2015 Best Cocktails in America: Parakeet Nordine

Nov 09, 2015

Not only has America’s love for cocktails grown tremendously in recent years, so has the skill of those who prepare them. Restaurant Hospitality’s editorial staff selected 16 top cocktails prepared by mixologists around the country...

2015 Best Cocktails in America: Root Chakra

Nov 09, 2015

Not only has America’s love for cocktails grown tremendously in recent years, so has the skill of those who prepare them. Restaurant Hospitality’s editorial staff selected 16 top cocktails prepared by mixologists around the country...

12 menu trends gaining momentum for 2016

Nov 06, 2015

Next year, restaurants will need to flex their creative muscles more than ever to satisfy many audiences. That's the conclusion offered by hospitality consulting firm Andrew Freeman & Co. in its annual entertaining roundup of predictions...

Smoked Shorty Pizza

Nov 04, 2015

Photo: California Table Grape CommissionFrom: Mohawk Bend Restaurant, Los Angeles. Yield: 5 pizzas. Braised Short Rib: 2½ lb. meaty bone-in beef short ribs, silver skin trimmed to taste, coarse salt and freshly ground black pepper 1 Tbsp. v...

The Ultimate Mac and Cheese

Nov 04, 2015

From: Chefs de cuisine Jeff Finan and Jason Richardson, The Green Well, Grand Rapids, MI. Yield: 1 serving...

Consumers consider distance top indicator of 'local' food

Nov 03, 2015

• See more Food Trends

O Ya's 24-course tasting menu in 2 minutes

Oct 28, 2015

O Ya, a Japanese-inspired restaurant in New York City, offers a 24-course omakase (aka tasting) menu, The Wall Street Journal reports.

A look inside The Ritz Prime Seafood's menu

Oct 28, 2015

Aside from a few steaks, American wagyu short ribs and Jidori chicken, the menu focuses almost entirely on seafood, with a raw bar, sushi and crudo, along with dishes like cioppino; whole branzino; grilled lobster with burgundy truffles and...

11 trends that will impact restaurants in 2016

Oct 28, 2015

Expect evolving approaches to employee compensation and meal delivery to be major disruptive forces next year. • See more Trends