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Food

How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant

 By Patricia Cobe on Aug. 31, 2023

Amelia’s 1931 offers a sophisticated Korean-Latin menu and swanky decor in a Miami neighborhood dominated by more casual spots.

Operations

How a new Margaritaville transformed foodservice at a Louisiana campground in mere months

 By Patricia Cobe on Aug. 24, 2023

GM Amanda Skelly oversaw the conversion of Cajun Palms into the popular eatertainment complex, complete with four themed food and beverage venues.

Beverage

How CEO Jeff Carcara is taking Sixty Vines to 'wherever the wine drinkers are'

By Patricia Cobe on Aug. 17, 2023

With its unique tap program and inventive global menu, the polished-casual restaurant is on a mission to make wine approachable and fun.

Food

As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'

By Patricia Cobe on Aug. 10, 2023

McCurdy and his team of chefs help operators in every foodservice segment create smarter and more cost-effective menus.

Food

How Mike's Hot Honey sparked the sweet-heat menu trend, starting with Paulie Gee's Brooklyn pizzeria

By Patricia Cobe on Aug. 03, 2023

Mike Kurtz and Paul Giannone started drizzling hot honey on pizza more than 10 years ago, and now, that drizzle is flooding menus across the country.

Food

How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots

By Patricia Cobe on Jul. 27, 2023

The VP of culinary, a transplanted New Yorker, executes a menu lineup that works as well in the Midwest as it does in the South.

Food

How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces

By Patricia Cobe on Jul. 20, 2023

The TV celeb and former fine-dining chef is expanding his ventures PLNT Burger and Eat the Change while continuing his food policy activism.

Food

How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort

By Patricia Cobe on Jul. 13, 2023

Head chef Matthew Padilla introduced more than 30 new dishes to appeal to a broader audience while staying true to the brand’s original wellness mission.

Operations

How Robert St. John turned Hattiesburg, Miss., into a dining destination

By Patricia Cobe on Jun. 22, 2023

The veteran restaurateur has had a strong impact on the city and entire state through his restaurants, philanthropy, community outreach and more.

Food

How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe

By Patricia Cobe on Mar. 16, 2023

Founder and CEO Andrew Pudalov pioneered the healthy bowl category in 2004 and continues to expand his concept into underserved parts of the country.

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