Super Bowls Commodity boards harness the momentum of the bowl trend
Commodity boards harness the momentum of the bowl trend
The priorities of a generation continue to shape our industry in profound ways
A dozen ways to leverage the fresh zing of citrus across the menu
Minding the Menu Tracking the evolution of menu language that resonates with diners
Tracking the evolution of menu language that resonates with diners
New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu
Twelve ways to satiate diners’ never-ending appetite for heat
Menu Trends In Modern Campus Dining Forward-thinking culinary directors are pioneering new landscape and impacting the mindset, sophistication and expectation of younger consumers
Forward-thinking culinary directors are pioneering new landscape and impacting the mindset, sophistication and expectation of younger consumers
On-trend menu builds that stand out with rich flavor stories
Hen Quarter's Watermelon Salad - compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette.
Butter Goes Bold Butter is a next-level flavor carrier, offering tremendous opportunity both as a condiment and a component
Olga’s Kitchen offers Carolina BBQ Olga - Barbecue smoked pork, cheddar, pickle, onion straws
Generic tomato soup and clam chowder will probably never go away, but creative innovation can help elevate soups to signature. Here are 10 upgrades, from creative garnishes to edgy, global mash-ups, that could give chicken noodle a run for your profits.
The coolest cocktail explores new flavor frontiers. Ten ways to re-invent the Margarita.
Watermark Restaurant offers Grit Soufflé - local goat cheese, grits, bacon beurre blanc, shiitake and crispy leek
Ojai Valley Inn and Spa's Rotisserie Roasted Free-Range Chicken with lemon and rosemary, seasonal vegetables, and whipped potatoes.
Kendall-Jackson Wine Estates & Gardens offers a Sunchoke Soup with duck confit, mushrooms, dried cherries and sunchoke chips
Cinnaholic's Cookie Monster - Cinnamon roll, cream cheese frosting, homemade cookie dough, chocolate sauce
Slipsteam's hearty, comforting Yukatan Stew - pork, sweet potatoes, and rutabaga with roasted onions, garlic and tomatoes.
Avocados from Mexico offers Mac 'N' Ado with avocado Mornay sauce, asparagus and cherry tomatoes
Nazca Mochica's Mochica Cebiche comprises lime-marinated seasonal whitefish, cilantro, red onions, caramelized sweet potato, choclo
Liquid Riot offer Venison Meatloaf Sliders with melted Gruyère, Maine blueberry ketchup, whiskey onions
Cheddar's Sweet Heat Chicken & Shrimp, with ginger-garlic rice and side salad of mixed greens, carrot, cucumber and tomato vinaigrette
FoodE offers a Smoked Trout Salad with romaine, wheat berries, fresh vegetables, avocado and bacon
CarneVino Italian Steakhouse offers a Chocolate & Peanut Butter Torte with peanut brittle and salted peanut butter caramel
Crushed Red's This Pear is on Fire - Spiced pears, dried cranberries, bacon, goat cheese, avocado, spinach, house mix, habanero-honey dressing, candied walnuts
Ani Ramen House's Chicken Katsu Curry Ramen - Japanese curry and panko-breaded chicken over ramen noodles
National Peanut Board offers Korean Barbecue - Chicken Wings with five-spiced peanuts
Rossopomodoro offers Polpetta di Melanzane - Eggplant, tomato purée, bread crumbs, mozzarella, pecorino, egg, garlic, basil
Lago's Gnocchi Carbonara offers housemade gnocchi, pancetta, peas, cream, egg yolk, black pepper
Eventide Oyster Co offers the Eventide Brown Butter Lobster Roll with Lobster meat, brown butter vinaigrette, bao-style steamed bun, sea salt, chives
Income Tax's Pan Con Tomate - house saffron bread, gelled tomato water and garlic.
Vitality Bowls' Dragon Bowl - pitaya, mango, pineapple, coconut, raspberries, banana, almonds, goji berries, kiwi, strawberries, honey and bee pollen
Spitz Restaurants' loaded fries, with cool cucumber-y tzatziki, a spicy, garlicky tomato sauce, red and green cabbage slaw, diced onions and pepperoncinis.
Street-level research brings fresh ideas and menu strategies
Go Fish Creativity and contrast mark the modern fish taco
Creativity and contrast mark the modern fish taco
Tap into these menu-ready dessert trends for prime opportunities
Cocktails go deep with these high-impact ingredients
Breathe new life into late-stage trends with creative flavors and forms
A dozen ways to reinvigorate this classic category
Laurel Point's Poke Burrito - sushi rice, black beans, avocado, chuka wakame, marinated tuna, cabbage and spicy mayonnaise.
Champagne French Bakery's decadent sandwich is made with sliced Black Forest ham, Swiss cheese and creamy béchamel sauce, served between two buttered slices of pain de mie. It’s topped with a mild grated Swiss cheese, then oven-baked to create a flavorful crust.
Bennigan’s offers Lina’s Crispy Chicken Sandwich - fried chicken breast, pepper Jack, Sriracha aïoli, coleslaw, brioche roll
Sixth Engine - Seared Rockfish with green wax beans, peewee potatoes, toasted almonds, lemon confit
Great Wolf Lodge - Chile-Coffee Rubbed Lamb with roasted carrots, puréed potatoes and mint gastrique
Ron's Steakhouse's Filet Mignon au Poivre - beef medallions, cracked green peppercorns, sauce of heavy cream, shallots, Dijon mustard and cognac.
A new take on eggs Benedict, with salmon and crisp fried potato leek cakes.
Le Petit Paris's flambeéd black truffle pasta - black truffle pasta flambéd in cognac in a parmesan cheese wheel, topped with fresh truffles.
Annunciation's offers a Seared Yellowfin Tuna with Creole fried black rice, sweet potato-habanero sauce and signature “Steel sauce”. “The dish is warm, cool, salty, sweet, spicy, meaty, light, crunchy and tender.”