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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.

Australia as incubator

 By Sara Rush Wirth on Mar. 02, 2015

Major chains have been turning to the outback as a testing ground for ideas to bring home. Starbucks’ latest menu add, the Flat White, is a latte variant imported from Down Under.

Food

8 trends from 108 restaurant visits. Did we mention the 1,151 meals?

By Patricia Cobe on Mar. 04, 2015

And all eaten just three weeks ago. Here’s what a chef found in his annual dining blitz.

Food

Bruegger’s burger meets bagel

By Patricia Cobe on Mar. 06, 2015

After testing two burgers as LTOs in two stores, Bruegger’s now is rolling them out systemwide (along with other grilled lunch sandwiches) over the first quarter of 2015.

Taco Bell will soon drop a Fritos taco bomb on the world

Mar. 23, 2015

Looking for a followup to the Doritos Locos Taco, the Yum! Brands concept has developed a chili taco with a shell made like Fritos corn chips.

Food

Concepts to Scout in Phoenix, Expansion Edition

By Sara Rush Wirth on Mar. 23, 2015

As thousands of operators flock to Phoenix for this year’s Restaurant Leadership Conference, we looked at restaurateurs who are expanding their already-successful portfolios. Here are four places to consider visiting.

Check out the menu for Beefsteak, now open in Foggy Bottom

Mar. 24, 2015

José Andrés’ fast-casual venture, the vegetable-focused Beefsteak, opened today in the same building as George Washington University’s Science and Engineering Hall.

McDonald's to test all-day breakfast beginning in April

Mar. 30, 2015

After years of balking because of operational issues at offering the a.m. menu all day, the burger giant will give it a try next month.

5 emerging trends from the 'best of' lists

By Patricia Cobe on Apr. 08, 2015

In the past couple of weeks, the James Beard Foundation, OpenTable, Food & Wine magazine and Elite Traveler magazine all released best-chef or best-restaurant picks—some chosen by the dining public, others by the professional community. Here are five trends that stand out.

Enough with the kids. Chuck E. Cheese’s aims new menu at adults.

By Peter Romeo on Apr. 10, 2015

The pizza-and-games chain is looking to negate a different sort of veto vote.

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