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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 4
Leadership

Chef Te'Sean Glass brings life lessons to True Laurel

Menu Talk: The chef of the San Francisco cocktail bar made a gutsy move from St. Augustine and created a life for himself on the West Coast.

Food

Winter menus are ready to warm up diners

Taste Tracker: Taco Bell, White Castle, Maggiano’s, Bonchon, Jinya, Vicious Biscuit, Freshii, Polly’s Pies, Stonefire Grill, Metro Diner and more headline restaurant menu news and trends.

Food

The food and drink trends that defined 2025

Common threads emerged on restaurant menus over the past year. These are the ones that rose to the top—including those we’ve had enough of.

Food

California Fish Grill packs protein and sustainability into 5 new bowls

Behind the Menu: Sustainable seafood and global flavors are the focus of the fast-casual’s newest items, with salmon, shrimp, beans and more providing up to 56 grams protein in each.

Beverage

Shifts in drinking habits bring big changes at the bar

Moderation, functional beverages and alcohol alternatives are driving the trends, but cocktail culture is still going strong. It just looks a little different.

Consumer Trends

Taco Bell parent Yum Brands gazes into its crystal ball with first-ever food trends report

The parent of Taco Bell, KFC and Pizza Hut joins dozens of forecasters to predict what consumers will be eating and drinking in 2026.

Food

How Isabel Coss rose from bread baker to become executive chef at Washington, D.C.'s Pascual

Menu Talk: The former ballet dancer and pastry chef began her culinary journey at 17 in Mexico City, was mentored by several top restaurateurs and steadily achieved her own success.

Food

Restaurants fast-track catering this holiday season

Taste Tracker: Panda Express, Sonic, Starbucks, Chili’s, Burgerville, Walk-On’s, Lazy Dog, Moe’s, Dunkin’, Another Broken Egg, Biscuitville, Ruby Slipper and Momofuku headline restaurant menu news and trends.

Food

Cooper's Hawk elevates its Life Balance menu by amping up flavor and craveability

Behind the Menu: Chef Matt McMillin tweaked four entrees with ingredients that boost taste and richness without changing their healthy profiles. Plus low-alcohol, lower-calorie wines are now available for pairing.

Consumer Trends

Sustainability still matters to restaurant customers, but not as much as before

Consumers everywhere are most interested in getting their money’s worth when dining out, but sustainable messaging can help sell value.

Food

Patina Group transports racing fans to global tables with Formula 1 menu

The restaurant and catering division of Delaware North delivered thousands of chef-driven meals representing 10 international cuisines at the Formula 1 Heineken Las Vegas Grand Prix. It took months of collaboration across culinary, logistics and vendor teams.

Food

'Top Chef' alum Nelson German embraces more African influences

Menu Talk: The San Francisco chef incorporates elements from cuisines ranging from Cameroon to Ethiopia.

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