facebook pixal

Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 5
Food

How Chicago’s Avec continues to evolve while staying true to its roots

Chef Perry Hendrix is taking the iconic restaurant in new directions and into a large second space.

Financing

Editors Roundtable: What celebrity should create the next big virtual brand?

RB editors pitch their ideas for celebrities who would pair well with a delivery-only concept, following the success of MrBeast Burger.

“Beef's on Demand” launches to feed the growing desire for takeout and delivery.

The competition continues with the next sandwich in the smackdown.

Taste Tracker: Lent brings shrimp to tacos at Fuzzy’s and Del Taco, Eggs Up Grill offers tastes of spring, Pollo Campero does a fried chicken sandwich, and more menu news of the week.

Chick-N-Bap merges authentic Korean flavors with chicken and rice bowls for a successful hybrid.

The pandemic plunged most chains into survival mode. But now, with widespread vaccinations on the horizon, there’s reason for hope—and innovation.

Chef Katelyn Shannon deconstructs the popular sandwich into a healthy bowl with the same texture and flavor profile.

Taste tracker: Heart-shaped pizzas from Donatos, Papa Murphy’s and others; Torchy’s offers Queso-grams; a surf-and-turf dinner for two at Ocean Prime; and casual dining loves couples.

The sandwich chain worked with Rider University’s foodservice provider to launch the branded concept.

Toasted Barrel is a profitable new concept with plans for expansion to other limited-service hotel properties.

With so many chains introducing new chicken sandwiches, we decided to test some of the biggest. The first one: Popeyes.

  • Page 5