Smokey Bones has introduced new smoke items, including a smoked prime rib.

The upscale Mexican chain shifts its purchasing strategy to keep pace with the culinary scene

NRN takes a look at restaurants' use of savory fritters with interesting ingredients. This article ran in the Dec. 17, 2012, issue of NRN. Subscribe today. 

Stephen Beaumont talks to experts about trends in alcoholic beverages for 2013. This article ran in the Dec. 17, 2012, issue of NRN. Subscribe today. 

Menu trends analyst Nancy Kruse looks at the increase in crunchable items on menus. This article ran in the Dec. 17, 2012, issue of NRN. Subscribe today. 

Brooklyn, N.Y., chef Justin Warner blends the upscale and ordinary in 'fine diving' menu items. This article ran in the Dec. 17, 2012, issue of NRN. Subscribe today. 

  Restaurant experts worry the high-low pricing strategy might be a poor choice to lift sales in the long term. This article ran in the Dec. 17, 2012, issue of NRN. Subscribe today. 

Treehouse Snack Bar at David Burke Kitchen, New York City

The burger has seen many iterations since its introduction 55 years ago

In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry. This installment is also part of the 2012: Year in Review series from Nation's Restaurant News, which...