Food & Wine magazine on Tuesday named this year’s class of “Best New Chefs,” an award that has helped boost the careers of ...

A new flagship is coming to New York City, with more locations in development in Philadelphia and Washington, D.C.

The rise of the fried chicken sandwich has been well documented, but there are other trends simmering beneath that one, most notably of chicken curry. “We’ve been tracking Indian flavors, especially ...

Hotel and restaurant operator Sage Hospitality Group has taken ownership of Mercantile Dining & Provision, a Denver restaurant and retail shop developed by award-winning chef and restaurateur Alex ...

Eleven years after debuting in New York City’s Financial District, The Dead Rabbit has opened its second location, this time in Austin, Texas. The Irish pub known for properly poured pints, craft ...

Fancypants, the latest concept from Honest to Goodness Hospitality (Redheaded Stranger and Butcher & Bee) opened July 26 in East Nashville. The new restaurant is on a self-described mission to “flip ...

The dust has settled on a mostly challenging second quarter, so now’s a good time for a menu inflation pulse check. After all, it’s that relentless menu inflation that has driven many consumers away ...

Milkshake Concepts has become a prolific presence in the DFW market. Founded in 2015, the Dallas-based hospitality group currently operates eight brands, including Vidorra, The Finch, STIRR, Dirty ...

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed pumpkin ...

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, talk about how tennis ...