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Food and beverage trends and recipes from the restaurant industry
sorghum shwarma wrap

Quinoa has become restaurants’ go-to grain to answer the growing demand for gluten-free menu items. So much so that it’s putting a strain on production, supply and price, says Tom Kaplan, CEO of Hugo’s Restaurant, a three-unit casual concept in Los Angeles. Although...

Food Trends

Quinoa has become restaurants’ go-to grain to answer the growing demand for gluten-free menu items. So much so that it’s putting a strain on production, supply and price, says Tom Kaplan, CEO of Hugo...

Beverage Trends

As many consumers look to spend with brands that support a cause, some restaurateurs are switching to wine on tap as an eco-friendly way to appeal to sustainably minded guests today. But the eco-...

Clean Plate Awards
chazz palminteri
  • Filet Mignon, Empire Steak House, New York City
     
  • Fusilli in Cartoccio, Roberto's Restaurant, Bronx, N.Y.

chris newcomb
  • Famous Ferdi Special, Mother's Restaurant, New Orleans
     
  • Langoustines, Costa di Mare at the Wynn Hotel, Las Vegas
     
  • Original Cheddar Fries, Snuffer's Restaurant & Bar, Dallas

stan frankenthaler
  • Berkshire Pig Head Carnitas, CBD Provisions, Dallas
     
  • Roasted Marrow Bones, Brasserie Ten Ten, Boulder, Colo.