Trending this week: Marcus Samuelsson debuts DC restaurant, Organic re

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Chicago-based Yolk scrambles for expansion

Yolk

The breakfast-lunch concept considers East Coast locations.
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USA comes out on top in 30th Bocuse d'Or

Sirha

For the first time ever, the US has won the Bocuse d'Or, a biennial cooking championship in Lyon, France now in its 30th year.
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Organic restaurant to open at Florida Walmart

Grown

The ‘Grown’ concept joins the souped-up Supercenter.
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Kick Apps: 5 tech tools that help operators manage from afar

Thinkstock

Off-site management strategies for your restaurant’s day-to-day.
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Eleven Madison Park owners make foray into fast casual

Make It Nice

Made Nice is scheduled to open next month in New York City.
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Should you deliver?

Heritage Eats

Operators grapple with the decision to put their food on the road.
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For poultry, the sky’s the limit

Sardella

Sometimes poultry doesn’t get the respect it deserves on the menu. But to these creative chefs, the bird is the word.
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Marcus Samuelsson debuts DC restaurant

Robb Scharetg

The 24-hour restaurant in the MGM National Harbor hotel is “a crossroads between north and south.”
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Lamano: Tapas and wine cocktails in the heart of Chelsea

Paul Wagtouicz

Handshake Hospitality expands its Latin focus to Spain.
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How to grow with a delivery-only restaurant concept

Altamarea Group

Altamarea Group’s Pasta On Demand aims to bring the operator’s dishes to more diners.
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