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.

","backgroundColor","isBranded","isModular","featuredContent",{"_170":282,"_150":1012,"_172":1013,"_156":1017,"_158":1018,"_161":1019,"_740":1020,"_163":281,"_165":1021,"_167":164,"_159":1022,"_1023":164,"_182":1024,"_168":261,"_169":262,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1014],{"_54":198,"_176":199,"_178":200,"_1015":1016},"role","Senior Food Editor","Meghan Lee discusses her approach of running a communal kitchen at Heirloom in Lewes, Del.","Meghan Lee discusses her approach of running a communal kitchen at Hei","/menu-trends/meghan-lee-discusses-her-approach-of-running-a-communal-kitchen-at-heirloom-in-lewes-del-",{},"Dec 22, 2022","The restaurant’s five cooks all work together to run the back of the house","articleBodyJsonSummary","normal","articleSize","big","latestBigContents",[1029,1039],{"_170":282,"_150":1030,"_172":1031,"_156":1033,"_158":1034,"_161":1035,"_740":1036,"_163":281,"_165":1037,"_167":164,"_159":1038,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1032],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Gavin Kaysen shares his experience as a restaurateur, competitor, and caterer for athletes","Gavin Kaysen shares his experience as a restaurateur, competitor, and","/chef-profiles/gavin-kaysen-shares-his-experience-as-a-restaurateur-competitor-and-caterer-for-athletes",{},"Dec 9, 2022","The Minneapolis chef celebrates the ingredients and traditions of his hometown",{"_170":296,"_150":1040,"_172":1043,"_156":1047,"_158":1047,"_161":1048,"_740":1049,"_163":295,"_165":1050,"_167":164,"_159":1051,"_1023":164,"_182":1024,"_168":261,"_169":262,"_180":1052,"_746":-5,"_1025":1026},{"_152":1041,"_154":1042},"https://eu-images.contentstack.com/v3/assets/blt7b94604c32d7613d/bltf8893a3cc2ad9652/667bfbbe4c60071284fb1df8/ITK-logo.jpg","ITK-logo.jpg",[1044],{"_54":1045,"_176":1046,"_178":164,"_1015":164},"RH Staff","/author/rh-staff","The top 5 episodes of In the Kitchen","/menu-trends/the-top-5-episodes-of-in-the-kitchen",{},"Dec 7, 2022","Get to know food and beverage editor Bret Thorn as he interviews guests in the restaurant space",5,"latestSmallContents",[1055,1064,1074],{"_170":282,"_150":1056,"_172":1057,"_156":1059,"_158":1059,"_161":1060,"_740":1061,"_163":281,"_165":1062,"_167":164,"_159":1063,"_1023":164,"_182":1024,"_168":268,"_169":269,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1058],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Jordan Abraham pairs whiskey and wagyu at Gozu in San Francisco","/drink-trends/jordan-abraham-pairs-whiskey-and-wagyu-at-gozu-in-san-francisco",{},"Nov 11, 2022","The former beverage director of Atelier Crenn also provides choices of wine, sake, and tea",{"_170":282,"_150":1065,"_172":1066,"_156":1068,"_158":1069,"_161":1070,"_740":1071,"_163":281,"_165":1072,"_167":164,"_159":1073,"_1023":164,"_182":1024,"_168":133,"_169":134,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1067],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Selena Tan discusses Peranakan culture and her family’s new restaurant, Daisy’s Dream NYC","Selena Tan discusses Peranakan culture and her family’s new restaurant","/new-restaurants/selena-tan-discusses-peranakan-culture-and-her-family-s-new-restaurant-daisy-s-dream-nyc",{},"Oct 27, 2022","The actress, director, and producer shares her pride in Singaporean cuisine",{"_170":282,"_150":1075,"_172":1076,"_156":1078,"_158":1079,"_161":1080,"_740":1081,"_163":281,"_165":1082,"_167":164,"_159":1083,"_1023":164,"_182":1024,"_168":125,"_169":126,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1077],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Former ThinkFoodGroup COO Hollis Silverman plots her own course with Eastern Point Collective","Former ThinkFoodGroup COO Hollis Silverman plots her own course with E","/restaurant-concepts-chefs/former-thinkfoodgroup-coo-hollis-silverman-plots-her-own-course-with-eastern-point-collective",{},"Oct 14, 2022","The veteran operator shares her vision of how she thinks restaurants should be