RH Staff

This year, Restaurant Hospitality's New on the Menu featured plant-based meat substitutes, salmon tartare gougères, a $54 gyro, an oyster pie and more. ...

This year, Restaurant Hospitality revived its Rising Stars program, identifying the industry’s best and brightest talent. These chefs and restaurateurs are folks with a story to tell about culinary innovation...

The Regional Powerhouses are pushing forward with post-pandemic growth

Selected by Restaurant Hospitality editors, these dishes make a good first impression

Selected by Restaurant Hospitality editors, these dishes make a good ending

These operators retooled throughout the pandemic to and are on the path to thriving