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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

Plus an herbaceous and garlicky French Dip, a summertime pork chop and a Hawaii-inspired cocktail in Boston

byBret Thorn, Senior Food Editor

Aug 4, 2023

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5 Slides

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Having your tea and eating it too Having your tea and eating it too

Aug 2, 2023

1 Min Read

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Consumer Trends

Honey garlic: Made for wings Honey garlic: Made for wings

Aug 1, 2023

6 Slides

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

Jul 28, 2023

6 Slides

New Restaurants

House-Made meatless burgers surge on restaurant menus House-Made meatless burgers surge on restaurant menus

byLinnea Covington

Jul 25, 2023

1 Min Read

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

Jul 24, 2023

1 Min Read

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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

byBret Thorn, Senior Food Editor

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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

byRon Ruggless, Senior Editor

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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

byBret Thorn, Senior Food Editor

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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.

byRon Ruggless, Senior Editor

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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

byBret Thorn, Senior Food Editor

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

byBret Thorn, Senior Food Editor

Yardbird launches competition showcasing various chicken sandwich interpretations

Yardbird launches competition showcasing various chicken sandwich inte

byAlicia Kelso, Executive editor

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, Senior Editor

10 eye-catching drinks for the summer

10 eye-catching drinks for the summer

byBret Thorn, Senior Food Editor

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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

byBret Thorn, Senior Food Editor

Delivery & Takeout Solutions

Grubhub partners with Hot Ones for delivery of ‘As seen on YouTube’ wings

Grubhub partners with Hot Ones for delivery of ‘As seen on YouTube’ wi

byJoanna Fantozzi, Senior Editor

Caviar becomes a more affordable luxury on restaurant menus

Caviar becomes a more affordable luxury on restaurant menus

byBret Thorn, Senior Food Editor

Nation’s Restaurant News editor talks beverage trends

Nation’s Restaurant News editor talks beverage trends

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Consumer Trends

The growing Mexican ingredient: Salsa Roja

The growing Mexican ingredient: Salsa Roja

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Cell-cultivated meat has been approved for sale for the first time in the United States

Cell-cultivated meat has been approved for sale for the first time in

byJoanna Fantozzi, Senior Editor

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New on the menu: Blue crab vichyssoise and Mexican street polenta

New on the menu: Blue crab vichyssoise and Mexican street polenta

byBret Thorn, Senior Food Editor

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Consumer Trends

Ranch Water – the lighter tequila drink

Ranch Water – the lighter tequila drink

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New on the Menu: Spiced chicken fried steak and a breakfast kathi roll

New on the Menu: Spiced chicken fried steak and a breakfast kathi roll

byBret Thorn, Senior Food Editor

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Consumer Trends

Shoestring fries – the oldie but goodie is gaining traction on menus

Shoestring fries – the oldie but goodie is gaining traction on menus

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New on the Menu: A quesadilla with ants and tuna tartare with beef fat

New on the Menu: A quesadilla with ants and tuna tartare with beef fat

byBret Thorn, Senior Food Editor

Justin Sutherland to open restaurant at Grand View Lodge in Minnesota

Justin Sutherland to open restaurant at Grand View Lodge in Minnesota

byBret Thorn, Senior Food Editor

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Consumer Trends

Turning something healthy into a cocktail: Hard kombucha

Turning something healthy into a cocktail: Hard kombucha

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New on the Menu: Sweetbreads with spring garlic and salmon crudo with turmeric khadaif

New on the Menu: Sweetbreads with spring garlic and salmon crudo with

byBret Thorn, Senior Food Editor

Controversy looms on the eve of the Beard Awards

Controversy looms on the eve of the Beard Awards

byBret Thorn, Senior Food Editor

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