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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 4

Where to dine in Chicago during the National Restaurant Association Show

It’s been three years since the last big Show, and the city’s restaurant scene has changed. Here are some of the best places to snag a table with your team or clients.


Au Bon Pain tackles supply chain issues and rising costs with employee recipe contest

“Sandwich Madness” challenged team members to create new menu items using existing SKUs.

Taste Tracker: Cinco de Mayo hits menus at Del Taco, Baja Fresh, Taco John’s and more; new cocktails on hand for P.F. Chang’s, CPK and Taco Cabana; Sonic celebrates pickles; and smoothies, sweets and sips trend on menus.

The fast casual launched its first catering platform earlier this month to feed returning office workers.

Through a franchise model, Kerry Sylvester and Brady Lee are turning the charcuterie trend into a growing foodservice business.

From bar-centric layouts to expanded cocktail menus, there’s a renewed focus on adult beverages, but some hurdles remain.

Cheba Hut, Velvet Taco, TGI Fridays feed the munchies; bowls trend at Dos Toros, Ghenghis Grill, Sweetfin; Papa John’s riffs on pizza; beverages rule at Corner Bakery and Tropical Smoothie Cafe.

Celebrity chef David Chang and other industry leaders share their take on the culinary currents moving restaurant menus forward.

Black Bear Diner does Easter brunch and dinner; a dozen new dishes for Friendly’s; Mellow Mushroom takes a detour from pizza; and donuts, hot dogs and ice cream get dressed for the holiday.

New bar bites and handcrafted cocktails draw guests to lighter fare at the meat-centric Brazilian churrasco chain.

As the MLB season gets underway, ballparks welcome fans with a winning food and drink lineup.

Through a blend of culinary expertise, compassion and resiliency, Sibley has successfully steered the NYC Mexican restaurant through numerous crises.

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