Sponsored By

Menu Trends

More Topics

Rob Levitt holding a sandwich

Greek food, the Chicken Big Mac, and The Bear Greek food, the Chicken Big Mac, and The Bear

Menu Talk: Pat and Bret discuss the latest food and drink trends and feature a conversation with Rob Levitt of Publican Quality Meats in Chicago

byBret Thorn, Patricia Cobe

Oct 8, 2024

a mug of hibiscus tea

Hibiscus, the colorful flowering plant with health benefits Hibiscus, the colorful flowering plant with health benefits

byRH Staff, Datassential

Oct 7, 2024

6 Slides

New on the Menu logo with prawn curry to the right

New on the Menu: Two salmon dishes and prawn curry New on the Menu: Two salmon dishes and prawn curry

Oct 4, 2024

5 Slides

The Key Lime Beach at the Bazaar Mar/Bar Centro

At José Andrés’ restaurants, desserts are personal At José Andrés’ restaurants, desserts are personal

Oct 4, 2024

7 Slides

Clarified cocktails put a spin on the classics Clarified cocktails put a spin on the classics

Oct 3, 2024

7 Slides

A paloma cocktail

The Paloma, where tequila and grapefruit meet The Paloma, where tequila and grapefruit meet

byRH Staff, Datassential

Oct 2, 2024

6 Slides

ChatGPT says hello, sauces are everywhere, and so is KPOT

ChatGPT says hello, sauces are everywhere, and so is KPOT

byBret Thorn, Patricia Cobe

The PSL Espresso Martini at Coral Club in Nashville

New on the menu: Two halibuts and a PSL Espresso Martini

New on the menu: Two halibuts and a PSL Espresso Martini

Eggs in purgatory, happy hour bargains and too much spice

Eggs in purgatory, happy hour bargains and too much spice

Seven non-traditional uses of corn

Seven non-traditional uses of corn

pizza with vegan feta cheese

Vegan Cheese, an alternative for vegans, the lactose-intolerant, and the plant-based-curious

Vegan Cheese, an alternative for vegans, the lactose-intolerant, and the plant-based-curious

byRH Staff, Datassential

New on the Menu: Four seafood dishes and a pisco cocktail

New on the Menu: Four seafood dishes and a pisco cocktail

Zingerman's sandwich

A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse

A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse

byBret Thorn, Patricia Cobe

Hot mustard and chicken nuggets

Hot Mustard, another way to get a hit of heat

Hot Mustard, another way to get a hit of heat

byRH Staff, Datassential

New on the menu: Street corn arancini and cacio e pepe dumplings

New on the menu: Street corn arancini and cacio e pepe dumplings

non-alcoholic mojitos

Non-alcoholic spirits, an option for those who don’t drink — and those who do

Non-alcoholic spirits, an option for those who don’t drink — and those who do

byRH Staff, Datassential

New on the menu: Upscale pork & beans and corn-lobster pizza

New on the menu: Upscale pork & beans and corn-lobster pizza

Bakers get creative with savory croissants

Bakers get creative with savory croissants

Two bramble cocktails

The Bramble, a blackberry-gin cocktail

The Bramble, a blackberry-gin cocktail

byRH Staff, Datassential

Jean-Georges Vongerichten’s Tin Building

Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building

Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building

byBret Thorn, Patricia Cobe

Chicken curry has growing appeal on mainstream restaurant menus

Chicken curry has growing appeal on mainstream restaurant menus

Happy Hour at the Swim Up Bar

New on the menu: Two dry-aged burgers and an updated Mai Tai

New on the menu: Two dry-aged burgers and an updated Mai Tai

Boba

Boba: the chewy and bursting balls in cold beverages

Boba: the chewy and bursting balls in cold beverages

Torno Subito dishes

New Restaurants

Massimo Bottura opens his Dubai-based Torno Subito concept in Downtown Miami

Massimo Bottura opens his Dubai-based Torno Subito concept in Downtown Miami

Huckleberry glazed burnt ends

New on the menu: Crab bombolini and burnt ends in huckleberry

New on the menu: Crab bombolini and burnt ends in huckleberry

Paco Moran, head chef of Loreto

Pumpkin spice season, New York’s month-long ‘restaurant week,’ and menu pricing in the Berkshires

Pumpkin spice season, New York’s month-long ‘restaurant week,’ and menu pricing in the Berkshires

byBret Thorn, Patricia Cobe

Mango habanero

Consumer Trends

Mango Habanero, the sweet-hot combination with endless uses

Mango Habanero, the sweet-hot combination with endless uses

byRH Staff, Datassential

New on the menu: Watermelon tataki and a fancy Hangtown Fry

New on the menu: Watermelon tataki and a fancy Hangtown Fry

Chefs could win $22,000 in ArsNova recipe contest

Chefs could win $22,000 in ArsNova recipe contest

The combo of bacon, egg, and cheese gets reinterpreted at restaurants across the country

The combo of bacon, egg, and cheese gets reinterpreted at restaurants across the country

Akhtar Nawab

Kaiseki menus, Detroit-style pizza, and a West African chef’s pop-up

Kaiseki menus, Detroit-style pizza, and a West African chef’s pop-up

byBret Thorn, Patricia Cobe

New Restaurants

Mochiko Mochi Pizza brings a new type of crust to the flatbread space

Mochiko Mochi Pizza brings a new type of crust to the flatbread space

Orange wine

Orange wine, a glimpse into ancient viniculture

Orange wine, a glimpse into ancient viniculture

byRH Staff, Datassential

New on the menu: Two versions of ‘Eggs in Purgatory’

Two versions of ‘Eggs in Purgatory’

New on the menu: PB&J French toast and a corn cocktail

New on the menu: PB&J French toast and a corn cocktail

Subscribe to Our Newsletters

Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.