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Food Trends

Shrimp Chicharrón

Eleven new seafood items at restaurants across the country Eleven new seafood items at restaurants across the country

Shrimp, oysters, lobster, crab, and a variety of fish are gracing menus this winter

byBret Thorn, Senior Food Editor

Feb 19, 2025

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11 Slides

Sea urchin, the luxury seafood item that is trending in restaurants Sea urchin, the luxury seafood item that is trending in restaurants

Feb 19, 2025

5 Slides

New on the Menu: Globally influenced seafood dishes New on the Menu: Globally influenced seafood dishes

Feb 14, 2025

5 Slides

Shabbat dinner at Reserve Cut

New York City steakhouse Reserve Cut launches Sabbath meal that adheres to Jewish law New York City steakhouse Reserve Cut launches Sabbath meal that adheres to Jewish law

Feb 11, 2025

1 Min Read

Tonkatsu Shoyu Ramen

Ramen restaurants expand to smaller communities Ramen restaurants expand to smaller communities

byLinnea Covington

Feb 11, 2025

1 Min Read

Ruka Resto Bar interior

Multiconcept Restaurant Groups

COJE Management Group in Boston prepares for its latest restaurant, and this time it’s Sicilian COJE Management Group in Boston prepares for its latest restaurant, and this time it’s Sicilian

Feb 10, 2025

1 Min Read

A bowl of shrimp with salted egg yolk

Salted egg yolk appeals to consumer demand for indulgent, sophisticated flavors

Salted egg yolk appeals to consumer demand for indulgent, sophisticated flavors

byDatassential, NRN staff

New menu items at HG Sply Co

Dallas-based HG Sply Co. updated its menu with macronutrient counts and cleaner ingredients

Dallas-based HG Sply Co. updated its menu with macronutrient counts and cleaner ingredients

Guava, a photogenic tropical fruit

Guava, a photogenic tropical fruit

byNRN staff, Datassential

New on the Menu: Two desserts and a banana slug

New on the Menu: Two desserts and a banana slug

byBret Thorn, Senior Food Editor

Dosa at Shor Bazaar

Gluten-free, high-protein dosas are growing in popularity on restaurant menus

Gluten-free, high-protein dosas are growing in popularity on restaurant menus

byBret Thorn, Senior Food Editor

Lit dinner table with mozzarella dishes, wine glasses, peppers, and bread

Multiconcept Restaurant Groups

Nancy Silverton and Stephen Starr collaborate to open Osteria Mozza in Washington, D.C., this fall

Nancy Silverton and Stephen Starr collaborate to open Osteria Mozza in Washington, D.C., this fall

byBret Thorn, Senior Food Editor

Burrata on pizza

Burrata, a rich and creamy variation of mozzarella

Burrata, a rich and creamy variation of mozzarella

byRH Staff, Datassential

A spread of tacos and a margarita from Tacodeli

Restaurant Profiles

Tacodeli celebrates 25 years by bringing back its daily specials menu

Tacodeli celebrates 25 years by bringing back its daily specials menu

New on the Menu: Two shrimp dishes and Angelo Sosa’s fluke

New on the Menu: Two shrimp dishes and Angelo Sosa’s fluke

byBret Thorn, Senior Food Editor

New on the Menu: Two salmon dishes and prawn curry

New on the Menu: Two salmon dishes and prawn curry

byBret Thorn, Senior Food Editor

The Key Lime Beach at the Bazaar Mar/Bar Centro

At José Andrés’ restaurants, desserts are personal

At José Andrés’ restaurants, desserts are personal

byAlicia Kelso, Executive editor

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

Seven non-traditional uses of corn

Seven non-traditional uses of corn

byBret Thorn, Senior Food Editor

pizza with vegan feta cheese

Vegan Cheese, an alternative for vegans, the lactose-intolerant, and the plant-based-curious

Vegan Cheese, an alternative for vegans, the lactose-intolerant, and the plant-based-curious

byRH Staff, Datassential

New on the Menu: Four seafood dishes and a pisco cocktail

New on the Menu: Four seafood dishes and a pisco cocktail

byBret Thorn, Senior Food Editor

Hot mustard and chicken nuggets

Hot Mustard, another way to get a hit of heat

Hot Mustard, another way to get a hit of heat

byRH Staff, Datassential

New on the menu: Upscale pork & beans and corn-lobster pizza

New on the menu: Upscale pork & beans and corn-lobster pizza

byBret Thorn, Senior Food Editor

Bakers get creative with savory croissants

Bakers get creative with savory croissants

Chicken curry has growing appeal on mainstream restaurant menus

Chicken curry has growing appeal on mainstream restaurant menus

byBret Thorn, Senior Food Editor

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

Huckleberry glazed burnt ends

New on the menu: Crab bombolini and burnt ends in huckleberry

New on the menu: Crab bombolini and burnt ends in huckleberry

byBret Thorn, Senior Food Editor

Paco Moran, head chef of Loreto

Pumpkin spice season, New York’s month-long ‘restaurant week,’ and menu pricing in the Berkshires

Pumpkin spice season, New York’s month-long ‘restaurant week,’ and menu pricing in the Berkshires

byBret Thorn, Patricia Cobe

Mango habanero

Consumer Trends

Mango Habanero, the sweet-hot combination with endless uses

Mango Habanero, the sweet-hot combination with endless uses

byRH Staff, Datassential

New on the menu: Watermelon tataki and a fancy Hangtown Fry

New on the menu: Watermelon tataki and a fancy Hangtown Fry

byBret Thorn, Senior Food Editor

Chefs could win $22,000 in ArsNova recipe contest

Chefs could win $22,000 in ArsNova recipe contest

byBret Thorn, Senior Food Editor

The combo of bacon, egg, and cheese gets reinterpreted at restaurants across the country

The combo of bacon, egg, and cheese gets reinterpreted at restaurants across the country

byLeith Steel, Senior Strategist

Akhtar Nawab

Kaiseki menus, Detroit-style pizza, and a West African chef’s pop-up

Kaiseki menus, Detroit-style pizza, and a West African chef’s pop-up

byBret Thorn, Patricia Cobe

New Restaurants

Mochiko Mochi Pizza brings a new type of crust to the flatbread space

Mochiko Mochi Pizza brings a new type of crust to the flatbread space

byBret Thorn, Senior Food Editor

New on the menu: Two versions of ‘Eggs in Purgatory’

Two versions of ‘Eggs in Purgatory’

byBret Thorn, Senior Food Editor

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