State of the Plate
The monthly column from Menu Maven Nancy Kruse is part of RB’s extensive coverage of menu news and trends. The founder of The Kruse Co. provides her unique take on what’s going on at restaurants big and small every month.
The monthly column from Menu Maven Nancy Kruse is part of RB’s extensive coverage of menu news and trends. The founder of The Kruse Co. provides her unique take on what’s going on at restaurants big and small every month.
State of the Plate: Italians are strict about their pies, but American pizza chefs have an array of seemingly endless riffs on the popular dish, menu trends columnist Nancy Kruse writes.
State of the Plate: RB menu trends columnist Nancy Kruse explains how Glen Bell’s “tay-kohs” walked so birria and other authentic dishes and flavors could become runaway hits with American diners.