December 2014

Restaurants Break Free From the Chain Gang

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.

Talking Menus Are Breaking Barriers

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.

Promise Lands

Just as locally sourced foods entice diners, so do wines crafted from grapes with regional roots.

The Art of Fine Dining

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.

Sweet Memories Define Dessert Trends

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.

The Potent Flavors of Barrel-Aged Beer

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.

Game On for Wellness

When Carolina Ale House assembled its philanthropic mission years ago, the goal of promoting active, healthy lifestyles was near the top of its list.

Food Truck Gets its Ducks in a Row

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.