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Drink Trends

R House Smoky Mango Margarita

Mocktails go premium, and customers are willing to pay Mocktails go premium, and customers are willing to pay

As restaurantgoers cut back on alcohol, operators respond with profitable alternatives

byBret Thorn, Senior Food Editor

Jan 8, 2025

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1 Min Read

A lime mint mocktail

2025 menu predictions and dry January news 2025 menu predictions and dry January news

byPatricia Cobe, Bret Thorn

Jan 7, 2025

Mezcal, the smoky, handcrafted spirit Mezcal, the smoky, handcrafted spirit

byNRN staff, Datassential

Nov 11, 2024

6 Slides

Hands holding cocktails over food

The Bottomless Boom: Restaurants draw crowds with unlimited food and drink specials The Bottomless Boom: Restaurants draw crowds with unlimited food and drink specials

byLinnea Covington

Nov 5, 2024

1 Min Read

a mug of hibiscus tea

Hibiscus: the colorful flowering plant with health benefits Hibiscus: the colorful flowering plant with health benefits

byRH Staff, Datassential

Oct 7, 2024

6 Slides

Clarified cocktails put a spin on the classics Clarified cocktails put a spin on the classics

Oct 3, 2024

7 Slides

A paloma cocktail

The Paloma, where tequila and grapefruit meet

The Paloma, where tequila and grapefruit meet

byRH Staff, Datassential

The PSL Espresso Martini at Coral Club in Nashville

New on the menu: Two halibuts and a PSL Espresso Martini

New on the menu: Two halibuts and a PSL Espresso Martini

byBret Thorn, Senior Food Editor

non-alcoholic mojitos

Non-alcoholic spirits, an option for those who don’t drink — and those who do

Non-alcoholic spirits, an option for those who don’t drink — and those who do

byRH Staff, Datassential

Two bramble cocktails

The Bramble, a blackberry-gin cocktail

The Bramble, a blackberry-gin cocktail

byRH Staff, Datassential

Happy Hour at the Swim Up Bar

New on the menu: Two dry-aged burgers and an updated Mai Tai

New on the menu: Two dry-aged burgers and an updated Mai Tai

byBret Thorn, Senior Food Editor

Boba

Boba: the chewy and bursting balls in cold beverages

Boba: the chewy and bursting balls in cold beverages

Torno Subito dishes

New Restaurants

Massimo Bottura opens his Dubai-based Torno Subito concept in Downtown Miami

Massimo Bottura opens his Dubai-based Torno Subito concept in Downtown Miami

Orange wine

Orange wine, a glimpse into ancient viniculture

Orange wine, a glimpse into ancient viniculture

byRH Staff, Datassential

Persian tuna tartare

New on the menu: Persian tuna tartare and an Olympics-themed cocktail

New on the menu: Persian tuna tartare and an Olympics-themed cocktail

A bartender makes a martini at Aphotic in San Francisco

Food holidays, restaurant weeks, and the magic of good longstanding operators

Food holidays, restaurant weeks, and the magic of good longstanding operators

byBret Thorn, Patricia Cobe

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New on the menu: Two scallops and two tuna nayehs

New on the menu: Two scallops and two tuna nayehs

byBret Thorn, Senior Food Editor

The Bloody Maria, a brunch cocktail with a Mexican accent

The Bloody Maria, a brunch cocktail with a Mexican accent

byNRN staff, Datassential

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New on the Menu: Mediterranean soft-shell crab and a clarified Long Island Iced Tea

New on the Menu: Mediterranean soft-shell crab and a clarified Long Island Iced Tea

byBret Thorn, Senior Food Editor

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New on the Menu: Charred melon and bright red cocktail

New on the Menu: Charred melon and bright red cocktail

byBret Thorn, Senior Food Editor

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New on the Menu: Traditional pasta dishes and pastrami pierogi

New on the Menu: Traditional pasta dishes and pastrami pierogi

byBret Thorn, Senior Food Editor

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Singapore Noodles, a flavor combination in the Nyonya tradition

Singapore Noodles, a flavor combination in the Nyonya tradition

byNRN staff, Datassential

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Consumer Trends

A revived classic cocktail, the Aviation

A revived classic cocktail, the Aviation

byNRN staff, Datassential

New on the menu: A curry cocktail and sake clams

New on the menu: A curry cocktail and sake clams

byBret Thorn, Senior Food Editor

Cardamom, caviar, and other trends from the National Restaurant Show

Cardamom, caviar, and other trends from the National Restaurant Show

byBret Thorn, Patricia Cobe

An insiders' look at the 2024 MenuMasters Awards

An insiders' look at the 2024 MenuMasters Awards

byBret Thorn, Patricia Cobe

Nine trendy beverages at the National Restaurant Show

Nine trendy beverages at the National Restaurant Show

byBret Thorn, Senior Food Editor

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Employment & Staffing

4 takeaways from the 2024 National Restaurant Association Show

4 takeaways from the 2024 National Restaurant Association Show

byAlicia Kelso, Executive editor

Consumer Trends

The agave version of a vodka cocktail, Mexican Mule

The agave version of a vodka cocktail, Mexican Mule

byNRN staff, Datassential

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New on the menu: Vegan ‘scallops’ and country rib skewers

New on the menu: Vegan ‘scallops’ and country rib skewers

byBret Thorn, Senior Food Editor

The classic Italian digestivo, limoncello

The classic Italian digestivo, limoncello

byDatassential, NRN staff

Cherry blossom, the flower that welcomes spring

Cherry blossom, the flower that welcomes spring

byNRN staff, Datassential

An inside look at the James Beard Awards and creamsicle drinks

An inside look at the James Beard Awards and creamsicle drinks

byPatricia Cobe, Bret Thorn

Consumer Trends

The rise of the Korean spirit Soju

The rise of the Korean spirit Soju

Consumer Trends

Green smoothies, the hearty drink with a health halo

Green smoothies, the hearty drink with a health halo

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