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The leading independent restaurants lured diners with new seafood riffs as well as limited-time or seasonal menu offerings showcasing fresh ingredients. Here, successful menu additions from some of America's highest-grossing restaurants.
From Le Diplomate (No. 47)
Lavo Las Vegas (No. 45) serves it with celery, endive, red wine, fennel and oregano.
Offered at Atlanta Fish Market (No. 83)
From The Hamilton (No. 22)
Acme Feed & Seed (No. 67) presents the seasoned fried pork dish with black beans, plantains, habanero sauce and sweet habanero slaw.
The Bottega Louie (No. 13) translation includes lardons, English peas, garlic, Alfredo sauce, Grana Padano and a poached egg.
This hearty plate from Virgil's Real Barbecue (No. 85) holds Memphis-style pork spare ribs, sliced Texas beef brisket, Carolina pulled pork and barbecued chicken.
Makoto (No. 88) tops a grilled tortilla with tuna, tomato, red onion, anchovy aioli and cilantro.
Served at Tao Asian Bistro (No. 1)
Served with toasted cipollini onions, jalapeno-cheddar grits and cilantro pesto, at The Southern Steak & Oyster (No. 92).
The U.S. restaurant industry is saturated, and here’s why, says RB’s The Bottom Line.
Zero-waste legislation challenges restaurant owners to implement food-waste management practices without compressing already tight margins.
Food remains the top spending category for teenage consumers, according to a Piper Jaffray survey.
Newly released Technomic data shows which brands are scoring points for charitable endeavors.
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
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.