March 2012 | Food Newsfeed
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March 2012

Taking Home Silver, Hoping for Gold

Judging the Gold and Silver Plate awards for more than 15 years has afforded me the opportunity to get a behind-the-scenes look at many of foodservice’s most talented individuals.Reading the nomination forms is insightful and inspiring, and the judging process is equally so.

20 Hottest New Restaurants

From the North to the South and from sea to shining sea, we scoured the country for the hottest new independent restaurants. This list highlights a wide range of establishments, including casual concepts and fancy fine-dining hot spots, single-item formats and intricate tasting menus, and big-city ventures alongside small-town endeavors.

Liquors Can Be Local Too

Nearly every restaurant has specialty cocktails these days, but there’s one way to make them really different: by using local liquors.Local distillers not only provide very distinctive beverages, but they also appeal to customers interested in the “eat local” trend, while at the same time supporting and promoting these small-batch producers.