run","content1",[1086,1095,1105,1115,1125,1134,1144,1154,1164,1173],{"_170":282,"_150":1087,"_172":1088,"_156":1090,"_158":1090,"_161":1091,"_740":1092,"_163":281,"_165":1093,"_167":164,"_159":1094,"_1023":164,"_182":1024,"_168":268,"_169":269,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1089],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Jason Asher develops ‘immersive concepts’ at Century Grand in Phoenix","/drink-trends/jason-asher-develops-immersive-concepts-at-century-grand-in-phoenix",{},"Sep 29, 2022","The founding partner of Barter & Shake has three connected cocktail bars with elaborate story lines",{"_170":282,"_150":1096,"_172":1097,"_156":1099,"_158":1100,"_161":1101,"_740":1102,"_163":281,"_165":1103,"_167":164,"_159":1104,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1098],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Rob Connoley produces zero-waste food rooted in Ozark cuisine at Bulrush in St. Louis","Rob Connoley produces zero-waste food rooted in Ozark cuisine at Bulru","/chef-profiles/rob-connoley-produces-zero-waste-food-rooted-in-ozark-cuisine-at-bulrush-in-st-louis",{},"Sep 9, 2022","The chef and restaurateur provides a living wage to his staff and tasty education to his customers",{"_170":282,"_150":1106,"_172":1107,"_156":1109,"_158":1110,"_161":1111,"_740":1112,"_163":281,"_165":1113,"_167":164,"_159":1114,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1108],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Ji Hye Kim makes food inspired by local farmers and Korean history in Ann Arbor, Mich.","Ji Hye Kim makes food inspired by local farmers and Korean history in","/chef-profiles/ji-hye-kim-makes-food-inspired-by-local-farmers-and-korean-history-in-ann-arbor-mich-",{},"Sep 1, 2022","The chef and owner of Miss Kim adapts classics and creates her own dishes at her award-winning restaurant",{"_170":282,"_150":1116,"_172":1117,"_156":1119,"_158":1120,"_161":1121,"_740":1122,"_163":281,"_165":1123,"_167":164,"_159":1124,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1118],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Ricky Moore brings a lifetime of travel and experience home to Saltbox Seafood Joint in Durham, N.C.","Ricky Moore brings a lifetime of travel and experience home to Saltbox","/chef-profiles/ricky-moore-brings-a-lifetime-of-travel-and-experience-home-to-saltbox-seafood-joint-in-durham-n-c-",{},"Aug 11, 2022","The award-winning North Carolina native and former Iron Chef America competitor adds a chef’s touch to local delicacies",{"_170":282,"_150":1126,"_172":1127,"_156":1129,"_158":1129,"_161":1130,"_740":1131,"_163":281,"_165":1132,"_167":164,"_159":1133,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1128],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Seamus Mullen shares how chefs can live happier, healthier lives","/chef-profiles/seamus-mullen-shares-how-chefs-can-live-happier-healthier-lives",{},"Aug 4, 2022","The culinary director of Rosewood Sand Hill tries to free people from their ‘antagonistic relationship’ with food",{"_170":282,"_150":1135,"_172":1136,"_156":1138,"_158":1139,"_161":1140,"_740":1141,"_163":281,"_165":1142,"_167":164,"_159":1143,"_1023":164,"_182":1024,"_168":125,"_169":126,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1137],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Levy Restaurants CEO Andy Lansing shares advice on hiring and keeping staff as Jake Melnick’s Corner Tap celebrates its 20th anniversary","Levy Restaurants CEO Andy Lansing shares advice on hiring and keeping","/restaurant-concepts-chefs/levy-restaurants-ceo-andy-lansing-shares-advice-on-hiring-and-keeping-staff-as-jake-melnick-s-corner-tap-celebrates-its-20th-anniversary",{},"Jul 15, 2022","The restaurant veteran also explains why running restaurants makes you better at running stadiums",{"_170":282,"_150":1145,"_172":1146,"_156":1148,"_158":1149,"_161":1150,"_740":1151,"_163":281,"_165":1152,"_167":164,"_159":1153,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1147],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Robert Ash, culinary head