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At any given time within the space, unpredictable shenanigans are the norm.
Photograph courtesy of Rose. Rabbit. Lie.
The myriad rooms includes a music room, complete with piano.
Several different caviars are listed on the menu, with prices up to $2,600 for 500 grams.
Beef Wellington with seared foie gras, creamed spinach, roasted trumpet mushrooms and black truffles, $275.
Desserts include this take on a cookie jar.
The Down the Rabbit Hole cocktail is made with carrot juice.
Uni Perciatelli, with Alaskan king crab, shiso and umami butter, $34.
Rose. Rabbit. Lie. performers hit the stage throughout the night.
The coffee company is looking to expand its retail business.
In a special episode of RB’s podcast, "A Deeper Dive," Technomic's Robert Byrne talks about Papa John’s reputation challenges.
Dave George is overseeing one of the Darden Restaurants brands and John Martin is managing the other.
Convenient, quick and endlessly customizable, sandwiches are a cornerstone of summer eating.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow