years as a chef, Conor Hanlon didn’t think too much beyond the kitchen.“I was much more concerned about keeping my head above water than about where we were sourcing ingredients,” Chef Hanlon acknowledges.

A Bitter Victory

Surveying menu data from restaurants across the country from 2013 through 2014, the numbers make one thing clear: Bitter will make its mark as a key menu trend this year. Customers are demanding more of the bitter flavors typically present in vegetables such as cauliflower, collards, kale, and Brussels sprouts as well as India pale ales and bitter tinctures in cocktails.

The Best of the Big Easy

Three newcomers are earning raves for bringing innovative ethnic fare to the already rich and vibrant flavors that personify New Orleans. With an emphasis on local products, these restaurants pay tribute to cuisines from different parts of the globe but share an unwavering commitment to authenticity and creativity.

The Moxie is in the Menu

Amidst the sea of chains in Jacksonville, Florida, one independent stands out—literally. Chef/owner Tom Gray built Moxie Kitchen + Cocktails as a brand new restaurant within a busy town center already experiencing chain restaurant domination by the likes of The Cheesecake Factory, P.