SIZZLIN': Ray Tang of San Francisco's Mariposa (above) and Culinary Olympic Gold Medal winner Todd Downs (below) prepared pork specialties during a gala dinner sponsored by the National Pork Board. ATTENDEES AT RESTAURANT HOSPITALITY'S...
DOUBLE SHOT: L'Atelier (far top) is a casual operation. JoÎl Robuchon at the Mansion (center and bottom) offers the grand French dining experience. Honored as France's "Chef of the Century" and someone for whom earning and holding three...
Brian Wansink Two restaurant labs at Cornell University have revealed some telling information about what, why and how much people eat. Cornell Professor Brian Wansink shared how, through interviews with guests and hidden cameras at the two...
THE WINNER IS: Multiconcept operator Cameron Mitchell (left) accepts the Richard Melman Concepts of Tomorrow Award from the legendary Rich Melman. When we asked Rich Melman five years ago to lend his name to our Concepts of Tomorrow Award...
SMALL SURPRISES: Small plates and unexpected tastes are a winning combination for Zengo . FEEL THE HEAT: The sexy decor at Chicago's Vermilion matches the spicy Indian-Latin fare. PACIFIC RIM: Beacon dishes up California-influenced...
PERFECT: With the right slicer, you'll get a uniform cut every time. PROCESS VEGGIES: A good food processor can be one of your best kitchen labor-saving devices. Any way you slice it, the right cutting, slicing and dicing equipment is a...
SMOKIN': Jasper's recreates backyard cooking in a comfortable setting. TRANSITION: Partners Michael and Liz Symon (below) think Lolita better suits the gentrified setting where Lola was a pioneer. Lola is expected to lend some cachet to its...
DOUBLE TEAMING: Choices like air fries and wraps bring customers in, but sales on the retail side are the big profit items at KnowFat! METHODICAL: Top guns Spitz, Jacobus and Nadaff have tinkered with KnowFat! to make it a viable...
