Sponsored By

Food Trends

thumbnail logo in a gray background |
New Restaurants
How Kerry Fitzmaurice of Pure Grit BBQ in NYC made vegan barbecue happenHow Kerry Fitzmaurice of Pure Grit BBQ in NYC made vegan barbecue h...

The new restaurant is smoking Impossible meats and churning out fried chick’n sandwiches

byHolly Petre, Assistant Digital Editor
Aug 29, 2022
5-chivito-supreme-amistad-grill.jpg
Best Sandwiches in America
Best Sandwiches, editor’s picksBest Sandwiches, editor’s picks
byRH Staff
Aug 26, 2022
5 Slides
Screen-Shot-2022-07-08-at-9.20.19-AM.png
Best Sandwiches in America
The Best Sandwiches of 2022The Best Sandwiches of 2022
byRH Staff
Aug 17, 2022
12 Slides
thumbnail logo in a gray background |
New Restaurants
Plant based restaurant concept Hart House from comedian Kevin Hart readies first locationPlant based restaurant concept Hart House from comedian Kevin Hart rea
bySam Oches
Aug 15, 2022
1 Min Read
New on the Menu.jpg
Food Trends
New on the Menu: Leftover fried chicken and Beet WellingtonNew on the Menu: Leftover fried chicken and Beet Wellington
byBret Thorn
Aug 5, 2022
5 Slides
thumbnail logo in a gray background |
Menu Trends
Why VistroBurger thinks it’s the Shake Shack of vegan burgersWhy VistroBurger thinks it’s the Shake Shack of vegan burgers
byHolly Petre
Aug 2, 2022
logo in a gray background |
Menu Trends
Neat Burger has Leonardo DiCaprio’s nod of approval
Neat Burger has Leonardo DiCaprio’s nod of approval
Aug 2, 2022
byHolly Petre, Assistant Digital Editor
logo in a gray background |
Menu Trends
Odd Burger plans to open 20 units in the next year
Odd Burger plans to open 20 units in the next year
Aug 2, 2022
byHolly Petre, Assistant Digital Editor
logo in a gray background |
Menu Trends
PLNT Burger opens two-story residence in NYC, plans expansion
PLNT Burger opens two-story residence in NYC, plans expansion
Aug 2, 2022
byHolly Petre, Assistant Digital Editor
logo in a gray background |
Menu Trends
Fans call Mr. Charlie’s ‘the vegan McDonald’s’
Fans call Mr. Charlie’s ‘the vegan McDonald’s’
Aug 2, 2022
byLisa Jennings, Executive Editor
logo in a gray background |
Menu Trends
This plant-based brand is fueled by celebrity love
This plant-based brand is fueled by celebrity love
Aug 2, 2022
byLisa Jennings, Executive Editor
logo in a gray background |
Menu Trends
Meet a plant-based fast-food pioneer
Meet a plant-based fast-food pioneer
Aug 2, 2022
byLisa Jennings, Executive Editor
logo in a gray background |
Menu Trends
Honeybee Burger positions as ‘Vegan 2.0’
Honeybee Burger positions as ‘Vegan 2.0’
Aug 2, 2022
byLisa Jennings, Executive Editor
logo in a gray background |
Menu Trends
Meet Veggie Grill’s bold and loud little sister brand
Meet Veggie Grill’s bold and loud little sister brand
Aug 2, 2022
byLisa Jennings, Executive Editor
logo in a gray background |
Menu Trends
Meet the players in the emerging niche of plant-based fast food
Meet the players in the emerging niche of plant-based fast food
Aug 1, 2022
byNRN staff
logo in a gray background |
Menu Trends
Is mushroom root the next big meat alternative?
Is mushroom root the next big meat alternative?
Jul 26, 2022
|
1 Min Read
byLisa Jennings, Executive Editor
logo in a gray background |
Menu Trends
Restaurant chefs warm to farm-raised seafood
Restaurant chefs warm to farm-raised seafood
Jul 6, 2022
|
1 Min Read
byBret Thorn, Senior Food Editor
Breakfast-Wraps.gif
Food Trends
Flavor of the Week: Breakfast Wraps
Flavor of the Week: Breakfast Wraps
Jun 20, 2022
|
6 Slides
byDatassential
nom 617.jpg
Menu Trends
New on the Menu: Updated chicken & dumplings and Baked Alaska
New on the Menu: Updated chicken & dumplings and Baked Alaska
Jun 17, 2022
|
5 Slides
byBret Thorn, Senior Food Editor
Mashama-Bailey.jpg
Restaurant Concepts & Chefs
Mashama Bailey, Edgar Rico and Owamni restaurant win top honors at James Beard Foundation Restaurant and Chef Awards
Mashama Bailey, Edgar Rico and Owamni restaurant win top honors at Jam
Jun 14, 2022
|
1 Min Read
byBret Thorn, Senior Food Editor
RH_NOM_final (1).jpg
