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The leading independent restaurants lured diners with new seafood riffs as well as limited-time or seasonal menu offerings showcasing fresh ingredients. Here, successful menu additions from some of America's highest-grossing restaurants.
From Le Diplomate (No. 47)
Lavo Las Vegas (No. 45) serves it with celery, endive, red wine, fennel and oregano.
Offered at Atlanta Fish Market (No. 83)
From The Hamilton (No. 22)
Acme Feed & Seed (No. 67) presents the seasoned fried pork dish with black beans, plantains, habanero sauce and sweet habanero slaw.
The Bottega Louie (No. 13) translation includes lardons, English peas, garlic, Alfredo sauce, Grana Padano and a poached egg.
This hearty plate from Virgil's Real Barbecue (No. 85) holds Memphis-style pork spare ribs, sliced Texas beef brisket, Carolina pulled pork and barbecued chicken.
Makoto (No. 88) tops a grilled tortilla with tuna, tomato, red onion, anchovy aioli and cilantro.
Served at Tao Asian Bistro (No. 1)
Served with toasted cipollini onions, jalapeno-cheddar grits and cilantro pesto, at The Southern Steak & Oyster (No. 92).
Arizona and New Mexico are among the states and cities taking steps to restrict restaurants and bars amid a virus resurgence.
The chicken chain has made its new Secret Recipe Fries a permanent addition to its menu and is pricing them at 30 cents Monday.
Independent restaurants, many of which have operated for decades, continue to announce permanent closures amid the coronavirus crisis.
The chain’s newly remodeled Florida unit opened this week, featuring solar panels and covers all of its energy needs.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow