At Branch Line, guests can peer into the open kitchen and watch whole chickens turn on a spit, the flames kicking up.
Hurricane Matthew has taken a tragic toll in North Carolina, the state we call home, and as I write this column our friends at Chef and the Farmer are watching the Neuse River rise just blocks from
Part of what excites Nora Pouillon about the future is the uncertainty.
When Monetta White and her husband, Chef David Lawrence, opened their modern Southern restaurant 1300 on Fillmore in San Francisco in 2007, their initial plan quickly expanded to something greater.
A study by Berkeley economists showed that a half-star improvement on a restaurant’s rating makes it 30-49 percent more likely that a restaurant will sell out its evening seats.
A million-dollar mistake with a happy new beginning, that’s the story Scott Wise, president and CEO of Pots & Pans Production, which owns four restaurant concepts including Scotty’s Brewhouse,
Not all consumers will be roasting a turkey at home this Thanksgiving, and restaurants can capitalize on those who desire to dine out or pick up takeaway meals or items.
As restaurants ramp up their social media programs, operators typically consider the most popular platforms—Facebook, YouTube, Twitter, and Pinterest—to connect with consumers.
At its core, brunch is a casual weekend meal, which is why sommeliers and beverage directors strive to remove any perceived fussiness from the wines poured alongside egg dishes, burgers, and raw-ba
If history is any indication, this Thanksgiving could be a banner year for restaurants around the country.