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Bret Thorn

Articles by
Bret Thorn

Page 5
Food

A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse

Menu Talk: Pat and Bret chat about their latest food and drink discoveries and share an interview with Brad Hedeman and Mo Frechette of Zingerman’s.

Food

Fresh dates, pawpaws and new restaurant Rokusho in Los Angeles

Menu Talk: Bret is joined by guest co-host Lisa Jennings as they discuss the latest trends and share an interview with chef Alyssa Osinga of The Butcher’s Cellar in Waco, Texas.

Food

Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building

Menu Talk: Pat and Bret chat about their latest food and drink discoveries and share an interview with William Dissen of The Market Place in Asheville, North Carolina.

Food

Pumpkin spice season, New York's month-long 'restaurant week' and summer menu pricing

Menu Talk: Pat and Bret discuss the latest trends and share an interview with Chopped champion Paco Moran, executive chef of Loreto in Los Angeles.

Operations

Kaiseki menus, Detroit-style pizza and a West African chef's pop-up

Menu Talk: Pat and Bret discuss the latest food and drink trends and share an interview with Akhtar Nawab on the evolution of food halls.

Food

Thousand-hole pancakes, Alex Stupak's state of mind, family dining and fries

Menu Talk: Pat and Bret discuss the latest trends and share an interview with Bryan Ogden, chef of Bourbon Steak New York.

Food

Elote corn ribs, revisiting Momofuku and the health risks of restaurant reviewing

Menu Talk: Pat and Bret dish on the latest food and drink trends and share an interview with Jacob Bickelhaupt, chef-owner of Konro in West Palm Beach.

Beverage

Food holidays, restaurant weeks and the magic of long-standing operators

Menu Talk: Pat and Bret discuss the latest food and drink trends and share an interview with Trevin Hutchins of Aphotic in San Francisco.

Food

Hop water, matcha and prix fixe menus

Menu Talk: Pat and Bret discuss the latest food and drink trends and feature a conversation with Greywind chef, Dan Kluger.

Food

Fieldtrip, potato cakes, restaurant merch and rice

Menu Talk: Pat and Bret discuss the latest food and beverage trends and feature a conversation with Krak Boba CEO Tin Do.

Food

Roast pig, ancient grains and Perkins' menu mission

Menu Talk: Pat and Bret introduce listeners to “population wheat,” chat about cooking in a China box and hear from Mindy Armstrong about the evolution of family dining at Perkins and Huddle House.

Food

Mushrooms, Malaysian food and Pizza Hut's new pie

Menu Talk: Pat and Bret discuss the latest food and beverage trends and feature a conversation with James Wozniuk of Malaysian restaurant Makan

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