facebook pixal

Brio Tuscan Grille

Rhubarb

This spring vegetable is usually treated like a fruit, relegated to the dessert menu for use in a pie or tart. Now restaurants are expanding rhubarb's role as a versatile vegetable that pairs as nicely with meat as it does with strawberries.

Food

PB&J Dessert Idea

Matthew Rice, pastry chef at Girl & the Goat, celebrity chef and co-owner Stephanie Izard’s inventive small-plates concept in Chicago, knows that customers like a mix of flavors, textures and temperatures in plated desserts and gives us a sneak peek at his creative late-summer menu addition.

Certain trends grab the culinary spotlight and refuse to die—even when diners and chefs can no longer stand to hear about them. One view at why some of these trends may merit continuing attention in 2014, while others should be tossed aside with the last of the New Year’s confetti.

Given the staggering increase in year-over-year sales, one might expect there to be a corresponding uptick of mentions of chocolate hazelnut spread on menus, but in fact the number of menus that mention chocolate hazelnut spread has remained right around 2 percent of all menus for the past year and a half.

With an eye toward millennial diners, the menu is getting remade at the group’s two Italian brands—with a focus on freshness, customization and a new layout leading the charge.

Technomic looks at consumers’ assessments of more than 60 attributes in order to determine the winners of its annual Chain Restaurant Consumers’ Choice Awards.

No sooner had one arresting development arisen than another quickly followed in its wake, making neck braces an acceptable fashion accessory.

SCHAUMBERG, IL-Distribution Market Advantage (DMA), a regional broadliner marketing group targeting the multi-unit operator segment, has been awarded two new...

The Italian chain added third-party delivery late last year

Here’s a roundup of the participating award-winning chefs and the dishes they prepared, with links to their restaurant menus.

  • Page 4