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Hot mustard and chicken nuggets

Hot Mustard, another way to get a hit of heat Hot Mustard, another way to get a hit of heat

Hot mustard has appeared as a McDonald’s sauce, a Doritos flavor, and a condiment that’s growing fast on retail shelves.

byRH Staff, Datassential

Sep 17, 2024

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6 Slides

New on the menu: Street corn arancini and cacio e pepe dumplings New on the menu: Street corn arancini and cacio e pepe dumplings

Sep 13, 2024

5 Slides

non-alcoholic mojitos

Non-alcoholic spirits, an option for those who don’t drink — and those who do Non-alcoholic spirits, an option for those who don’t drink — and those who do

byRH Staff, Datassential

Sep 11, 2024

6 Slides

New on the menu: Upscale pork & beans and corn-lobster pizza New on the menu: Upscale pork & beans and corn-lobster pizza

Sep 6, 2024

5 Slides

Bakers get creative with savory croissants Bakers get creative with savory croissants

Sep 5, 2024

1 Min Read

Two bramble cocktails

The Bramble, a blackberry-gin cocktail The Bramble, a blackberry-gin cocktail

byRH Staff, Datassential

Sep 4, 2024

6 Slides

Jean-Georges Vongerichten’s Tin Building

Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building

Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building

byBret Thorn, Patricia Cobe

Chicken curry has growing appeal on mainstream restaurant menus

Chicken curry has growing appeal on mainstream restaurant menus

Happy Hour at the Swim Up Bar

New on the menu: Two dry-aged burgers and an updated Mai Tai

New on the menu: Two dry-aged burgers and an updated Mai Tai

Boba

Boba: the chewy and bursting balls in cold beverages

Boba: the chewy and bursting balls in cold beverages

Torno Subito dishes

New Restaurants

Massimo Bottura opens his Dubai-based Torno Subito concept in Downtown Miami

Massimo Bottura opens his Dubai-based Torno Subito concept in Downtown Miami

Huckleberry glazed burnt ends

New on the menu: Crab bombolini and burnt ends in huckleberry

New on the menu: Crab bombolini and burnt ends in huckleberry

Paco Moran, head chef of Loreto

Pumpkin spice season, New York’s month-long ‘restaurant week,’ and menu pricing in the Berkshires

Pumpkin spice season, New York’s month-long ‘restaurant week,’ and menu pricing in the Berkshires

byBret Thorn, Patricia Cobe

Mango habanero

Consumer Trends

Mango Habanero, the sweet-hot combination with endless uses

Mango Habanero, the sweet-hot combination with endless uses

byRH Staff, Datassential

New on the menu: Watermelon tataki and a fancy Hangtown Fry

New on the menu: Watermelon tataki and a fancy Hangtown Fry

Chefs could win $22,000 in ArsNova recipe contest

Chefs could win $22,000 in ArsNova recipe contest

The combo of bacon, egg, and cheese gets reinterpreted at restaurants across the country

The combo of bacon, egg, and cheese gets reinterpreted at restaurants across the country

Akhtar Nawab

Kaiseki menus, Detroit-style pizza, and a West African chef’s pop-up

Kaiseki menus, Detroit-style pizza, and a West African chef’s pop-up

byBret Thorn, Patricia Cobe

New Restaurants

Mochiko Mochi Pizza brings a new type of crust to the flatbread space

Mochiko Mochi Pizza brings a new type of crust to the flatbread space

Orange wine

Orange wine, a glimpse into ancient viniculture

Orange wine, a glimpse into ancient viniculture

byRH Staff, Datassential

New on the menu: Two versions of ‘Eggs in Purgatory’

Two versions of ‘Eggs in Purgatory’

New on the menu: PB&J French toast and a corn cocktail

New on the menu: PB&J French toast and a corn cocktail

Potatoes: The gateway food to adventuresome flavors

Potatoes: The gateway food to adventuresome flavors

Pitaya

Pitaya, an eye-catching, healthful fruit

Pitaya, an eye-catching, healthful fruit

byRH Staff, Datassential

Persian tuna tartare

New on the menu: Persian tuna tartare and an Olympics-themed cocktail

New on the menu: Persian tuna tartare and an Olympics-themed cocktail

Consumer Trends

Chamoy, a sweet-sour-spicy condiment

Chamoy, a sweet-sour-spicy condiment

byRH Staff, Datassential

A bartender makes a martini at Aphotic in San Francisco

Food holidays, restaurant weeks, and the magic of good longstanding operators

Food holidays, restaurant weeks, and the magic of good longstanding operators

byBret Thorn, Patricia Cobe

Summer squash

Summer squash, a vegetable for every type of dish

Summer squash, a vegetable for every type of dish

byDatassential, RH Staff

New on the Menu.jpg

New on the menu: Two scallops and two tuna nayehs

New on the menu: Two scallops and two tuna nayehs

Hop water, matcha, and prix-fixe menus

Hop water, matcha, and prix-fixe menus

byBret Thorn, Patricia Cobe

Truffle aïoli: Two trending concepts in one bite

Truffle aïoli: Two trending concepts in one bite

byNRN staff, Datassential

New on the Menu: Stuffed chicken wings and potatoes made by Hell’s Kitchen alumni

New on the Menu: Stuffed chicken wings and potatoes made by Hell’s Kitchen alumni

Bucatini, the hollow pasta that’s great for sauce

Bucatini, the hollow pasta that’s great for sauce

byNRN staff, Datassential

Krak Boba.jpg

Fieldtrip, potato cakes, restaurant merchandise, and rice

Fieldtrip, potato cakes, restaurant merchandise, and rice

byBret Thorn, Patricia Cobe

Calabrian, a fruity, smoky flavor from Southern Italy

Calabrian, a fruity, smoky flavor from Southern Italy

byNRN staff, Datassential

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