Food
Introducing RB’s new menu trends columnist, Nancy Kruse
From the Editor: Subscribers will get access to the menu maven's State of the Plate column every month as part of our broadening menu coverage.
Food
Why one meat-loving restaurant owner is on the plant-based bandwagon
“Non-meat options are no longer only for vegetarians or vegans. In my restaurants, I’ve seen a lot more ‘flexitarian’ guests looking for plant-based options,” said Hereford. “It’s important to me as a chef to offer rich and crave-worthy options to allof my customers.”