There are a lot of things that get under the skin of Legal Sea Foods president and CEO Roger Berkowitz, but one thing that bothers him almost daily is when his restaurant is called a chain.
The idea for talking menus came from practical experience. In 2006, Susan Perry went to dinner at an Olive Garden with her niece who was suffering vision loss from juvenile macular degeneration.
As Chef David Falk likes to say, his goal for dining excellence is BPA.
Just as locally sourced foods entice diners, so do wines crafted from grapes with regional roots.
Cuisine may make the restaurant, but art certainly adds to the ambiance. Operators are commissioning artists, many local, to add a personal touch to their establishments.
Classic is back. When it comes to desserts, chefs are hearkening back to childhood memories, updating desserts of bygone days with modern twists. Forget extravagant, edgy desserts.
It’s a savory offer. City leaders in Evansville, Indiana, will award $250,000 to the restaurateur or developer with the best plan to open a new restaurant in their downtown.
Let’s cut straight to the chase: Pretty much any beer style you can think of has been aged in some sort of barrel by a craft brewery. Bourbon-barrel imperial stouts. Brandy-barrel barley wines.
When Carolina Ale House assembled its philanthropic mission years ago, the goal of promoting active, healthy lifestyles was near the top of its list.
Odd Duck’s roots trace back to its days as one of Austin’s most celebrated food trucks where sales were so robust that a brick-and-mortar reincarnation was sure to follow.