Menu Talk with Pat and Bret

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Menu Talk with Pat and Bret

Menu Talk with Pat and Bret is a collaboration between Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality.

Featured on Menu Talk with Pat and Bret

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

Menu Talk: Pat and Bret chat about the latest food and drink trends and share an interview with Anthony Amoroso, the new VP of innovation and growth at Maggiano’s Little Italy

byBret Thorn, Patricia Cobe

Nov 19, 2024

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

byPatricia Cobe, Bret Thorn

Nov 12, 2024

27 Min Listen

Chef Michael Mina

Chicago taste-around, revisiting Eataly, and dinner with Wonder Chicago taste-around, revisiting Eataly, and dinner with Wonder

byBret Thorn, Patricia Cobe

Nov 5, 2024

36 Min Listen

Aaron Juvera in a blue chef's jacket

Edible glitter, tainted onions, and the evolution of American sushi Edible glitter, tainted onions, and the evolution of American sushi

byBret Thorn, Patricia Cobe

Oct 29, 2024

The Ogo Caesar Salad at Joyce Soul & Sea

Chef-inspired Crunchwraps, Cava’s all in on ranch, and a visit to Bluestone Lane Chef-inspired Crunchwraps, Cava’s all in on ranch, and a visit to Bluestone Lane

byBret Thorn, Patricia Cobe

Oct 22, 2024

33 Min Listen

A whole hog being barbecued at Rodney Scott's Whole Hog BBQ

Whole hog barbecue, CREATE recap and 2 food festivals Whole hog barbecue, CREATE recap and 2 food festivals

byBret Thorn, Patricia Cobe

Oct 15, 2024

More from Menu Talk with Pat and Bret

Rob Levitt holding a sandwich

Greek food, the Chicken Big Mac, and The Bear

Greek food, the Chicken Big Mac, and The Bear

byBret Thorn, Patricia Cobe

ChatGPT says hello, sauces are everywhere, and so is KPOT

ChatGPT says hello, sauces are everywhere, and so is KPOT

byBret Thorn, Patricia Cobe

Eggs in purgatory, happy hour bargains and too much spice

Eggs in purgatory, happy hour bargains and too much spice

Zingerman's sandwich

A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse

A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse

byBret Thorn, Patricia Cobe

Chef Alyssa Osinga of The Butcher's Cellar in Waco, Texas

Restaurant Concepts & Chefs

Fresh dates, pawpaws, and the new restaurant Rokusho in Los Angeles

Fresh dates, pawpaws, and the new restaurant Rokusho in Los Angeles

byBret Thorn, Lisa Jennings

Jean-Georges Vongerichten’s Tin Building

Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building

Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building

byBret Thorn, Patricia Cobe

JJ Johnson

Restaurant Concepts & Chefs

US Open chefs, Lebanese wine, and khachapuri variations

US Open chefs, Lebanese wine, and khachapuri variations

byBret Thorn, Patricia Cobe

Paco Moran, head chef of Loreto

Pumpkin spice season, New York’s month-long ‘restaurant week,’ and menu pricing in the Berkshires

Pumpkin spice season, New York’s month-long ‘restaurant week,’ and menu pricing in the Berkshires

byBret Thorn, Patricia Cobe

Akhtar Nawab

Kaiseki menus, Detroit-style pizza, and a West African chef’s pop-up

Kaiseki menus, Detroit-style pizza, and a West African chef’s pop-up

byBret Thorn, Patricia Cobe

Bourbon Steak, New York, New York

Restaurant Concepts & Chefs

Thousand-hole pancakes, Alex Stupak’s state of mind, family dining, and fries

Thousand-hole pancakes, Alex Stupak’s state of mind, family dining, and fries

byBret Thorn, Patricia Cobe

Konro in West Palm Beach, Fla.

Restaurant Concepts & Chefs

Elote corn ribs, revisiting Momofuku and the health risks of restaurant reviewing

Elote corn ribs, revisiting Momofuku and the health risks of restaurant reviewing

byBret Thorn, Patricia Cobe

A bartender makes a martini at Aphotic in San Francisco

Food holidays, restaurant weeks, and the magic of good longstanding operators

Food holidays, restaurant weeks, and the magic of good longstanding operators

byBret Thorn, Patricia Cobe

Krak Boba.jpg

Fieldtrip, potato cakes, restaurant merchandise, and rice

Fieldtrip, potato cakes, restaurant merchandise, and rice

byBret Thorn, Patricia Cobe

Roast pig, ancient grains and Perkins’ menu mission

Roast pig, ancient grains and Perkins’ menu mission

byBret Thorn, Patricia Cobe

Menu Directions, mushrooms, and Pizza Hut’s new items

Menu Directions, mushrooms, and Pizza Hut’s new items

byPatricia Cobe, Bret Thorn

Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves

Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves

byBret Thorn, Patricia Cobe

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

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

byBret Thorn, Patricia Cobe

Restaurant Finance

Nuggets, steak and sticker shock

Nuggets, steak and sticker shock

byBret Thorn, Patricia Cobe

Cardamom, caviar, and other trends from the National Restaurant Show

Cardamom, caviar, and other trends from the National Restaurant Show

byBret Thorn, Patricia Cobe

An insiders' look at the 2024 MenuMasters Awards

An insiders' look at the 2024 MenuMasters Awards

byBret Thorn, Patricia Cobe

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

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

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

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

An inside look at the James Beard Awards and creamsicle drinks

An inside look at the James Beard Awards and creamsicle drinks

byPatricia Cobe, Bret Thorn

Goodbye In the Kitchen with Bret Thorn, and hello Menu Talk

Goodbye In the Kitchen with Bret Thorn, and hello Menu Talk

Pepe Moncayo’s food at Cranes in Washington, D.C., reflects the sum of his experience

Pepe Moncayo’s food at Cranes in Washington, D.C., reflects the sum of

byBret Thorn, Patricia Cobe

Restaurant Concepts & Chefs

Alex Curley of Palacios Murphy provides insight into running seasonal restaurants

Alex Curley of Palacios Murphy provides insight into running seasonal

Chef Gayle Pirie of Foreign Cinema in San Francisco strives to create a haven from daily troubles

Chef Gayle Pirie of Foreign Cinema in San Francisco strives to create

Julia Zhu prepares for the opening of the first U.S. location of Grandma’s Home, a Chinese chain featuring the cuisine of Hangzhou

Julia Zhu prepares for the opening of the first U.S. location of Grand