This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food and drink.
Bret is settling into his new Brooklyn digs, discovering the vast assortment of pickled and smoked fish available in his new neighborhood. And buckwheat—that’s the grain of choice in the shops that surround his apartment.
Pat was recently a guest at a “Nikkei Twist” dinner in which private chef Will Ono created a five-course Colombian-Japanese menu. Off-duty private chefs, restaurant sous chefs, line cooks and other culinary pros develop the menus and cook at these events. There’s also a sommelier at the dinners to pair wines. It’s a new kind of dining platform that’s becoming a win-win for both chefs and consumers.
We listened to clips from Bret’s podcast with Joe Schaeffer, VP of Culinary for Atlanta-based Electric Hospitality, about Muchacho, the group’s Southern California-inspired taqueria. Schaeffer created six unique fresh salsas using a variety of chilies, some raw, some roasted or simmered, to infuse each with complex flavor.
Dan Kluger's newest restaurant, port pairings and Cheez-Its
Saucy nuggets, steak and sticker shock
Cardamom, caviar and other trends from the National Restaurant Show
An insiders' look at the 2024 MenuMasters Awards
Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality
Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food
Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight
An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks
Pepe Moncayo's food at Cranes in Washington, D.C. reflects the sum of his experience
So long Menu Feed, welcome to Menu Talk
How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy
How culinary inspiration and a positive work culture share equal billing at Freight House
John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero
How well-written recipes can optimize productivity and profitability in the kitchen
How Vino Volo's airport wine bars create a unique oasis for travelers
IHOP hits the accelerator on menu innovation with Chef Arthur Carl at the helm
From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations
How Charleston's Husk restaurant stays relevant in a competitive dining city
How Nekter Juice Bar is breaking away from the pack in a crowded segment
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