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Village Inn

Food

Sipping seasonally

Owner Christopher Mullins is getting a jumpstart on fall at McGillin’s Olde Ale House in Philadelphia. The 152-year-old tavern launched its Oktoberfest celebration at the end of August. “We try to be the first for all of the holidays,” says Mullins.

Watermelon Take Two

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.

There's a lot happening with wine out there. It's a buyer's market, restaurateurs are getting their own labels, wine lists are more selective, and fast-casual chains are trying to do wine better than the old boys.

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.

Banta, Springfield, MO, was presented Diamond and Best of Show awards for its "Image and PR" video called "E2" in which is explained to foodservice operators...

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.

Aïoli, the gutsy, garlicky emulsion that is sometimes referred to as the mayonnaise of Provence, has become a popular condiment on multi-culti menus.

Parent company American Blue Ribbon Holdings says a revitalization for the remaining restaurants will be announced next week.

Late-night dining is the rage, so maybe it’s time to think about keeping the doors open a little longer.

A family-friendly chain specializing in American homestyle favorites and signature pizzas

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