of the Encore Boston Harbor Hotel, discusses labor and supply chain strategies","Robert Ash, culinary head of the Encore Boston Harbor Hotel, discusses","/chef-profiles/robert-ash-culinary-head-of-the-encore-boston-harbor-hotel-discusses-labor-and-supply-chain-strategies",{},"Jul 7, 2022","The veteran hotel administrator gets his steps in as he manages 15 food & beverage outlets",{"_170":282,"_150":1155,"_172":1156,"_156":1158,"_158":1159,"_161":1160,"_740":1161,"_163":281,"_165":1162,"_167":164,"_159":1163,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1157],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Andrew Black creates memories at Grey Sweater and Black Walnut in Oklahoma City","Andrew Black creates memories at Grey Sweater and Black Walnut in Okla","/chef-profiles/andrew-black-creates-memories-at-grey-sweater-and-black-walnut-in-oklahoma-city",{},"Jun 30, 2022","The Jamaican-born chef seeks to wow his customers with creativity and finesse",{"_170":282,"_150":1165,"_172":1166,"_156":1168,"_158":1168,"_161":1169,"_740":1170,"_163":281,"_165":1171,"_167":164,"_159":1172,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1167],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Rocco DiSpirito and Troy Guard discuss their Denver fundraisers","/chef-profiles/rocco-dispirito-and-troy-guard-discuss-their-denver-fundraisers",{},"Jun 10, 2022","The two chefs will collaborate on back-to-back dinners for charity",{"_170":282,"_150":1174,"_172":1175,"_156":1177,"_158":1177,"_161":1178,"_740":1179,"_163":281,"_165":1180,"_167":164,"_159":1181,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1176],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Amelie Kang’s Málà Project provides Sichuan dry pot to New Yorkers","/chef-profiles/amelie-kang-s-m-l-project-provides-sichuan-dry-pot-to-new-yorkers",{},"May 27, 2022","The customizable, vibrantly flavored dishes have proven to be popular among locals and media","content2",[1184,1194,1204,1213,1223,1233,1242,1252,1261,1270],{"_170":282,"_150":1185,"_172":1186,"_156":1188,"_158":1189,"_161":1190,"_740":1191,"_163":281,"_165":1192,"_167":164,"_159":1193,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1187],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Okan Kizilbayir focuses on seafood at Salt restaurant on Amelia Island in Florida","Okan Kizilbayir focuses on seafood at Salt restaurant on Amelia Island","/chef-profiles/okan-kizilbayir-focuses-on-seafood-at-salt-restaurant-on-amelia-island-in-florida",{},"May 13, 2022","The Turkish chef draws inspiration from local products and his own background",{"_170":282,"_150":1195,"_172":1196,"_156":1198,"_158":1199,"_161":1200,"_740":1201,"_163":281,"_165":1202,"_167":164,"_159":1203,"_1023":164,"_182":1024,"_168":203,"_169":204,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1197],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Lettuce Entertain You Enterprise’s Amarit Dulyapaibul shares the pleasures of running restaurants","Lettuce Entertain You Enterprise’s Amarit Dulyapaibul shares the pleas","/restaurant-operations/lettuce-entertain-you-enterprise-s-amarit-dulyapaibul-shares-the-pleasures-of-running-restaurants",{},"May 5, 2022","The managing partner of Ramen-san, Sushi-san and the Omakase Room was born into the industry",{"_170":282,"_150":1205,"_172":1206,"_156":1208,"_158":1208,"_161":1209,"_740":1210,"_163":281,"_165":1211,"_167":164,"_159":1212,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1207],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Kevin Tien tells his personal story at Moon Rabbit","/chef-profiles/kevin-tien-tells-his-personal-story-at-moon-rabbit",{},"Apr 22, 2022","The Vietnamese-American from Louisiana worked in Japanese restaurants before offering food with a more complex narrative",{"_170":282,"_150":1214,"_172":1215,"_156":1217,"_158":1218,"_161":1219,"_740":1220,"_163":281,"_165":1221,"_167":164,"_159":1222,"_1023":164,"_182":1024,"_168":268,"_169":269,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1216],{"_54":198,"_176":199,"_178":200,"_1015":1016},"PDT founder