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Village Inn

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.

Fast casual wine trends

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

The Basque region straddles two countries—France and Spain—and its inhabitants have had a long and turbulent history, often caught between warring factions. As a result, the shepherds, fishermen and farmers in the area’s Pyrenees Mountains, seacoast and fields have developed a language all their own and a fierce spirit of independence—some of which infuses their culinary traditions.

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