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Two years after the pandemic started, menus are leaner, smarter — and often better Two years after the pandemic started, menus are leaner, smarter — and

Old lessons of thrift and cross-utilization make restaurants more successful

byBret Thorn, Senior Food Editor

Apr 14, 2022

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1 Min Read

New on the Menu: A steak-tartare sandwich, duck and dumplings and feta cheesecake New on the Menu: A steak-tartare sandwich, duck and dumplings and feta

Apr 8, 2022

5 Slides

New on the Menu: Spring lamb shanks and confit tomato pie New on the Menu: Spring lamb shanks and confit tomato pie

Apr 1, 2022

5 Slides

New on the menu: Crunchy carpaccio and smoked sashimi New on the menu: Crunchy carpaccio and smoked sashimi

Mar 25, 2022

5 Slides

PDT founder Jim Meehan discusses making Oregon cocktails in a Japanese context PDT founder Jim Meehan discusses making Oregon cocktails in a Japanese

Mar 25, 2022

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Empanadas in all their varieties grow in popularity Empanadas in all their varieties grow in popularity

Mar 22, 2022

8 Slides

Empanadas in all their varieties grow in popularity March 2022

Empanadas in all their varieties grow in popularity

New on the Menu: A daikon tostada, a Tokyo Italian Margarita and a Year of the Tiger Bowl

New on the Menu: A daikon tostada, a Tokyo Italian Margarita and a Yea

byBret Thorn, Senior Food Editor

James Beard Foundation names restaurant and chef award nominees

James Beard Foundation names restaurant and chef award nominees

byBret Thorn, Senior Food Editor

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New on the Menu: Squash chawanmushi and a tropical banana sundae

New on the Menu: Squash chawanmushi and a tropical banana sundae

byBret Thorn, Senior Food Editor

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

byBret Thorn, Senior Food Editor

The rising service of wild boar in restaurants doesn’t just draw customers; it also removes pests

The rising service of wild boar in restaurants doesn’t just draw custo

byBret Thorn, Senior Food Editor

Flavor of the Week: The non-dairy alternative, almond milk

Flavor of the Week: The non-dairy alternative, almond milk

New Restaurants

Kindred team opens fast-casual concept Milkbread

Kindred team opens fast-casual concept Milkbread

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New on the Menu: Ibérico Wellington and Bulgogi fries

New on the Menu: Ibérico Wellington and Bulgogi fries

byBret Thorn, Senior Food Editor

New Restaurants

Tour the first distillery in Manhattan since Prohibition: Great Jones Distilling Co.

Tour the first distillery in Manhattan since Prohibition: Great Jon...

byHolly Petre, Assistant Digital Editor

New on the menu: Goat cheese fudge and mushroom scrapple

New on the menu: Goat cheese fudge and mushroom scrapple

byBret Thorn, Senior Food Editor

Understanding your sales rep can make for a better beverage program

Understanding your sales rep can make for a better beverage program

byDavid Flaherty, Marketing director

Best Cocktails in America

The 10 Best Cocktails at independent restaurants across America

The 10 Best Cocktails at independent restaurants across America

Whole vegetables take centerstage at newly reimagined Beatnic

Whole vegetables take centerstage at newly reimagined Beatnic

byJoanna Fantozzi, Senior Editor

New on the Menu: A Haitian salmon burger and a sports bar’s vegetarian sandwich

New on the Menu: A Haitian salmon burger and a sports bar’s vegetarian

byBret Thorn, Senior Food Editor

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New on the Menu: Meatless dishes for winter

New on the Menu: Meatless dishes for winter

byBret Thorn, Senior Food Editor

Blaze Pizza chef Brad Kent to open fast-casual concept Bagel + Slice in Los Angeles

Blaze Pizza chef Brad Kent to open fast-casual concept Bagel + Slice i

byBret Thorn, Senior Food Editor

New on the Menu: Wagyu gyoza and snapper crudo with hibiscus

New on the Menu: Wagyu gyoza and snapper crudo with hibiscus

byBret Thorn, Senior Food Editor

Trends & Predictions for 2022

Trends & Predictions for 2022

New on the Menu: A Thai meatball hero and scallion pancake pizza

New on the Menu: A Thai meatball hero and scallion pancake pizza

byBret Thorn, Senior Food Editor

With smart beverage pairings, chocolate finds new glamor

With smart beverage pairings, chocolate finds new glamor

byBret Thorn, Senior Food Editor

Beverage directors adjust their inventories to pandemic-era drinkers

Beverage directors adjust their inventories to pandemic-era drinkers

byDavid Flaherty, Marketing director

Schnuck Markets serves up modern Asian cuisine via new restaurant partner

Schnuck Markets serves up modern Asian cuisine via new restaurant part

byRussell Redman

At Cadence in New York City, Shenarri Freeman brings a plant-based mindset to an animal-based cuisine

At Cadence in New York City, Shenarri Freeman brings a plant-based min

Flavor of the Week: Boba, the tapioca gems of drinks

Flavor of the Week: Boba, the tapioca gems of drinks

New on the Menu: Burmese tea leaf salad and a Lebanese taco

New on the Menu: Burmese tea leaf salad and a Lebanese taco

byBret Thorn, Senior Food Editor

New Restaurants

How this 23-year-old won funding for his restaurant after a DM to Matthew Kenney

How this 23-year-old won funding for his restaurant after a DM to Matt

byHolly Petre, Assistant Digital Editor

New on the menu: Pan-roasted cauliflower and lobster sushi

New on the menu: Pan-roasted cauliflower and lobster sushi

byBret Thorn, Senior Food Editor

Restaurant Concepts & Chefs

Rising Star: Journeyman Distillery general manager Mike Brown on expanding a hospitality experience for craft spirits, dining and events

Rising Star: Journeyman Distillery general manager Mike Brown on ex...

byLisa Jennings, Executive Editor

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