Menu Trends
New on the Menu: Pine-smoked oysters and deconstructed s’mores
New on the Menu: Pine-smoked oysters and deconstructed s’mores
Jun 10, 2022
|
5 Slides
byBret Thorn, Senior Food Editor
logo in a gray background |
Best Desserts
The High-Pie opens in famous ‘Top Gun’ house
The High-Pie opens in famous ‘Top Gun’ house
May 25, 2022
|
1 Min Read
byLinnea Covington
715-STRAWBERRY-MILLE-FEUILLE.png
Best Desserts
4 great cheesecake offerings from independent restaurants across America
4 great cheesecake offerings from independent restaurants across Ameri
May 25, 2022
|
4 Slides
byRH Staff
logo in a gray background |
Restaurant Operations
Solutions to supply-chain woes shared at the National Restaurant Show
Solutions to supply-chain woes shared at the National Restaurant Show
May 25, 2022
|
1 Min Read
byBret Thorn, Senior Food Editor
omnifoods-launches-omniseafoods-omni-crabcake-into-starbucks-hong-kong-11-02-2021.png
Food Trends
5 food and beverage innovations at the restaurant show
5 food and beverage innovations at the restaurant show
May 25, 2022
|
5 Slides
byHolly Petre, Assistant Digital Editor
RH_NOM_final (3).jpg
Food Trends
New on the Menu: Chicken skin with caviar and Southwestern dandan noodles
New on the Menu: Chicken skin with caviar and Southwestern dandan nood
May 13, 2022
|
5 Slides
byBret Thorn, Senior Food Editor
logo in a gray background |
Food Trends
Justin Sutherland shares cooking tips as wild Alaska salmon season opens
Justin Sutherland shares cooking tips as wild Alaska salmon season ope
May 12, 2022
|
1 Min Read
byBret Thorn, Senior Food Editor
NeatBurger.jpg
New Restaurants
U.K.-based Neat Burger arrives in New York City with backing from Leonardo DiCaprio
U.K.-based Neat Burger arrives in New York City with backing from Leon
May 10, 2022
|
1 Min Read
byLisa Jennings, Executive Editor
Greek-vinaigrette.gif
Food Trends
Flavor of the Week: Greek vinaigrette — a popular dressing and marinade
Flavor of the Week: Greek vinaigrette — a popular dressing and marinad
Apr 25, 2022
|
6 Slides
byDatassential
NOM-LOBSTER-GRILLED-CHEESE.jpg
Food Trends
New on the Menu: A ceviche tostada and a lobster grilled cheese
New on the Menu: A ceviche tostada and a lobster grilled cheese
Apr 22, 2022
|
5 Slides
byBret Thorn, Senior Food Editor
Twin_Peaks_Spicy_Meatball_Skillet_1200x800.gif
Menu Trends
Two years after the pandemic started, menus are leaner, smarter — and often better
Two years after the pandemic started, menus are leaner, smarter — and
Apr 14, 2022
|
1 Min Read
byBret Thorn, Senior Food Editor
8_Tasca-Tasca-Dungeness-crab-empadas.jpg
Food Trends
Empanadas in all their varieties grow in popularity
Empanadas in all their varieties grow in popularity
Mar 22, 2022
|
8 Slides
8_Tasca-Tasca-Dungeness-crab-empadas.jpg
Food Trends
Empanadas in all their varieties grow in popularity March 2022
Empanadas in all their varieties grow in popularity
Mar 22, 2022
|
8 Slides
logo in a gray background |
Food Trends
James Beard Foundation names restaurant and chef award nominees
James Beard Foundation names restaurant and chef award nominees
Mar 16, 2022
|
1 Min Read
byBret Thorn, Senior Food Editor
logo in a gray background |
Food Trends
The rising service of wild boar in restaurants doesn’t just draw customers; it also removes pests
The rising service of wild boar in restaurants doesn’t just draw custo
Mar 11, 2022
|
1 Min Read
byBret Thorn, Senior Food Editor

Latest Podcasts

Megan and Chris Curren
Restaurant Concepts & Chefs
Virgil’s 30th anniversary, happy hour at Mermaid Inn, and Christmas decorations at Pete’s Tavern
Virgil’s 30th anniversary, happy hour at Mermaid Inn, and Christmas decorations at Pete’s Tavern

Nov 26, 2024

Menu Trends
Cocktail-inspired scents, Scotch eggs, and Fado dinner
Cocktail-inspired scents, Scotch eggs, and Fado dinner

Nov 19, 2024

Menu Trends
Worlds of Flavor, pastrami with horseradish, and Cambodian food
Worlds of Flavor, pastrami with horseradish, and Cambodian food

Nov 12, 2024

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.