Food
Food trends and recipes to keep menus fresh
Food
Salad days
With a change in ownership in 2010, Daphne’s Greek Café became Daphne’s California Greek, a fresh, healthy Mediterranean-Californian concept.
Food
Cut costs with new cuts
If you’re balking at the wholesale price of 12-ounce center-cut steaks and extra-thick loin chops—and your customers are too—it’s time to rethink the protein portion of your menu. Meat is going to remain high through 2013, according to top economic indicators. “Wholesale prices are the same or up to 5 percent higher for beef and pork than last year,” says Bill Hahn, economist with the Economic Research Service of the U.S. Department of Agriculture.
A restaurant that shakes up the flavor spectrum with Crisp Braised Pork Shank with Stone Fruit Kimchee and Buttermilk Dressing is not about to bore you with one-dimensional desserts. After celebrity chef and co-owner Stephanie Izard’s inventive small plates are cleared at this Chicago dining destination, pastry chef Matthew Rice takes the baton and sends out desserts with multiple surprises in every bite.