Jim Meehan discusses making Oregon cocktails in a Japanese context","PDT founder Jim Meehan discusses making Oregon cocktails in a Japanese","/drink-trends/pdt-founder-jim-meehan-discusses-making-oregon-cocktails-in-a-japanese-context",{},"Mar 25, 2022","Now the bar director at Takibi in Portland, the beverage director sees different worlds merge together",{"_170":282,"_150":1224,"_172":1225,"_156":1227,"_158":1228,"_161":1229,"_740":1230,"_163":281,"_165":1231,"_167":164,"_159":1232,"_1023":164,"_182":1024,"_168":268,"_169":269,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1226],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Café Grumpy co-founder Caroline Bell traces her path to becoming a coffee expert","Café Grumpy co-founder Caroline Bell traces her path to becoming a cof","/drink-trends/caf-grumpy-co-founder-caroline-bell-traces-her-path-to-becoming-a-coffee-expert",{},"Mar 11, 2022","Retail trade kept the business afloat as the pandemic closed coffeehouses",{"_170":282,"_150":1234,"_172":1235,"_156":1237,"_158":1237,"_161":1238,"_740":1239,"_163":281,"_165":1240,"_167":164,"_159":1241,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1236],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Justin Cucci previews his ‘gastro-brothel’ opening in Denver","/chef-profiles/justin-cucci-previews-his-gastro-brothel-opening-in-denver",{},"Feb 25, 2022","The former musician also discusses his approach to picking the music for his other restaurants",{"_170":282,"_150":1243,"_172":1244,"_156":1246,"_158":1247,"_161":1248,"_740":1249,"_163":281,"_165":1250,"_167":164,"_159":1251,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1245],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Michael Reed of Poppy + Rose in Los Angeles is opening new restaurants while seeking work-life balance","Michael Reed of Poppy + Rose in Los Angeles is opening new restaurants","/chef-profiles/michael-reed-of-poppy-rose-in-los-angeles-is-opening-new-restaurants-while-seeking-work-life-balance",{},"Feb 4, 2022","The new Poppy & Seed in Anaheim, Calif., is up and running and new concepts are underway",{"_170":282,"_150":1253,"_172":1254,"_156":1256,"_158":1256,"_161":1257,"_740":1258,"_163":281,"_165":1259,"_167":164,"_159":1260,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1255],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Alexander Smalls shares plans for an African Food Hall","/chef-profiles/alexander-smalls-shares-plans-for-an-african-food-hall",{},"Jan 20, 2022","Already operating in Dubai, the chef and restaurateur is laying groundwork for locations in London and New York City",{"_170":282,"_150":1262,"_172":1263,"_156":1265,"_158":1265,"_161":1266,"_740":1267,"_163":281,"_165":1268,"_167":164,"_159":1269,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1264],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Chris Cheung talks dumplings, his Chinese heritage and more","/chef-profiles/chris-cheung-talks-dumplings-his-chinese-heritage-and-more",{},"Jan 7, 2022","The chef and author of Damn Good Chinese Food opens up about the cuisine of his past and his plans for the future",{"_170":282,"_150":1271,"_172":1272,"_156":1274,"_158":1275,"_161":1276,"_740":1277,"_163":281,"_165":1278,"_167":164,"_159":1279,"_1023":164,"_182":1024,"_168":142,"_169":143,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1273],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Grove Bay Hospitality Group founders Francesco Balli and Ignacio Garcia-Menocal share winning strategy of partnering with big-name chefs","Grove Bay Hospitality Group founders Francesco Balli and Ignacio Garci","/multiconcept-restaurant-groups/grove-bay-hospitality-group-founders-francesco-balli-and-ignacio-garcia-menocal-share-winning-strategy-of-partnering-with-big-name-chefs",{},"Dec 3, 2021","The Miami-based restaurateurs take care of the business side while letting their culinary masterminds get