Ford’s Garage is a 1920s gas station-themed burger and craft beer restaurant with a unique vibe.
Chef Jessica Tomlinson landed at the 24-location, full-service concept after working in fine dining, baking and pastry, a farm-to-table restaurant and at Bloomin’ Brands.
In a nostalgic setting filled with vintage vehicles, gas pumps and even a Model T car suspended above the bar, she offers a wide range of classic and creative comfort foods. House-made sauces and condiments, a Burger Hall of Fame and an inventive mac-and-cheese bar differentiate the restaurant.
Tomlinson describes how she focuses on menu optimization and efficiency along with innovation, how she bridges the gap between culinary and the bar, how Ford's Garage's interactive experience and menu draws guests of all ages, and what's next for the brand.
How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore
How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe
At Planta, Steven Salm harnesses the power of plants
How Adenah Bayoh is positioning Cornbread Farm to Soul for fast-casual expansion
How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant
How Panda Express’ Jimmy Wang spreads Chinese culture through food
How STATE Grill & Bar’s menu honors its location in the Empire State Building
How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company in new directions
How Sonic’s Mackenzie Gibson integrates culinary and marketing to drive innovation
How Amy Alarcon gave Popeyes the edge in the chicken sandwich wars
How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu
How Rick Petralia is pushing the envelope on flavor at Freddy’s
How Arthur & Sons is the culmination of Joe Isidori’s family legacy and culinary journey
How climate change is impacting your menu
How Cristina Suarez evolved from ‘bargirl’ to corporate beverage director of Kush Hospitality Group
How cold coffee is heating up the menu at Caribou
How 2 cousins from Maine turned the rest of the country on to lobster rolls
How Marc Forgione continues to grow his culinary legacy and restaurant cred
How Sam Polk is making healthy meals accessible and affordable in food deserts across the U.S.
How Steve Sturm puts the wood-fired grill front and center
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Christopher Kimball’s Milk Street Radio
Walk-In Talk Podcast
Gulliver’s Travels
Great Expectations
The Recipe with Kenji and Deb
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters