The affogato is an exercise in well-executed simplicity: Gelato — usually vanilla or fior di latte — is scooped into a chilled glass and topped with hot espresso...
Carrots, sweet potatoes, fennel and a trendy newcomer—ube—emerge onto chefs’ most adventurous winter menus.
Spanish sparkling wine is affordable enough for diverse uses
Restaurant Hospitality looks at new and innovative food and beverage items trending across the independent restaurant landscape