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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 190
Food

Wooing burger fans

It’s never been more competitive in the burger category. Not only are “better burger” concepts proliferating, QSRs and sports grills are upping the ante and casual and fine-dining chefs are serving inspired signatures. So how do you get consumers to choose your burger?

Restaurants that moved me

Senior Editor Pat Cobe talks about how restaurants came to the rescue before, during and after a recent move from New York to Chicago, nourishing both body and soul.

Food

Haute beer cans

Beer snobs tend to shun brews in cans, preferring to chug from a bottle or a mug of draft.

Food

Duck wings take flight

With many concepts—including McDonald’s—offering chicken wings this football season, the 16-unit Brick House Tavern + Tap was looking to add something new that would be equally craveable. So Jim Doak, VP of Menu and Beverage Innovation turned to a different bird.

Food

Super chicks

Some of the most renowned chefs are elevating one of the humblest birds—the chicken—to new heights. We’re not talking fancy sauces, rare spices or hi-tech techniques; instead, these pros are turning to the simplest, most down-home cooking methods—frying and roasting.

Food

Move over, pumpkin … squash stars on fall menus

Last year, pumpkin lattes, pumpkin soup and pumpkin doughnuts dominated chain menus as LTOs and seasonal offerings. This year, it’s all about squash.

A large helping of soul

Food, service and ambiance are all key to a restaurant's success. But sometimes it's the intangible elements that can make or break a place. Senior Editor Pat Cobe looks at what it means for a restaurant to have "soul"—and why it matters.

Food

Fresh Mex

Patrons at Mexican restaurants in the U.S. usually don’t expect the seasons to drive the menu. But at Orale Mexican Kitchen in Jersey City, N.J., sourcing local, seasonal produce is a priority of consulting chef James Muir—and his menu reflects it.

Food

The state of the center of the plate

As 2013 winds down, 2014 trend predictions proliferate, reaching a critical mass sometime around New Year’s Day. A few preliminary reports are in and here’s what some reliable industry sources are predicting about what meats and other proteins will fill the entrée portion of the plate.

This is what passion tastes like

Austin and Portland both boast a vibrant artisanal food scene powered by a community of passionate entrepreneurs. Senior Editor Pat Cobe had a chance to visit the two cities, tasting and feeling that passion.

Food

Fast casuals are sweet on sour

Housemade pickles and pickled vegetables, a trend started by DIY chefs and farm-to-table advocates, are trickling down to the fast-casual segment. According to Technomic’s MenuMonitor, the appearance of pickled items on fast-casual menus has increased 20 percent between 2012 and 2013. Americans are embracing sour flavors and restaurants in every segment are out to tempt their taste buds.

Feeling the Brooklyn hipster vibe, Part II

Senior Editor Pat Cobe takes us on Day 2 of her tour of the Brooklyn food scene, this time stopping in at several artisanal producers, a bakery and a meatball shop. Final stop: a visit with the borough's most revered beer maker.

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