Chef Gus Martin serves as executive chef of Dickie Brennan & Co, the group behind several restaurants in New Orleans’ French Quarter, including Palace Cafe and Dickie Brennan’s Steakhouse. Chef Martin speaks to the versatility of beef: how it goes beyond center of the plate and how different portion sizes drive business at lunch and dinner.
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Eastern Med Pasta A classic plant-forward dish from the Levant is paired with pasta for modern comfort
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Register for the 100th National Restaurant Association Show Presented in partnership with the 2019 National Restaurant Association Show
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