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10 places to eat & drink during tonight's snowstorm

 Feb. 10, 2015

Buried under six feet of snow, the city has seen a disruption in dining out. Here’s what some places are doing to fight the chill in sales.

Food

Sustainable seafood: Treasures from trash

 By Patricia Cobe on Feb. 25, 2015

Some operators are looking to source lesser known but abundant seafood that often turns up in the by-catch. These “trash” fish may have names that could sound off-putting to consumers, such as lionfish, sheepshead or grunt, but innovative chefs are proving that their flavor and texture stand up to their upscale cousins—at a gentler price. And diners are biting.

A distributor chef with muscle

By Restaurant Business Staff on May 01, 2010

If your impression of a distributor chef leans more toward a salesman in a chef’s coat, you’ve not met Daryl Shular.

McDonald’s tries kale on the menu

By Kelsey Squire on May 07, 2015

The burger giant tests the trendy green vegetable in a new breakfast bowl

NRA Joins With Nutrition Analysis Services

By Restaurant Business Staff on Jul. 19, 2010

(July 16, 2010 - The Packer)—To help members prepare to add nutrition information to their menus, the National Restaurant Association joined forces with...

Pumpkin

By Patricia Cobe on Oct. 20, 2010

While tricksters are carving pumpkins into scary faces for Halloween, chefs are busy chopping, cooking, pureeing and baking them for seasonal treats. Their orange flesh is flavoring both sweet and savory dishes, with a host of different ethnic influences.

Figs

By Restaurant Business Staff on Jan. 26, 2011

The seductive flavor and juicy plumpness of the fig enhances both savory and sweet dishes. Winter menus are making the most of this elegant fruit.

Passover Seders

By Restaurant Business Staff on Apr. 14, 2011

As families become busier, many are turning to restaurants to gather for the annual Passover meals known as Seders. Here are some of the places that are serving this ritual feast on Monday and Tuesday night, April 18 and 19.

Cherries Take Two

By Restaurant Business Staff on Jul. 13, 2011

Fresh cherries are only around for a brief summer visit, so chefs aren't wasting any time popping them into a variety of savories and sweets. These menus highlight the cherry's bright color and flavor.

Emerging Trends Fueled By Independent Restaurants

By Restaurant Business Staff on Sep. 27, 2011

CHICAGO (September 27, 2011 - PR Newswire)—A new report released by Technomic examines the menus of 100 independent restaurants across the U.S to identify...

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