Healthy Food in Restaurants


Texas Chef Marcus Paslay is a Food Purist

Chef Marcus Paslay keeps his kitchen real, using whole, raw products to create truly scratch-made dishes.

Peanuts are Now Healthy, According to the FDA

America’s favorite nut has a new descriptor, healthy.

What Exactly is a Superfood?

Flavorful and nutritional, superfoods lead the way for chefs to create healthier menus.
Woods Hill Table

Woods Hill Table Makes Good on the Farm-to-Table Promise

Kristin Canty's Concord, Massachusetts, restaurant takes the popular narrative to new heights. It just took 250 acres of scenic farmland—and plenty of passion—to get it done.

US Foods Centers on Sustainability in Latest Product Line

Across the foodservice lexicon, witnessing a brand “clean up” its menu is becoming commonplace. McDonald’s developed chicken nuggets parents can be proud of.

P.F. Chang's New Menu Offers More Than 40 dishes at 600 Calories or Less

P.F. Chang’s Farm to Wok food philosophy comes to life in its new menu, highlighting scratch kitchens, wholesome, simple ingredients, and the power of the fiery wok.

Firebirds Wood Fired Grill Honored for its Commitment to Fresh Produce

Sometimes the sincerest form of flattery is complete surprise.

The Trend of the Blend: Restaurants Compete in James Beard Blended Burger Project

After a successful debut in 2015, the James Beard Foundation has once again partnered with the Mushroom Council to host the Blended Burger Project, a promotion that encourages c

Green Thumbs in the Kitchen

Sometimes local sourcing comes straight from the chef’s garden.

Parasole to Open Field Day, Fast-Casual Spinoff of Good Earth

Twin Cities-based Parasole Restaurant Holdings will open Field Day, its first fast-casual spinoff of the popular Good Earth brand, in the fall of 2016 at Ridgedale Center (General Growth Properties