creative","content3",[1282,1292,1302,1312,1321,1330,1339,1348,1358,1367],{"_170":282,"_150":1283,"_172":1284,"_156":1286,"_158":1287,"_161":1288,"_740":1289,"_163":281,"_165":1290,"_167":164,"_159":1291,"_1023":164,"_182":1024,"_168":125,"_169":126,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1285],{"_54":198,"_176":199,"_178":200,"_1015":1016},"New York City nightlife guru David Rabin reports on the city’s recovery","New York City nightlife guru David Rabin reports on the city’s recover","/restaurant-concepts-chefs/new-york-city-nightlife-guru-david-rabin-reports-on-the-city-s-recovery",{},"Nov 18, 2021","Guests are drinking more, and better, but earlier",{"_170":282,"_150":1293,"_172":1294,"_156":1296,"_158":1297,"_161":1298,"_740":1299,"_163":281,"_165":1300,"_167":164,"_159":1301,"_1023":164,"_182":1024,"_168":125,"_169":126,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1295],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Death & Co cofounder Ravi DeRossi finds new purpose in the wake of the pandemic","Death & Co cofounder Ravi DeRossi finds new purpose in the wake of the","/restaurant-concepts-chefs/death-co-cofounder-ravi-derossi-finds-new-purpose-in-the-wake-of-the-pandemic",{},"Nov 5, 2021","Overthrow Hospitality has a renewed mission of animal welfare and social justice",{"_170":282,"_150":1303,"_172":1304,"_156":1306,"_158":1307,"_161":1308,"_740":1309,"_163":281,"_165":1310,"_167":164,"_159":1311,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1305],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Francisco Migoya, coauthor of Modernist Pizza, shares the myths, legends and styles of the world’s most popular flatbread","Francisco Migoya, coauthor of Modernist Pizza, shares the myths, legen","/chef-profiles/francisco-migoya-coauthor-of-modernist-pizza-shares-the-myths-legends-and-styles-of-the-world-s-most-popular-flatbread",{},"Oct 22, 2021","The pastry chef traces the food’s Neapolitan origins",{"_170":282,"_150":1313,"_172":1314,"_156":1316,"_158":1316,"_161":1317,"_740":1318,"_163":281,"_165":1319,"_167":164,"_159":1320,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1315],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Sam Fox shares insights on labor, operations and food trends","/chef-profiles/sam-fox-shares-insights-on-labor-operations-and-food-trends",{},"Oct 14, 2021","The veteran restaurateur also discusses his partnership with Justin Timberlake and why wings are so popular with pizza",{"_170":282,"_150":1322,"_172":1323,"_156":1325,"_158":1325,"_161":1326,"_740":1327,"_163":281,"_165":1328,"_167":164,"_159":1329,"_1023":164,"_182":1024,"_168":261,"_169":262,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1324],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Nick Liberato returns home to open The Borscht Belt","/menu-trends/nick-liberato-returns-home-to-open-the-borscht-belt",{},"Sep 17, 2021","The celebrity chef and restaurateur opens a Jewish-style restaurant near where he grew up",{"_170":282,"_150":1331,"_172":1332,"_156":1334,"_158":1334,"_161":1335,"_740":1336,"_163":281,"_165":1337,"_167":164,"_159":1338,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1333],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Troy Guard discusses labor issues and adaptation during the pandemic","/chef-profiles/troy-guard-discusses-labor-issues-and-adaptation-during-the-pandemic",{},"Sep 2, 2021","The Denver-based chef and restaurateur also shares expansion plans",{"_170":282,"_150":1340,"_172":1341,"_156":1343,"_158":1343,"_161":1344,"_740":1345,"_163":281,"_165":1346,"_167":164,"_159":1347,"_1023":164,"_182":1024,"_168":261,"_169":262,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1342],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Mici Handcrafted Italian brings better fast-casual Italian to Denver","/menu-trends/mici-handcrafted-italian-brings-better-fast-casual-italian-to-denver",{},"Aug 20, 2021","CEO Elliot Schiffer and co-founder Jeff Micelli discuss creative marketing and plans for growth",{"_170":282,"_150":1349,"_172":1350,"_156":1352,"_158":1353,"_161":1354,"_740":1355,"_163":281,"_165":1356,"_167":164,"_159":1357,"_1023":164,"_182":1024,"_168":125,"_169":126,"_180":288,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1351],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Voodoo