Menu

The culinary world didn't know about lobster rolls or hot chicken until those regional specialties were embraced by the restaurant mainstream. Will these peculiar favorites be the next local dishes to catch fire?

The Pei Wei kitchen takes menu testing out of its headquarters and into guests’ hands, reducing corporate bias, says Clay Dover, CMO of the P.F. Chang’s offshoot.

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.