Sponsored By

Food Trends

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

Squid, octopus, scallops, and tuna are featured in innovative preparations

Sep 20, 2024

|

5 Slides

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

Sep 17, 2024

6 Slides

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

Sep 6, 2024

5 Slides

Bakers get creative with savory croissants Bakers get creative with savory croissants

Sep 5, 2024

3 Min Read

Chicken curry has growing appeal on mainstream restaurant menus Chicken curry has growing appeal on mainstream restaurant menus

Sep 3, 2024

7 Min Read

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

Aug 30, 2024

5 Slides

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

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

Potatoes: The gateway food to adventuresome flavors

Potatoes: The gateway food to adventuresome flavors

Pitaya

Pitaya, an eye-catching, healthful fruit

Pitaya, an eye-catching, healthful fruit

byRH Staff, Datassential

Persian tuna tartare

New on the menu: Persian tuna tartare and an Olympics-themed cocktail

New on the menu: Persian tuna tartare and an Olympics-themed cocktail

Consumer Trends

Chamoy, a sweet-sour-spicy condiment

Chamoy, a sweet-sour-spicy condiment

byRH Staff, Datassential

A bartender makes a martini at Aphotic in San Francisco

Food holidays, restaurant weeks, and the magic of good longstanding operators

Food holidays, restaurant weeks, and the magic of good longstanding operators

byBret Thorn, Patricia Cobe

Summer squash

Summer squash, a vegetable for every type of dish

Summer squash, a vegetable for every type of dish

byDatassential, RH Staff

New on the Menu.jpg

New on the menu: Two scallops and two tuna nayehs

New on the menu: Two scallops and two tuna nayehs

Hop water, matcha, and prix-fixe menus

Hop water, matcha, and prix-fixe menus

byBret Thorn, Patricia Cobe

Truffle aïoli: Two trending concepts in one bite

Truffle aïoli: Two trending concepts in one bite

byNRN staff, Datassential

New on the Menu: Stuffed chicken wings and potatoes made by Hell’s Kitchen alumni

New on the Menu: Stuffed chicken wings and potatoes made by Hell’s Kitchen alumni

Bucatini, the hollow pasta that’s great for sauce

Bucatini, the hollow pasta that’s great for sauce

byNRN staff, Datassential

Krak Boba.jpg

Fieldtrip, potato cakes, restaurant merchandise, and rice

Fieldtrip, potato cakes, restaurant merchandise, and rice

byBret Thorn, Patricia Cobe

Calabrian, a fruity, smoky flavor from Southern Italy

Calabrian, a fruity, smoky flavor from Southern Italy

byNRN staff, Datassential

nom-short-rib .jpg

New on the menu: Short rib bo ssam and the latest from Harold Dieterle and Lawrence Weeks

New on the menu: Short rib bo ssam and the latest from Harold Dieterle and Lawrence Weeks

Vodka sauce, a popular Italian sauce ideal for social media

Vodka sauce, a popular Italian sauce ideal for social media

byNRN staff, Datassential

Roast pig, ancient grains and Perkins’ menu mission

Roast pig, ancient grains and Perkins’ menu mission

byBret Thorn, Patricia Cobe

Lamb appeals to slightly adventurous, affluent restaurant diners

Lamb appeals to slightly adventurous, affluent restaurant diners

New on the Menu equinox soft shell crab.jpg

New on the Menu: Mediterranean soft-shell crab and a clarified Long Island Iced Tea

New on the Menu: Mediterranean soft-shell crab and a clarified Long Island Iced Tea

The classic combination: Salt and vinegar

The classic combination: Salt and vinegar

byNRN staff, Datassential

Subscribe to Our Newsletters

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