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New on the Menu: Grilled stone fruit and melon salad New on the Menu: Grilled stone fruit and melon salad

Plus multicultural baby back ribs, pizza with Albanian sausage, a cocktail with tea-infused vodka and another one with lychee and ginger

Aug 25, 2023

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6 Slides

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A new menu experience: Butterfly Pea Flower Tea A new menu experience: Butterfly Pea Flower Tea

byNRN staff, Datassential

Aug 21, 2023

6 Slides

New on the Menu: Eggplant standing in for short ribs and a crabcake Wellington New on the Menu: Eggplant standing in for short ribs and a crabcake We

Aug 18, 2023

6 Slides

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Barbie momentum expands beyond the box office and into restaurants Barbie momentum expands beyond the box office and into restaurants

Aug 17, 2023

1 Min Read

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Craveworthy Brands has big plans to grow Lucky Cat Poke Company’s virtual footprint Craveworthy Brands has big plans to grow Lucky Cat Poke Company’s virt

Aug 15, 2023

1 Min Read

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American consumers turn to beef in times of stress American consumers turn to beef in times of stress

Aug 15, 2023

1 Min Read

Why healthier hotel breakfast options have become staples

Why healthier hotel breakfast options have become staples

Consumer Trends

Reviving a classic: Parmesan Garlic

Reviving a classic: Parmesan Garlic

byNRN staff, Datassential

Frozen desserts embrace savory ingredients

Frozen desserts embrace savory ingredients

New on the Menu: Pink mole and another blue cocktail

New on the Menu: Pink mole and another blue cocktail

Ilili chef and owner Philippe Massoud uses his family’s restaurant background to elevate Lebanese cuisine in the United States

Ilili chef and owner Philippe Massoud uses his family’s restaurant bac

New Restaurants

Shenarri Freeman and Overthrow Hospitality open West African vegan restaurant Ubuntu in West Hollywood

Shenarri Freeman and Overthrow Hospitality open West African vegan res

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Consumer Trends

The Italian specialty: Spritz

The Italian specialty: Spritz

The wine-on-tap program at Three Saints Revival in Denver is a boon to the business and the environment

The wine-on-tap program at Three Saints Revival in Denver is a boon to

byLinnea Covington

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New on the Menu: Apple butter ribs and Brussels sprouts that aren’t fried with bacon

New on the Menu: Apple butter ribs and Brussels sprouts that aren’t fr

Having your tea and eating it too

Having your tea and eating it too

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Consumer Trends

Honey garlic: Made for wings

Honey garlic: Made for wings

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New on the menu: Squash blossom pizza and a caviar sandwich

New on the menu: Squash blossom pizza and a caviar sandwich

New Restaurants

House-Made meatless burgers surge on restaurant menus

House-Made meatless burgers surge on restaurant menus

byLinnea Covington

Hotels expand drink options for growing number of sober and sober-curious guests

Hotels expand drink options for growing number of sober and sober-curi

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The Espresso Martini: Where energy drinks and alcohol come together

The Espresso Martini: Where energy drinks and alcohol come together

New on the Menu: Jalapeño bucatini and chile crunch edamame

New on the Menu: Jalapeño bucatini and chile crunch edamame

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New Restaurants

Houston-based Underbelly Hospitality opens first Italian restaurant

Houston-based Underbelly Hospitality opens first Italian restaurant

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Consumer Trends

Chicken Bowl: the staple is increasing on menus

Chicken Bowl: the staple is increasing on menus

PPX plans to expand Legal Sea Foods to Chicago Riverwalk

PPX plans to expand Legal Sea Foods to Chicago Riverwalk

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New on the Menu: Bolognese with chicken thigh and cauliflower with coconut ‘brown butter’

New on the Menu: Bolognese with chicken thigh and cauliflower with coc

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Indigo Road Hospitality adding O-Ku to Indaco in Greenville, S.C.

Indigo Road Hospitality adding O-Ku to Indaco in Greenville, S.C.

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Consumer Trends

Plant-based sausage: A growing vegan option

Plant-based sausage: A growing vegan option

New York City Italian concept Il Mulino enters push for more licensees

New York City Italian concept Il Mulino enters push for more licensees

New on the Menu: Hickory glazed eel and a Haitian-influenced meat lovers pizza

New on the Menu: Hickory glazed eel and a Haitian-influenced meat love

Yardbird launches competition showcasing various chicken sandwich interpretations

Yardbird launches competition showcasing various chicken sandwich inte

Cell-cultivated chicken was served for the first time in a restaurant this weekend

Cell-cultivated chicken was served for the first time in a restaurant

byJoanna Fantozzi

10 eye-catching drinks for the summer

10 eye-catching drinks for the summer

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Consumer Trends

Duck Sauce, the Chinese-American condiment

Duck Sauce, the Chinese-American condiment

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New on the Menu: Scallops with parsnips and tangerine tiramisu

New on the Menu: Scallops with parsnips and tangerine tiramisu

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