Restaurants look to retail to boost business
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Hawking retail goods in restaurants was formerly the sole domain of big chains, but higher-end independent restaurants are also finding that selling retail items that fit with their brand can help bring more money into the business and give customers another reason to visit. (Bloomberg)
Heritage grains help bread rise again
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Consumers are paying more attention than ever to the ingredients in the foods they eat. This interest is helping bread — maligned for years by those who avoid eating carbs — rise again, particularly artisanal loaves made with heritage grains. (Forbes)
Wylie Dufresne takes on doughnuts
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Wylie Dufresne made a name for himself as a chef of molecular gastronomy at his New York City restaurant WD-50. But after closing the restaurant in 2014, he turned his attention to doughnuts, which are sold at his Du’s Donuts shop in Brooklyn, N.Y., at Whole Foods stores in the Big Apple, and at some coffee shops in the city. (Wall Street Journal)
What’s next at Chicago’s Next
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Lauded Chicago restaurant Next has revealed its second menu of 2018, which changes four times this year. Following the first menu of “Classique” French cuisine, the latest installation is “Nouvelle,” inspired by the culinary movement that shook up classic French techniques. (Chicago Tribune)
Le Cirque to debut in Dallas
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The storied New York City restaurant Le Cirque shuttered its original location in 2017, after 43 years in business. The brand has other locations in Las Vegas, Dubai, New Delhi, Mumbai and Bangalore, and will open its latest unit in Dallas, in June. (Food & Wine)