Doughnut CEO Chris Schultz shares how the concept has adjusted during the pandemic","Voodoo Doughnut CEO Chris Schultz shares how the concept has adjusted","/restaurant-concepts-chefs/voodoo-doughnut-ceo-chris-schultz-shares-how-the-concept-has-adjusted-during-the-pandemic",{},"Aug 6, 2021","Long lines gave way to social distancing and online ordering as the home of the Bacon Maple Bar changed with the times",{"_170":171,"_150":1359,"_172":1360,"_156":1362,"_158":1362,"_161":1363,"_740":1364,"_163":164,"_165":1365,"_167":164,"_159":1366,"_1023":164,"_182":1024,"_168":145,"_169":146,"_180":181,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1361],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Kristen Burman treats suburban diners at Oaken Bistro & Bar","/hotel-dining/kristen-burman-treats-suburban-diners-at-oaken-bistro-bar",{},"Jul 9, 2021","The restaurant within a hotel within a business park is doing brisk business",{"_170":171,"_150":1368,"_172":1369,"_156":1371,"_158":1372,"_161":1373,"_740":1374,"_163":164,"_165":1375,"_167":164,"_159":1376,"_1023":164,"_182":1024,"_168":139,"_169":140,"_180":244,"_746":-5,"_1025":1026},{"_152":164,"_154":164},[1370],{"_54":198,"_176":199,"_178":200,"_1015":1016},"Tommy Charoen of Rooster & Rice in the San Francisco Bay area discusses his journey","Tommy Charoen of Rooster & Rice in the San Francisco Bay area discusse","/chef-profiles/tommy-charoen-of-rooster-rice-in-the-san-francisco-bay-area-discusses-his-journey",{},"Jun 24, 2021","The restaurant’s signature khao man gai is a beloved comfort food","socialShare",[1379,1382,1384,1386,1389,1392],{"_84":1380,"_56":1381},"Linkedin","https://www.linkedin.com/sharing/share-offsite/?url=https://m.restaurant-hospitality.com/program/menu-talk-with-pat-and-bret",{"_84":85,"_56":1383},"http://www.facebook.com/sharer/sharer.php?u=https://m.restaurant-hospitality.com/program/menu-talk-with-pat-and-bret",{"_84":88,"_56":1385},"http://www.twitter.com/intent/tweet?url=https://m.restaurant-hospitality.com/program/menu-talk-with-pat-and-bret",{"_84":1387,"_56":1388},"Reddit","https://www.reddit.com/submit?url=https://m.restaurant-hospitality.com/program/menu-talk-with-pat-and-bret&title=Menu%20Talk%20with%20Pat%20and%20Bret",{"_84":1390,"_56":1391},"Email","mailto:?subject=Menu Talk with Pat and Bret&body=I%20thought%20the%20following%20from%20RestaurantHospitality%20might%20interest%20you.%0D%0A%0D%0A%20Menu%20Talk%20with%20Pat%20and%20Bret%0D%0Ahttps%3A%2F%2Fm.restaurant-hospitality.com%2Fprogram%2Fmenu-talk-with-pat-and-bret",{"_84":1393,"_56":715},"Print","newsletterSignUpPromo",{"_105":617,"_658":619,"_1396":1397,"_659":660,"_182":185,"_789":790},"newsletterId","blt2b7b579f4fd7b7f0","pagination",{"_1400":1052,"_1401":362},"totalCount","currentPage","schema",[1404],{"_1405":1406,"_1407":1408,"_1409":1410},"@context","https://schema.org","@type","BreadcrumbList","itemListElement",[1411,1415],{"_1407":1412,"_1413":181,"_54":716,"_1414":10},"ListItem","position","item",{"_1407":1412,"_1413":244,"_54":711,"_1414":1416},"https://m.restaurant-hospitality.com/program/menu-talk-with-pat-and-bret","seo",{"_1419":711,"_1420":1421,"_1422":32,"_1423":1424,"_1425":1426,"_13":14},"metaTitle","metaDescription","Menu Talk with Pat and Bret is a collaboration between RB senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of NRN and RH. ","noIndex","canonicalUrl","https://m.restaurant-hospitality.com/program/menu-talk-with-pat-and-bret?page=3","imageUrl","https://m.restaurant-hospitality.com/assets/restauranthospitality-BZYgUsD0.ico","entryTitle","weatherWidgetConfig","iirisRecommendationConfig","actionData","errors"]

Related Topics

Recent in Restaurant Concepts & Chefs

Related Topics

Recent in Restaurant Operations

Related Topics

Recent in Menu Trends

Related Topics

Recent in Restaurant News

Related Topics

Recent in Restaurant Insights

Latest Podcasts

Curry House Japanese Curry and Spaghetti has shuttered, closing all 9 units in Southern California