Village Inn


How 3 restaurants let customers craft their own cocktails

The new drink trend is toward “build-your-own” cocktails where the guest is presented with the option of choosing drink ingredients from several categories.

Ruth’s Chris sends cease and desist to pop-up Indian steakhouse run by David Chang

The parody pop-up, originally named Ruth Krishna’s Tandoori Steakhouse, is rebranding as Randy Krishna’s.

Serving the morning meal is last decade’s news (or older) to sister concepts Village Inn and Bakers Square. Instead, they’re trying the allure of customization and upscale item.

The longtime industry veteran assumes day-to-day responsibilities from American Blue Ribbon CEO Hazem Ouf.

Hazem Ouf doesn’t profess to have all the answers for reviving restaurant organizations, even after snatching the likes of Village Inn, Max & Erma’s and O’Charley’s from the ICU.

While some categories include a cross-section of the country, New York City institutions and some previous winners dominated other areas of the industry’s top honors.

Think your job is a challenging? The industry leaders that made our inaugural power list have faced some big mountains in their tenure and scaled them masterfully.

Find out which chain restaurants reigned supreme—and what they’re doing right.

Summer is here and the bright, jewel tones of fresh watermelon are dressing up dishes from coast to coast. Most common appearances seem to be within invigorating summer salads, but the sweet magenta of this summer favorite shines as the star of Italian ice and even as a pickle.

The James Beard Foundation announced the final nominees for its annual recognition program, which honors the country’s best and brightest chefs, restaurants, bars, sommeliers and other industry luminaries.