seafood

Operations

Alabama eyes source-disclosure requirements for seafood

Under a bill introduced this week, restaurants would be required to disclose the countries of origin for all seafood that's sold, along with whether it was wild-caught or farmed.

Food

Celebrity chef Jet Tila adds another signature dish to Pei Wei’s menu

Firecracker Shrimp brings a sweet-spicy flavor profile and new protein to the fast-casual’s pan-Asian lineup.

Behind the Menu: Executive chef Michael Nelson created a comprehensive fin-to-tail program, sourcing whole fish, dry aging tuna and swordfish steaks and using scraps for “seacuterie.”

The son of the chain's founder has launched a direct-to-consumer online seafood market called Roger’s Fish Co.

The Mexican fast-food restaurant chain teamed up with The Boston Beer Company to upgrade its beer batter recipe.

The concept is the flagship for American Gravy Restaurant Group, a multi-brand operation that is preparing for growth.

Three units in Salt Lake City will begin offering the new format and brand tweaks later this month.

Inflation, supply shortages, port congestion and labor issues are pushing up the price of fish and shellfish.

Taste Tracker: Lenten LTOs at Dickey’s, Popeyes, Del Taco and Red Lobster; Wendy’s into March Madness; a turkey sandwich for Jimmy John’s; Chopt travels to Asia; and more menu news of the week.

Panera and Noodles & Co. debut new salads; sandwiches star at Chick-fil-A and Eggs Up Grill; Metro Diner, Bonefish Grill and Lion’s Choice get a jump on Lent; celebrating with margaritas.

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