fine dining

Marketing

Texas is getting its own Michelin guide

Operators voice hopes the directory of standout dining options will bring an awareness of the variety and quality Texas restaurants offer today.

Leadership

Maybe restaurateurs need to worry about their own health more

Restaurant Rewind: Recent tragedies once again underscore how wearing the lifestyle can be. From time to time, the industry has awakened to that reality. Maybe this is one of those times.

Working Lunch: "We may be on the verge of having an organizing effort in the fine-dining segment."

The state's restaurant association has joined forces with lawmakers in hopes of preventing third parties from scarfing up reservations and reselling them, with none of the proceeds going to the restaurants.

A fan of simply prepared fresh seafood, the CIA grad was a pioneer in the American regional cuisine boom of the 1980s and an early proponent of "casualizing" fine dining.

Restaurant Rewind: The Fisherman's Wharf landmark has adhered to the traditions set by founder Al Scoma without ignoring what today's customers want.

Nothing will change under new owner TEI Hospitality, Ray’s namesake Ray Schoenbaum said.

Menu Talk: The Catalonian chef spent a decade in Singapore but also fell in love with Japanese food before opening his restaurant.

Acquiring the 86-unit teppanyaki chain will make the owner of STK and Kona Grill a $1 billion company. And it's just the beginning of an ambitious long-term growth plan.

Restaurant Rewind: Before Jimmy Hoffa disappeared, he was parked outside the establishment of a then-famous operator with a reputation Boy Scouts would envy. Here's the story of Harris Machus.

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