Observers of the national restaurant scene were intrigued when Steve Hanson, founder of the New York City-based restaurant company, B.R. Guest, entered the Chicago market a few years back. After all, Hanson was entering the turf of Lettuce...
TAKE A FLYER: Can a hotel restaurant become hip? The Renaissance Long Beach thinks they’ve found the formula with Tracht’s. Remember when steakhouse operators thought that brightening their interiors and adding a handful of non-meat options to...
MOTHER TONGUE: Need to communicate with your staff? All of them know the common French terms. Publishers Weekly, in an early review of my new book, The Elements of Cooking, criticized it for being Francocentric (it should have been called The...