Shawn and Holly McClain share operational strategies for their Detroit and Las Vegas restaurants

Jul 14, 2023

The couple operates Highlands and Olin in Michigan and Libertine Social and Balla Italian Soul in Nevada

Ruby Slipper Restaurant Group promotes Elizabeth McGee to CEO

Jul 12, 2023

The New Orleans-based restaurant group promoted McGee from chief operating officer to chief executive officer in less than a year

Chef JJ Johnson is expanding his fast-casual restaurant

Jul 11, 2023

Johnson is opening a third location of FieldTrip – the Harlem, New York-based rice bowl concept, and thinks it could have 100+ locations in the future

New on the Menu: Hickory glazed eel and a Haitian-influenced meat lovers pizza

Jul 07, 2023

Plus Portuguese grilled prawns, re-imagined lemon curd tarte and a coffee cocktail

Cell-cultivated chicken was served for the first time in a restaurant this weekend

Jul 05, 2023

Upside Foods partnered with chef Dominique Crenn to serve cultivated chicken at Bar Crenn — the first time Crenn had meat on the menu since 2018

Caviar becomes a more affordable luxury on restaurant menus

Jun 27, 2023

Creative applications and a wider variety of sources makes costs more manageable and the ingredient more accessible.

Chef Preston Clark on his lifelong passion

Jun 27, 2023

Chef Preston Clark is the Executive Chef of Lure Fishbar, a part of the Mercer Street Hospitality. Chef Clark presides over Lure’s 3 locations including Soho, NYC, Miami, and the recently opened Chicago location. ...

Fares Kargar expands his restaurant presence in Atlanta

Jun 27, 2023

The chef and owner of Delbar now has two locations, with two more restaurants on the way