“The only way the restaurant owners can help the fisherman is to increase demand,” Brennan said. For now, he is mostly absorbing the increased seafood costs rather than risk raising menu prices. The price of seafood from the Gulf of Mexico has skyrocketed since the underwater gusher began spewing April 20, raising worries about the [...]
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“Sandwiches are such an honest, universally understood food,” says Graham Elliot Bowles, one of a growing number of chefs building on the trend. “There’s just nothing to hide behind.” Chicago Sun-Times
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Diners want more variety in sandwiches, with expectations highest in those aged 18 to 24. According to a new report from foodservice industry consultant Technomic, only about half of consumers polled (52 percent) were satisfied with the variety of sandwiches available at sub shops and delis, while just 42 percent were satisfied with the sandwich [...]
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On Tuesday evening, I had the pleasure of attending the New York Times TimesTalks “The Way We Eat Now” discussion with Traci Des Jardins of Jardiniere, Thomas Keller of The French Laundry, Michael Mina of the Mina Group and Kim Severson, New York Times dining reporter. Moderated by Frank Bruni, staff writer for The New [...]
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Casual fine dining has been one of the most significant trends this century as chefs have stripped away some of the more symbolic aspects of upscale restaurants and infused food with more personality and whimsy. This trend is flourishing in Pittsburgh, where lately restaurant menus have been full of classic American comfort foods of the [...]
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Up in West Harlem at Smoke Jazz & Supper Club (2751 Broadway), chef Patricia Williams jazzes up her sheep’s milk ricotta, fava beans and truffle oil crostini with pitch-black garlic. “It has a wonderful taste and the aroma of mushrooms,” Williams says of the vegetable, which turns black thanks to a fermentation process. The $12 [...]
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Whether it’s someone following a vegan or macrobiotic diet, someone allergic to wheat or nuts, or someone who simply doesn’t like mushrooms or eggs, there’s a new wave of special requests being made that go far beyond leaving the salad dressing on the side. Seattle PI
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“After being in the restaurant business in Dayton for 35 years, all of these indicators taken as a whole tell me that there is growing confidence in our community — and the Dayton restaurant industry is beginning to feel that confidence,” Hulme said. It’s a resurgence being felt nationwide. The National Restaurant Association’s Restaurant Performance [...]
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Food jar brands such as Mason and Weck aren’t just for pickling and preserving anymore. Savvy chefs across the city are using them as easy, economical ways to get food on the table, from potted meats to desserts. “We started using jars as a way to present food a few years back,” said Anne Quatrano, [...]
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Spend any time sweating through a shirt and walking slow and purposeful along Magazine Street toward a Sazerac before dinner, and you’ll hear the cry, in this bar or that one. You’ll hear it on the radio, driving the high-rise bridge over the Industrial Canal, someone spinning funk on WWOZ and talking about New Orleans [...]
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