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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 45
Food

The pandemic reshaped menu innovation. Here's what's next.

Celebrity chef David Chang and other industry leaders share their take on the culinary currents moving restaurant menus forward.

Food

Easter shares the menu spotlight with hot dogs, tacos, ice cream and more

Black Bear Diner does Easter brunch and dinner; a dozen new dishes for Friendly’s; Mellow Mushroom takes a detour from pizza; and donuts, hot dogs and ice cream get dressed for the holiday.

Beverage

Fogo de Chao beckons guests to the bar with menu refresh

New bar bites and handcrafted cocktails draw guests to lighter fare at the meat-centric Brazilian churrasco chain.

Food

Baseball stadiums hit it out of the park with chef-created concepts and local flavors

As the MLB season gets underway, ballparks welcome fans with a winning food and drink lineup.

Food

How La Palapa is still going strong after 20 years, with Barbara Sibley at the helm

Through a blend of culinary expertise, compassion and resiliency, Sibley has successfully steered the NYC Mexican restaurant through numerous crises.

Food

BWW partners with Frito-Lay to bring Flamin’ Hot Nacho Wings to the menu

Buffalo Wild Wings’ new sauce captures the flamin’ hot flavor profile that's getting a lot of buzz.

Food

Menus make a seasonal shift, take on bolder flavors

Taste Tracker: Chimichurri at Sweetgreen and Cubanos at Potbelly; chicken gets a jolt of spice at Moe’s; Dairy Queen rolls out Stackburgers; Sonic’s slush ring, Dog Haus' cocktails and more menu newsmakers of the week.

Food

Southern flavors drive menu R&D at Big Chicken, Shaquille O'Neal's fast casual

Two top Las Vegas chefs transform the NBA legend's family favorites into brand signatures and add menu stars of their own.

Food

Caesars Superdome gives basketball fans a taste of New Orleans with special Final Four menu

Catering partner Sodexo Live! is serving up local favorites for the NCAA championship games.

Food

5 ways All Day Kitchens blends culinary and tech to enrich the delivery experience

Chef Molly McGrath, head of the culinary and operations team, describes how to curate the menu and optimize food for last-mile delivery.

Food

Spring menus are blooming with new flavors and ingredients

Taste Tracker: Tacos make news at Freshii and bowls at Taco Cabana; Firebirds does brunch; seafood heats up at Smokey Bones while Red Robin plays with smoke; drinks take on spring flavors.

Food

Supply chain kinks snag menu planning

Flexibility is the new mantra, as restaurants are forced to make last-minute switches when products don’t show up at the back door or prices go through the roof.

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