At Branch Line, guests can peer into the open kitchen and watch whole chickens turn on a spit, the flames kicking up. It’s a simple, time-tested approach, but one that feels as classic and refined as the historic setting itself.
Hurricane Matthew has taken a tragic toll in North Carolina, the state we call home, and as I write this column our friends at Chef and the Farmer are watching the Neuse River rise just blocks from the restaurant.
Part of what excites Nora Pouillon about the future is the uncertainty. She has helmed her eponymous Washington, D.C., restaurant for so long that one employee, who swam across the Rio Grande when he was 17, is now approaching middle age.
When Monetta White and her husband, Chef David Lawrence, opened their modern Southern restaurant 1300 on Fillmore in San Francisco in 2007, their initial plan quickly expanded to something greater. The couple embraced the idea of giving back to the youth of the community, an ethos that extends to their latest venture, Black Bark BBQ, a restaurant located a few doors down in the same Western Addition neighborhood.
A study by Berkeley economists showed that a half-star improvement on a restaurant’s rating makes it 30-49 percent more likely that a restaurant will sell out its evening seats. In today’s digital age, a restaurant's online reputation can mean the difference between success and not surviving.
A million-dollar mistake with a happy new beginning, that’s the story Scott Wise, president and CEO of Pots & Pans Production, which owns four restaurant concepts including Scotty’s Brewhouse, has to share.
Not all consumers will be roasting a turkey at home this Thanksgiving, and restaurants can capitalize on those who desire to dine out or pick up takeaway meals or items.According to the National Restaurant Association, 10 percent of consumers plan to dine out for a Thanksgiving meal, and 5 percent will get a full takeout meal.
As restaurants ramp up their social media programs, operators typically consider the most popular platforms—Facebook, YouTube, Twitter, and Pinterest—to connect with consumers. But Billy Dec, founder and chief executive at Chicago-based Rockit Ranch Productions, has added another social media arrow to his overall marketing quiver: Snapchat.
At its core, brunch is a casual weekend meal, which is why sommeliers and beverage directors strive to remove any perceived fussiness from the wines poured alongside egg dishes, burgers, and raw-bar items.
If history is any indication, this Thanksgiving could be a banner year for restaurants around the country. According to the National Restaurant Association, as many as 80 million Americans are expected to dine out or take out meals on Thanksgiving and Black Friday, a number that has steadily increased over the last few years.
Forty-six years ago, Rory Smith was facing down an interrogation. The information at stake? “They said you have to be 16 and I said, ‘Well I am 16,’” Smith recalls.Nearly half a century later, that might have been the most important lie of Smith’s life.
As a coffee aficionada, Kelly Fields—executive pastry chef and partner at the year-old Willa Jean in New Orleans, a restaurant also operated by celebrity chef John Besh—knew regular drip coffee just wouldn’t do.
Imagine if a Food Network “Chopped” champion walked into your kitchen on Thanksgiving morning. While that would be, obviously, a startling turn of events, there is an option that’s becoming increasingly common: you can easily walk into his.