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Yara Herrera, chef and partner at Hellbender in the Queens, N.Y., neighborhood of Ridgewood

Trends in coffee and ranch dressing, plus Wingstop’s multicultural new sauce Trends in coffee and ranch dressing, plus Wingstop’s multicultural new sauce

Menu Talk: Pat and Bret share the latest food & beverage news, plus an interview with chef Yara Herrera of Hellbender in New York City

byBret Thorn, Patricia Cobe

Jan 14, 2025

New on the menu: Two desserts and a banana slug New on the menu: Two desserts and a banana slug

Jan 10, 2025

5 Slides

R House Smoky Mango Margarita

Mocktails go premium, and customers are willing to pay Mocktails go premium, and customers are willing to pay

Jan 8, 2025

1 Min Read

A lime mint mocktail

2025 menu predictions and dry January news 2025 menu predictions and dry January news

byPatricia Cobe, Bret Thorn

Jan 7, 2025

Ramps on a cutting board

Ramps, a special springtime treat Ramps, a special springtime treat

byNRN staff, Datassential

Jan 7, 2025

6 Slides

New on the Menu: Jamón Ibérico grilled cheese and blue crab cacio e pepe New on the Menu: Jamón Ibérico grilled cheese and blue crab cacio e pepe

Jan 3, 2025

5 Slides

14 food & beverage trends to look back on from 2024

14 food & beverage trends to look back on from 2024

byBret Thorn, Senior Food Editor

32 remarkable menu items from 2024

32 remarkable menu items from 2024

byBret Thorn, Senior Food Editor

New on the Menu: Two dishes with bone marrow and a chicken pot pie

New on the Menu: Two dishes with bone marrow and a chicken pot pie

byBret Thorn, Senior Food Editor

Chef Brad Wise

Los Angeles dine-around, Taco Bell nuggets, and oak-fired steak

Los Angeles dine-around, Taco Bell nuggets, and oak-fired steak

byPatricia Cobe, Bret Thorn

Stripsteak, Las Vegas and Honolulu: Char Siu Pork Tomahawk: Scallions, sesame seeds, pickled Fresno chiles, and cilantro

Char Siu, a sweet and savory pork dish

Char Siu, a sweet and savory pork dish

byNRN staff, Datassential

New on the menu: Two caviar dishes and a pork head tartlet

New on the menu: Two caviar dishes and a pork head tartlet

byBret Thorn, Senior Food Editor

Overnight oats with berries

Overnight oats, a no-cook breakfast option

Overnight oats, a no-cook breakfast option

byRH Staff, Datassential

Daniel Garwood of Acru

The Restaurant Hospitality holiday party, Yelpers’ favorite restaurant, and a brasserie at Grand Central

The Restaurant Hospitality holiday party, Yelpers’ favorite restaurant, and a brasserie at Grand Central

byBret Thorn, Patricia Cobe

New on the Menu: Squash tortelloni and Guinness stew

New on the Menu: Squash tortelloni and Guinness stew

byBret Thorn, Senior Food Editor

Patatas Bravas in a blue bowl

Patatas bravas, a Spanish comfort food

Patatas bravas, a Spanish comfort food

byNRN staff, Datassential

The Top 10 Menu Talk episodes of 2024

The Top 10 Menu Talk episodes of 2024

Momo crawl, Black Friday in Chinatown, and dinner at Baar Baar

Momo crawl, Black Friday in Chinatown, and dinner at Baar Baar

byBret Thorn, Patricia Cobe

Dosa at Shor Bazaar

Gluten-free, high-protein dosas are growing in popularity on restaurant menus

Gluten-free, high-protein dosas are growing in popularity on restaurant menus

byBret Thorn, Senior Food Editor

Sesame balls at Unit Su Vege, Philadelphia

Sesame balls, a trending Chinese snack

Sesame balls, a trending Chinese snack

byNRN staff, Datassential

New on the menu: Artichoke carpaccio and PB&J jello

New on the menu: Artichoke carpaccio and PB&J jello

byBret Thorn, Senior Food Editor

Selection from Good Hot Fish

Af&co and Carbonate to make annual trend predictions this week

Af&co and Carbonate to make annual trend predictions this week

byBret Thorn, Senior Food Editor

Cocktail-inspired scents, Scotch eggs, and Fado dinner

Cocktail-inspired scents, Scotch eggs, and Fado dinner

byBret Thorn, Patricia Cobe

Furikake Blackened Island Ahi bowl

Furikake, a Japanese seasoning blend

Furikake, a Japanese seasoning blend

byNRN staff, Datassential

New on the menu: Moroccan hot chicken and a crab tamale

New on the menu: Moroccan hot chicken and a crab tamale

byBret Thorn, Senior Food Editor

Worlds of Flavor, pastrami with horseradish, and Cambodian food

Worlds of Flavor, pastrami with horseradish, and Cambodian food

byPatricia Cobe, Bret Thorn

Mezcal, the smoky, handcrafted spirit

Mezcal, the smoky, handcrafted spirit

byNRN staff, Datassential

New on the Menu: Two puff pastries and two caramels, one savory and one sweet

New on the Menu: Two puff pastries and two caramels, one savory and one sweet

byBret Thorn, Senior Food Editor

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

A yogurt bowl with Spirulina

Spirulina, a vibrantly colored, nutrient-dense algae

Spirulina, a vibrantly colored, nutrient-dense algae

byNRN staff, Datassential

Hands holding cocktails over food

The Bottomless Boom: Restaurants draw crowds with unlimited food and drink specials

The Bottomless Boom: Restaurants draw crowds with unlimited food and drink specials

byLinnea Covington

Spicy hamachi crudo with chimichurri

New on the Menu: Taiwanese beef soup and a French-Japanese lobster omelet

New on the Menu: Taiwanese beef soup and a French-Japanese lobster omelet

byBret Thorn, Senior Food Editor

A cocktail with demerara sugar

Demerara, a rich, minimally refined sugar

Demerara, a rich, minimally refined sugar

byRH Staff, Datassential

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

New on the menu: Two seafood stews and fried milk shark

New on the menu: Two seafood stews and fried milk shark

byBret Thorn, Senior Food Editor

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