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cuisine

Emerging cuisines: Lebanese

 By Restaurant Business Staff on Sep. 02, 2009

Turkish, Armenian and French influences all come into play in the Lebanese kitchen, infusing the dishes with richness and complex flavor.

2011 preview

 By Patricia Cobe on Dec. 01, 2010

Whispers of optimism are filling the dining-sphere as we embark on a new year. There's no question that a different reality still permeates the restaurant...

The week in ideas, March 5, 2012

By Restaurant Business Staff on Mar. 05, 2012

We go international this week: A new “caveman” take-out restaurant in Copenhagen. A London restaurant gives would-be brides an assist. Chicago restaurants create international menus. And an Atlanta pizza place addresses the international issue of crying babies.

Lessons from the first year of ShopHouse, the "Asian Chipotle"

By Restaurant Business Staff on Dec. 01, 2012

The fast-casual industry buzz is all about how the “Chipotle effect” has propelled this segment into super growth mode. But few have felt the effect as keenly as Chipotle’s own culinary manager Nate Appleman and director of concept development Tim Wildin.

Food

Saucebox: Pan-Asian perfection

By Restaurant Business Staff on Nov. 11, 2013

Inspired by the diversity of Asian ingredients, Chef Alex Diestra has reinvented pan-Asian cuisine at Saucebox in Portland, Ore. Diestra infuses dishes with distinctive combinations of flavors from the Philippines, China, Thailand and Burma, in addition to other Asian countries.

Concept to Scout: Banh Shop

By Dotty Griffith on Oct. 14, 2014

Yum! Brands is at it again, rolling out another fast-casual test concept in the Dallas area. Instead of fried chicken (the subject of a previous test, SuperChix in Arlington, Texas), it’s floating Southeast Asian “street” sandwiches, known as banh mi.

All aboard!

By Bill Main on Feb. 14, 2001

The interviews are over. The offer has been made.

Watch your step!

By Restaurant Business Staff on Jul. 07, 2005

Encouraged by a strong economy, restaurant chains are growing with confident—if somewhat conservative—steps.

Ready for the next big food trend?

By Restaurant Business Staff on Aug. 15, 2006

The Mediterranean is the gift that keeps on giving: first Italian, then Spanish and now? Enter Portuguese.

Ideation: Menus Get Cheesy

By Restaurant Business Staff on Apr. 07, 2008

While many chefs choose specialty cheeses that tie into their restaurant’s cuisine, some get a little edgier. These dishes highlight a few top choices.

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