Food
Food trends and recipes to keep menus fresh
Food
RB staff’s favorite dishes of the year
Here are the dishes that were chosen by RB’s in-house foodservice professionals as the best they’ve eaten all year.
Food
The restaurant concepts likely to bloom or bomb in 2015
Senior Associate Editor Sara Rush offers her picks of the concept types that are most likely to thrive or dive in 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.
Arooga’s Grille House & Sports Bar sell several tons of chicken wings, however, the bar staple wasn't as popular with female customers—about half of its clientele. To develop a lighter version, R&D started with unbreaded chicken-breast chunks which it bakes instead of fries. Guests ordering the wings can have them tossed with one of the same 30 sauces available on all the wings.