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January 2009 Menus

By Restaurant Business Staff on Jan. 08, 2009

Menus from restaurants featured in the January issue of Restaurant Business magazine

Who’s Buzzing?
Tijuana Flats
Zaxby’s
Cold Stone Creamery

Eco-Deliveries
Green Truck
Sopraffina Marketcaffè
Artisanal
On the Fly

Entrepreneur of the Month: Tom Colicchio
Craft Restaurant Family

50 Great Ideas
Hotel Le Bristol
Bin Ends
The Market Café & Wine Bar
Fairmont Turnberry Isle Resort & Club
Huckleberry Bar
Copeland’s
Kitchen 305
Kabuki Japanese Restaurant
Natalie’s at Camden Harbour Inn
Hard Rock Café
CiCi’s Pizza
Rising Roll Gourmet
The Original El Taco
The Back Bay Grill
Orange
Urban Farmer
Sea Pearl
The Bristol
Pita Joe
Bistro de Leon
Duffy’s Sports Grill
dante
Obika
Tart Restaurant
Fleming’s Prime Steakhouse & Bar
Terroir
Contemporary Resort
Pops For Champagne
Honor Bar
Benihana
Sprinkles Cupcakes
Back in the Day Bakery
Sanctuary T

Navigating the Milky Way
DQ Grill & Chill
California Tortilla
Quaker Steak & Lube
Lark Creek Inn
Rock Wood Fired Pizza
Pat & Oscars

Stirring it Up
Zig Zag Cafè
Rainforest Café

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Multimedia

Spike Gjerde highlights the terroir of the Chesapeake Bay region

At The Dabney, chef-owner Jeremiah Langhorne showcases mid-Atlantic cuisine and conviviality

Suresh Sundas and Dante Datta innovate with Indian food & drink in D.C.'s H Street neighborhood

Gregg Horan builds steakhouse success in the suburbs

The Latest

Financing

Shake Shack encounters an unforgiving Wall Street

AI Menus Partnered Content Series

How chefs are using AI to make smarter, more innovative menus

Financing

Restaurant sales were all over the place last quarter

Listen to your daily news: RB PodcastsNew episodes weekdays
Restaurant Daily
A Deeper Dive
Menu Talk
The Week in Restaurants
Working Lunch

Exclusive Content

Financing

Burger King proves that heavy discounts aren’t always necessary

The Bottom Line: The fast-food chain generated a strong first quarter, despite a tough environment, largely by focusing on its operations and its food.

Beverage

As cocktails hit $30-plus, consumers are opting to drink less—or stay home

Rising costs are pushing prices up at the bar, and consumers are pre-gaming to cut costs. Can restaurants and bars win them back with a more engaging experience?

Marketing

Raising a toast to the Mother’s Day traffic rush

Marketing Bites: The holiday is traditionally the busiest day of the year for restaurants, and the industry could use the bump.

Trending

Financing

Shake Shack encounters an unforgiving Wall Street

AI Menus Partnered Content Series

How chefs are using AI to make smarter, more innovative menus

Financing

Restaurant sales were all over the place last quarter

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