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New on the Menu: Sausage-and-Pepper pasta and Indian Pommes Anna New on the Menu: Sausage-and-Pepper pasta and Indian Pommes Anna

Plus a barbecue-inspired bowl, a cocktail designed for its color and branzino with mussels and crab

Aug 12, 2022

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5 Slides

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New Restaurants

Fast-casual San Francisco concept Souvla to open new location with wine bar Fast-casual San Francisco concept Souvla to open new location with win

Aug 12, 2022

1 Min Read

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New on the Menu: Leftover fried chicken and Beet Wellington New on the Menu: Leftover fried chicken and Beet Wellington

Aug 5, 2022

5 Slides

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Restaurants step up their brunch cocktail game Restaurants step up their brunch cocktail game

byCandace MacDonald

Aug 2, 2022

9 Slides

Why VistroBurger thinks it’s the Shake Shack of vegan burgers Why VistroBurger thinks it’s the Shake Shack of vegan burgers

Aug 2, 2022

Neat Burger has Leonardo DiCaprio’s nod of approval Neat Burger has Leonardo DiCaprio’s nod of approval

Aug 2, 2022

Odd Burger plans to open 20 units in the next year

Odd Burger plans to open 20 units in the next year

PLNT Burger opens two-story residence in NYC, plans expansion

PLNT Burger opens two-story residence in NYC, plans expansion

Fans call Mr. Charlie’s ‘the vegan McDonald’s’

Fans call Mr. Charlie’s ‘the vegan McDonald’s’

byLisa Jennings

This plant-based brand is fueled by celebrity love

This plant-based brand is fueled by celebrity love

byLisa Jennings

Meet a plant-based fast-food pioneer

Meet a plant-based fast-food pioneer

byLisa Jennings

Honeybee Burger positions as ‘Vegan 2.0’

Honeybee Burger positions as ‘Vegan 2.0’

byLisa Jennings

Meet Veggie Grill’s bold and loud little sister brand

Meet Veggie Grill’s bold and loud little sister brand

byLisa Jennings

Meet the players in the emerging niche of plant-based fast food

Meet the players in the emerging niche of plant-based fast food

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New on the Menu: Brown rice mousse, low-waste lobster and mackerel in fish sauce caramel

New on the Menu: Brown rice mousse, low-waste lobster and mackerel in

Is mushroom root the next big meat alternative?

Is mushroom root the next big meat alternative?

byLisa Jennings

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New on the Menu: Scallops with strawberry farro and a cold chile relleno

New on the Menu: Scallops with strawberry farro and a cold chile relle

Chefs get creative with steak tartare in trendy restaurant cities

Chefs get creative with steak tartare in trendy restaurant cities

Consumer Trends

Flavor of the Week: Smoky Mezcal, tequila’s cousin

Flavor of the Week: Smoky Mezcal, tequila’s cousin

New on the Menu: Elote hushpuppies and barramundi puttanesca

New on the Menu: Elote hushpuppies and barramundi puttanesca

New on the Menu: Ramp bucatini and Galician suckling pig

New on the Menu: Ramp bucatini and Galician suckling pig

Restaurant chefs warm to farm-raised seafood

Restaurant chefs warm to farm-raised seafood

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New on the Menu: Pandan pancakes and dragon fruit ceviche

New on the Menu: Pandan pancakes and dragon fruit ceviche

Restaurant Operations

6 ways to maximize bar profitability

6 ways to maximize bar profitability

byDavid Flaherty

Food with a story: Five chefs share dishes that convey more than a recipe

Food with a story: Five chefs share dishes that convey more than a rec

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New on the Menu: Green papaya salad with geoduck and white beans with Spanish anchovies

New on the Menu: Green papaya salad with geoduck and white beans with

Flavor of the Week: Breakfast Wraps

Flavor of the Week: Breakfast Wraps

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New on the Menu: Updated chicken & dumplings and Baked Alaska

New on the Menu: Updated chicken & dumplings and Baked Alaska

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

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New on the Menu: Pine-smoked oysters and deconstructed s’mores

New on the Menu: Pine-smoked oysters and deconstructed s’mores

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New on the Menu: Short rib ravioli and blue crab Rangoon

New on the Menu: Short rib ravioli and blue crab Rangoon

Flavor of the Week: Horchata

Flavor of the Week: Horchata

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New on the menu: Bison meatballs and a lamb T-bone

New on the menu: Bison meatballs and a lamb T-bone

The High-Pie opens in famous ‘Top Gun’ house

The High-Pie opens in famous ‘Top Gun’ house

byLinnea Covington

4 great cheesecake offerings from independent restaurants across America

4 great cheesecake offerings from independent restaurants across Ameri

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