HIGH-CONCEPT COUPLE: Co-owners Jeri Ryan and Christophe Emè (above) shaped Ortolan's decor so it could embrace both the earthy feel of a herb wall in the bar (below) and the Versailles-like luxury of the main dining room (below). Emè's...
With a growing number of states legalizing same-sex marriage or equivalent domestic unions, human resources departments face the challenge of rewriting personnel policies to adapt to new realities...
DAILY BREAD, PLUS: Gayer-Nicholson has won a following in the Twin Cities with her signature pastries. The timing wasn't the greatest—think January in the Twin Cities—but Michelle Gayer-Nicholson couldn't resist the offer to take over...
Over the years we've featured several Rising Stars who've served only one master and then gone on to great things. In this case, Jeremy Grandon, after graduating from the C.I.A., toiled for five years under the tutelage of Takashi Yagihashi before...
SMOKIN' GROWTH: This barbecue concept is a primary growth vehicle for Darden Restaurants. CHINESE HIP: P.F. Chang's does not look like the Chinese restaurants most of us grew up with. MAKING DOUGH: Panera Bread is a darling of...
DAMAGE CONTROL: Accidents will happen in commercial kitchens, but a string of recent incidents suggests you should take extra care when they do. Being able to quickly distinguish between legitimate and illegitimate food safety claims is a...
Three new books by RESTAURANT HOSPITALITY contributing editor Robert Plotkin can help you boost your beverage business. All are published by Bar-Media, www.barmedia.com...
Tribeca Grill COVERS UP: New York's Montrachet is among the city's high-profile operations participating in Restaurant Week. WIN-WIN: Myriad Restaurant Group's Tracy Nieporent says restaurant week is good for guests and for business. ...