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

Plus a salted lychee Martini and plantain-crusted seabass

byBret Thorn, Senior Food Editor

Dec 11, 2024

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5 Slides

Overnight oats with berries

Overnight oats, a no-cook breakfast option Overnight oats, a no-cook breakfast option

byRH Staff, Datassential

Dec 11, 2024

6 Slides

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

Dec 10, 2024

NOM logo with Bazaar's airbread

New on the Menu: Squash tortelloni and Guinness stew New on the Menu: Squash tortelloni and Guinness stew

Dec 6, 2024

5 Slides

Patatas Bravas in a blue bowl

Patatas bravas, a Spanish comfort food Patatas bravas, a Spanish comfort food

byNRN staff, Datassential

Dec 4, 2024

6 Slides

Menu Talk podcast logo

The Top 10 Menu Talk episodes of 2024 The Top 10 Menu Talk episodes of 2024

Dec 3, 2024

10 Slides

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

The Ogo Caesar Salad at Joyce Soul & Sea

Chef-inspired Crunchwraps, Cava’s all in on ranch, and a visit to Bluestone Lane

Chef-inspired Crunchwraps, Cava’s all in on ranch, and a visit to Bluestone Lane

byBret Thorn, Patricia Cobe

Lit dinner table with mozzarella dishes, wine glasses, peppers, and bread

Multiconcept Restaurant Groups

Nancy Silverton and Stephen Starr collaborate to open Osteria Mozza in Washington, D.C., this fall

Nancy Silverton and Stephen Starr collaborate to open Osteria Mozza in Washington, D.C., this fall

byBret Thorn, Senior Food Editor

Burrata on pizza

Burrata, a rich and creamy variation of mozzarella

Burrata, a rich and creamy variation of mozzarella

byRH Staff, Datassential

New on the Menu: Crackling pork and titanic shrimp

New on the Menu: Crackling pork and titanic shrimp

byBret Thorn, Senior Food Editor

A whole hog being barbecued at Rodney Scott's Whole Hog BBQ

Whole hog barbecue, CREATE recap and 2 food festivals

Whole hog barbecue, CREATE recap and 2 food festivals

byBret Thorn, Patricia Cobe

A spread of tacos and a margarita from Tacodeli

Restaurant Profiles

Tacodeli celebrates 25 years by bringing back its daily specials menu

Tacodeli celebrates 25 years by bringing back its daily specials menu

Yuzu arranged neatly with a cross-section of one of the fruits

Yuzu, a tart, sweet flavor for beverages and more

Yuzu, a tart, sweet flavor for beverages and more

byDatassential, NRN staff

New on the Menu: Two shrimp dishes and Angelo Sosa’s fluke

New on the Menu: Two shrimp dishes and Angelo Sosa’s fluke

byBret Thorn, Senior Food Editor

Rob Levitt holding a sandwich

Greek food, the Chicken Big Mac, and The Bear

Greek food, the Chicken Big Mac, and The Bear

byBret Thorn, Patricia Cobe

a mug of hibiscus tea

Hibiscus: the colorful flowering plant with health benefits

Hibiscus: the colorful flowering plant with health benefits

byRH Staff, Datassential

New on the Menu: Two salmon dishes and prawn curry

New on the Menu: Two salmon dishes and prawn curry

byBret Thorn, Senior Food Editor

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