Menu Talk with Pat and Bret

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Menu Talk with Pat and Bret

Menu Talk with Pat and Bret is a collaboration between Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality.

Featured on Menu Talk with Pat and Bret

Chef Alyssa Osinga of The Butcher's Cellar in Waco, Texas

Restaurant Concepts & Chefs

Fresh dates, pawpaws, and the new restaurant Rokusho in Los Angeles Fresh dates, pawpaws, and the new restaurant Rokusho in Los Angeles

Menu Talk: Bret is joined by guest co-host Lisa Jennings and they discuss the latest trends and share an interview with chef Alyssa Osinga of The Butcher’s Cellar in Waco, Texas

byBret Thorn, Lisa Jennings

Sep 10, 2024

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

Sep 3, 2024

Restaurant Concepts & Chefs

US Open chefs, Lebanese wine, and khachapuri variations US Open chefs, Lebanese wine, and khachapuri variations

byBret Thorn, Patricia Cobe

Aug 27, 2024

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

Aug 20, 2024

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

Aug 13, 2024

Bourbon Steak, New York, New York

Restaurant Concepts & Chefs

Thousand-hole pancakes, Alex Stupak’s state of mind, family dining, and fries Thousand-hole pancakes, Alex Stupak’s state of mind, family dining, and fries

byBret Thorn, Patricia Cobe

Aug 6, 2024

41 Min Listen

More from Menu Talk with Pat and Bret

Konro in West Palm Beach, Fla.

Restaurant Concepts & Chefs

Elote corn ribs, revisiting Momofuku and the health risks of restaurant reviewing

Elote corn ribs, revisiting Momofuku and the health risks of restaurant reviewing

byBret Thorn, Patricia Cobe

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

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Fieldtrip, potato cakes, restaurant merchandise, and rice

Fieldtrip, potato cakes, restaurant merchandise, and rice

byBret Thorn, Patricia Cobe

Roast pig, ancient grains and Perkins’ menu mission

Roast pig, ancient grains and Perkins’ menu mission

byBret Thorn, Patricia Cobe

Menu Directions, mushrooms, and Pizza Hut’s new items

Menu Directions, mushrooms, and Pizza Hut’s new items

byPatricia Cobe, Bret Thorn

Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves

Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves

byBret Thorn, Patricia Cobe

Dan Kluger’s newest restaurant, Port pairings, and Cheez-Its

Dan Kluger’s newest restaurant, Port pairings, and Cheez-Its

byBret Thorn, Patricia Cobe

Restaurant Finance

Nuggets, steak and sticker shock

Nuggets, steak and sticker shock

byBret Thorn, Patricia Cobe

Cardamom, caviar, and other trends from the National Restaurant Show

Cardamom, caviar, and other trends from the National Restaurant Show

byBret Thorn, Patricia Cobe

An insiders' look at the 2024 MenuMasters Awards

An insiders' look at the 2024 MenuMasters Awards

byBret Thorn, Patricia Cobe

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

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

byPatricia Cobe, Bret Thorn

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

High-end apartment pop-up dinners, Dan Barber breeds flavor into squas

byBret Thorn, Patricia Cobe

Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food

Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu

byBret Thorn, Patricia Cobe

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

Menu trends at RLC, how St. Louis chef Nick Bognar is elevating sushi,

byBret Thorn, Patricia Cobe

An inside look at the James Beard Awards and creamsicle drinks

An inside look at the James Beard Awards and creamsicle drinks

byPatricia Cobe, Bret Thorn

Goodbye In the Kitchen with Bret Thorn, and hello Menu Talk

Goodbye In the Kitchen with Bret Thorn, and hello Menu Talk

Pepe Moncayo’s food at Cranes in Washington, D.C., reflects the sum of his experience

Pepe Moncayo’s food at Cranes in Washington, D.C., reflects the sum of

byBret Thorn, Patricia Cobe

Restaurant Concepts & Chefs

Alex Curley of Palacios Murphy provides insight into running seasonal restaurants

Alex Curley of Palacios Murphy provides insight into running seasonal

Chef Gayle Pirie of Foreign Cinema in San Francisco strives to create a haven from daily troubles

Chef Gayle Pirie of Foreign Cinema in San Francisco strives to create

Julia Zhu prepares for the opening of the first U.S. location of Grandma’s Home, a Chinese chain featuring the cuisine of Hangzhou

Julia Zhu prepares for the opening of the first U.S. location of Grand

Ameneh Marhaba to debut a brick-and-mortar version of Little Liberia in Detroit

Ameneh Marhaba to debut a brick-and-mortar version of Little Liberia i

Johnny Spero gets ready to reopen Reverie in Washington, D.C.

Johnny Spero gets ready to reopen Reverie in Washington, D.C.

Lane Li shares her journey from Smorgasburg to brick-and-mortar restaurant

Lane Li shares her journey from Smorgasburg to brick-and-mortar restau

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The top 10 episodes of In the Kitchen

The top 10 episodes of In the Kitchen

Carl Sobocinski of Table 301 restaurant group and Michael Minelli of Passerelle Bistro in Greenville, S.C., discuss work-life balance and foodservice culture

Carl Sobocinski of Table 301 restaurant group and Michael Minelli of P

Paramjeet Bombra brings traditional Punjabi cuisine to Midtown Manhattan

Paramjeet Bombra brings traditional Punjabi cuisine to Midtown Manhatt

Sarah Stegner nurtures her community at Prairie Grass Cafe

Sarah Stegner nurtures her community at Prairie Grass Cafe

Restaurateur Billy Dec explores his food roots in new documentary

Restaurateur Billy Dec explores his food roots in new documentary

Richard Sandoval launches mentorship program for up and coming culinarians

Richard Sandoval launches mentorship program for up and coming culinar

Sam Fore showcases her style of Southern food influenced by Sri Lanka at Tuk Tuk Snack Shop in Lexington, Ky.

Sam Fore showcases her style of Southern food influenced by Sri Lanka