Chef Paul Kahan can sum up the inspiration for his latest restaurant in Chicago, The Publican, in very few words. Three, to be exact: Oysters, pork and beer. “The idea stems from three things I love,” he says. “We took that holy...
Pastry chef Ann Kirk offers incentives to customers who bring back the jeweled jam jars she uses for panna cotta and pudding at the Deli at Little Dom’s restaurant in Los Angeles, but guests like them so much they tend to keep them, passing on the...
Before Chris Posner dropped off the keys to his recently shuttered restaurant, he put on a hat and sunglasses. He didn’t want to be recognized as he went to the building that housed his former business, Hannah and Mason’s restaurant in Cranbury, N...
IRVINE Calif. Taco Bell, prompted by the success last year of its spicier Volcano Taco, said Monday it was extending the menu with the addition of a “blazing” burrito. The new Volcano Menu includes the taco, with its signature red tortilla...
ST. LOUIS The Six Dollar Thickburger is back by popular demand at Hardee’s, CKE Restaurant Inc. officials said Monday. First introduced in 2002, the Six Dollar Burger line includes a half-pound, charbroiled Black Angus beef...
It’s a joke made by many wine drinkers at some point or another: A drop of red is accidentally poured into a glass of white, or the switch from Shiraz to Sauvignon Blanc made too hastily and without a rinse, and someone lightheartedly dubs the...
LEXINGTON Ky. Fazoli’s, a 260-unit quick-service Italian chain, said Friday it has launched systemwide a line of premium pastas, salads and desserts, as part of an effort it started in February to upgrade its offerings. In test markets, the...
Tropical foods can brighten a menu with color and flavor, but they can also fit in with a sustainable ethos. Even though flavors like island curries, exotic fruit drinks and hot peppers come from faraway islands, chefs can use those concepts with...
