Famous Dave’s is having an identity crisis
The barbecue chain is looking to evolve, both as a casual dining chain and a takeout concept.
Consider the classics
Some comfort foods are so popular that they’ve become menu must-haves. Fried chicken, meat loaf, steak, ribs—these are enduring customer favorites, and sure-fire bestsellers for restaurant operators.
Although the terms “Scandinavian” and “Nordic” are used interchangeably, Scandinavia originally referred only to Norway, Sweden and Denmark while Nordic is an umbrella term created by the French (“Pays Nordiques” or “Nordic Countries”) to also include Finland and Iceland. While each country claims its unique dishes, all share similarities.
The inaugural NolaLoyola: Live to Eat, a scholarly symposium celebrating the culture of New Orleans, culminated in a candid restaurant discussion that had the audience laughing. Iconic local food figures Leah Chase of Dooky Chase Restaurant, JoAnn Clevenger of Upperline Restaurant, and Ti Martin of Commander's Palace related their experiences with the wit and straightforward charm one expects from New Orleans restaurateurs.
While the rest of the world cries at the gas pump, Jonathan Pratt, a restaurant owner in Westchester County, New York, is singing the praises of a cheap new alternative fuel: "It saves me money, it improves the lifespan of the motor, its lubricity is better than diesel's, it doesn't pollute—and it smells good."