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Food

Saucebox: Pan-Asian perfection

 By Restaurant Business Staff on Nov. 11, 2013

Inspired by the diversity of Asian ingredients, Chef Alex Diestra has reinvented pan-Asian cuisine at Saucebox in Portland, Ore. Diestra infuses dishes with distinctive combinations of flavors from the Philippines, China, Thailand and Burma, in addition to other Asian countries.

Meet the chef Q&A: Johnny Anderes

 By Restaurant Business Staff on Nov. 22, 2013

Executive Chef Johnny Anderes revels in matching his inventive Italian- and French-accented American fare with Sommelier Jeremy Quinn’s pours at Telegraph, a Chicago hotspot eatery with wine bar DNA. The results excite the imagination as well as the palate, ranging from Espelette-marinated quail with vintage-dated Basque cider to Cajun-style boudin noir dolma with fino sherry to artisanal cheeses with traditional French aperitifs.

Food

Local sourcing tops chefs’ trend picks for 2014

By Sara Rush Wirth on Dec. 03, 2013

Local sourcing will be the dominant influence on restaurant menus next year, according to an NRA survey of chefs. See what other trends ranked highest.

Restaurants that moved me

By Patricia Cobe on Dec. 12, 2013

Senior Editor Pat Cobe talks about how restaurants came to the rescue before, during and after a recent move from New York to Chicago, nourishing both body and soul.

Chipotle’s stealth move into pizza

By Peter Romeo on Dec. 18, 2013

With everyone else aspiring for the crown, the burrito powerhouse has decided it should be the Chipotle of the better-pizza market.

Top Stories of 2013

By Restaurant Business Staff on Dec. 19, 2013

Before you help patrons ring in the New Year, take a moment to consider what restaurateurs chose as the top business stories of the past one. Here are our most-read stories of 2013.

Food

In praise of braising

By Patricia Cobe on Feb. 07, 2014

Boost flavor and cut costs by braising parts of the animal that you may have overlooked.

Food

Beefing up Mexican flavors

By Patricia Cobe on Feb. 10, 2014

A torta makes its debut, filled with slow-simmered beef accented with Mexican flavors.

Georgia on my mind … and in my belly

By Patricia Cobe on Feb. 10, 2014

A 48-hour eating spree in Atlanta reveals a diverse culinary scene.

Leadership

Melt Shop's growth strategy

By Sara Rush Wirth on Feb. 11, 2014

In just over three years, Rubin has taken Melt Shop from an idea to three units in New York City, with four more slated to open in 2014.

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