This past month, for example, the Cleveland store's café presented hearty Golden Mushroom Soup from the Gourmet Cookbook, Crab-Stuffed Portabellos from Rachael Ray's Cooking Around the Clock and Provencal Salmon served with tomato-basil sauce and mixed greens from Wolfgang Puck Makes It Easy. The cafes don't exist simply to demo recipes or sell cookbooks, however. They impart a certain homey comfort to the sprawling (the first store was 6,000 square feet) Joseph-Beth stores. They're also a ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.