For some, 2004 was a rough year. In February, Janet Jackson had a horrific wardrobe malfunction, while in June, Triple Crown hopeful Smarty Jones choked at the Belmont. In late summer, Hurricanes Charley, Frances and Ivan came through Florida like...
LONG DISTANCE: Shiok Far Eastern Cuisine reaches out to the world with a blog offering commentary from Chef Madhu Menon, as well as an online tour of the restaurant. BUZZ MACHINE: The unofficial Starbucks Gossip (http:/...
TOAST OF THE TOWN: Desaulniers put Williamsburg on the dining map. When The Trellis opened its doors in 1980, Williamsburg, VA was a culinary backwater: While chefs in more progressive markets were experimenting with regional cooking and...
COMFORTABLE LOCATION: Eclectic art and curved leather booths are signature elements for Red Star Taverns; lifestyle centers are the preferred real estate. FAMILIAR FOODS: Seafood, steaks and chops, chicken and familiar comfort foods...
1. Join a co-op When it comes to marketing muscle, size counts. Ten restaurants in the Boise area found that out when they joined Idaho's Local Flavor, a cooperative marketing campaign set up by Sysco Food Services. The campaign allows the...
Havana Club NOW, RICKY: Babalu Grill teams a mean mojito with Nuevo Latino delicacies. Blue Sea Grill MUCHO GUSTO: Babalu Grill's colorful signage and festive music beckon passersby on Baltimore's restaurant row. Havana Club ...
THAT SMELL: Freshly baked breads and pastries are irresistibly seductive. HANDS ON: As important as your big baking equipment is, don't forget that baker pads and mitts are just as vital. Freshly baked breads and pastries will not only...
SIMPLY STYLISH: At Mariposa, Neiman Marcus Fashion Island, Newport Beach, California, custom-designed white damask napkins woven with a butterfly logo make their subtle statement. LOKING JUST WHITE: Tablesetting at Market Cafe, Loews...
How did you hook up with Restaurant Associates? As a teen, I worked at my brother's restaurant on Long Island, and then went on to school to learn hotel-restaurant management. After I got out, which was in the late '60s, the place to go for the...
