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Food Trends

New on the Menu: Stuffed chicken wings and potatoes made by Hell’s Kitchen alumni New on the Menu: Stuffed chicken wings and potatoes made by Hell’s Kitchen alumni

Plus som tam with strawberries, octopus with burrata, and a summertime whiskey cocktail

byBret Thorn, Senior Food Editor

Jul 12, 2024

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5 Slides

Bucatini, the hollow pasta that’s great for sauce Bucatini, the hollow pasta that’s great for sauce

byNRN staff, Datassential

Jul 11, 2024

6 Slides

Fieldtrip, potato cakes, restaurant merchandise, and rice Fieldtrip, potato cakes, restaurant merchandise, and rice

byBret Thorn, Patricia Cobe

Jul 9, 2024

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Calabrian, a fruity, smoky flavor from Southern Italy Calabrian, a fruity, smoky flavor from Southern Italy

byNRN staff, Datassential

Jul 8, 2024

6 Slides

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New on the menu: Short rib bo ssam and the latest from Harold Dieterle and Lawrence Weeks New on the menu: Short rib bo ssam and the latest from Harold Dieterle and Lawrence Weeks

Jul 5, 2024

5 Slides

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Vodka sauce, a popular Italian sauce ideal for social media Vodka sauce, a popular Italian sauce ideal for social media

byNRN staff, Datassential

Jul 3, 2024

6 Slides

Roast pig, ancient grains and Perkins’ menu mission

Roast pig, ancient grains and Perkins’ menu mission

byBret Thorn, Patricia Cobe

Lamb appeals to slightly adventurous, affluent restaurant diners

Lamb appeals to slightly adventurous, affluent restaurant diners

byBret Thorn, Senior Food Editor

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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

The classic combination: Salt and vinegar

The classic combination: Salt and vinegar

byNRN staff, Datassential

New on the Menu: Two scallop dishes and wagyu tartare

New on the Menu: Two scallop dishes and wagyu tartare

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

Dan Kluger’s newest restaurant, Port pairings, and Cheez-Its

Dan Kluger’s newest restaurant, Port pairings, and Cheez-Its

byBret Thorn, Patricia Cobe

Americans develop a taste for fish eggs

Americans develop a taste for fish eggs

byBret Thorn, Senior Food Editor

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

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New on the menu: Two ceviches and wagyu nigiri

New on the menu: Two ceviches and wagyu nigiri

byBret Thorn, Senior Food Editor

An insiders' look at the 2024 MenuMasters Awards

An insiders' look at the 2024 MenuMasters Awards

byBret Thorn, Patricia Cobe

Consumer Trends

A sweet and savory condiment, onion jam

A sweet and savory condiment, onion jam

byNRN staff, Datassential

Nancy Silverton, Meherwan Irani, and Sam ‘the cooking guy’ Zien honored at MenuMasters Awards gala

Nancy Silverton, Meherwan Irani, and Sam ‘the cooking guy’ Zien honore

byBret Thorn, Senior Food Editor

How more healthful food can be good for business

How more healthful food can be good for business

byBret Thorn, Senior Food Editor

New on the Menu: Cacio e pepe white asparagus and Rasta pasta

New on the Menu: Cacio e pepe white asparagus and Rasta pasta

byBret Thorn, Senior Food Editor

A look at the FABI Award winners from one of the judges

A look at the FABI Award winners from one of the judges

byBret Thorn, Senior Food Editor

Korean fried chicken goes glam, and Rocco DiSpirito has star power

Korean fried chicken goes glam, and Rocco DiSpirito has star power

byPatricia Cobe, Bret Thorn

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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

High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities

High-end apartment pop-up dinners, Dan Barber breeds flavor into squas

byBret Thorn, Patricia Cobe

New Restaurants

Pintxos concept Telefèric expands to the suburbs of Seattle and Los Angeles

Pintxos concept Telefèric expands to the suburbs of Seattle and Los An

byStacey Ballis

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Squash is an unsung hero of restaurant menus

Squash is an unsung hero of restaurant menus

byBret Thorn, Senior Food Editor

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New on the menu: Pepperoni pizza waffle cakes and duck profiteroles

New on the menu: Pepperoni pizza waffle cakes and duck profiteroles

byBret Thorn, Senior Food Editor

Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food

Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu

byBret Thorn, Patricia Cobe

Cherry blossom, the flower that welcomes spring

Cherry blossom, the flower that welcomes spring

byNRN staff, Datassential

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New on the Menu: A garden, an oyster, and a fig

New on the Menu: A garden, an oyster, and a fig

byBret Thorn, Senior Food Editor

Menu trends at RLC, how St. Louis chef Nick Bognar is elevating sushi, and hot sauces and LTOs in the spotlight

Menu trends at RLC, how St. Louis chef Nick Bognar is elevating sushi,

byBret Thorn, Patricia Cobe

Al pastor, the taco flavor that has gone mainstream

Al pastor, the taco flavor that has gone mainstream

byDatassential, NRN staff

New on the menu: Purple challah and smoked redfish dip

New on the menu: Purple challah and smoked redfish dip

byBret Thorn, Senior Food Editor

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