Korean fried chicken goes glam, and Rocco DiSpirito has star power

May 14, 2024

Plus, Mooyah's from-scratch mentality

New on the menu: Vegan ‘scallops’ and country rib skewers

May 10, 2024

Plus a dumpling-taco mashup, langostino with pork belly, and a cocktail inspired by Siouxsie and the Banshees

High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities

May 07, 2024

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...

Pintxos concept Telefèric expands to the suburbs of Seattle and Los Angeles

May 06, 2024

Marketing director Elizabeth Reviriego shares the Spanish company’s approach

Menu trends at RLC, how St. Louis chef Nick Bognar is elevating sushi, and hot sauces and LTOs in the spotlight

Apr 23, 2024

Menu Talk: Pat and Bret dig into the latest restaurant food and drink trends and news

Al pastor, the taco flavor that has gone mainstream

Apr 22, 2024

Tacos al pastor, or shepherd-style tacos, originated as a variation of Middle Eastern shawarma brought to Mexico by Lebanese immigrants...

Bergamot is expanding beyond Earl Grey tea

Apr 18, 2024

Bergamot is a citrus fruit that grows in southern Italy and resembles a makrut lime, with similar bumps but a completely different flavor profile. It’s known for giving Earl Grey tea its distinctive flavor and aroma, but it’s now being used in a...