The Main Dish: Challenging Conventional Cocktails, Food Waste Bans, and Other Highlights From This Week

In the age of information overload, refinement is key. That was the thought behind The Main Dish -- a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, The Main Dish will serve a fresh batch of handpicked pieces every Sunday from our Editor of the most appetizing lists & literature that you may have missed.

  • Chef Ilan Hall refines his culinary voice with 'Esh' [VIDEO]
    Foodable video correspondent Agnes Chung takes us into Chef Ilan Hall's new concept in Williamsburg, Esh, a recent transition from his first New American restaurant, The Gorbals.
  • 8 ways to increase restaurant sales during the work week
    According to recent data from Thanx, a company that specializes in loyalty, 48 percent of U.S. adults make a restaurant purchase only on the weekend. For operators, this both poses a challenge and leaves a lot of room for opportunity during the traditional Monday thru Friday work week. So, we consulted with a handful of industry experts in our network. Here are some of their best answers.
  • Blackbrick: Modern Chinese food with a playful spin [VIDEO]
    Chef Richard Hales has certainly made a name for himself. He's at the helm of Miami-based Sakaya Kitchen as well as Midtown Chinese, also known as Blackbrick, a Foodable Top 25 restaurant that was named one of Bon Appetit's "America's Best New Restaurants" in 2014.
  • How to better connect with the female consumer
    Women are the most powerful consumers on the planet and their spending impact on the global economy is growing exponentially every year. Here are some insights and ideas to attract more female patrons.
  • According to locals, these are the top restaurants in 8 U.S. food cities
    From Vegas to Boston, we've tracked and analyzed the data through the past month to determine which top 25 restaurants local consumers are raving about (and engaging with) most on social. Unlike most “best of” lists, our editors have no say in the rankings.
  • BarChef challenges conventional cocktails, creates a new drinking experience [VIDEO]
    BarChef, unlike many of the concepts we've visited on "Across the Bar" thus far, is not set at a bar, but rather more of a chef's table. His team is not made up of bartenders, so to speak, but of chefs.
  • Food waste bans: Are you prepared?
    Laws that regulate food waste disposal seem to be popping up with more frequency. From California to Connecticut and several places in between, a number of states and cities have implemented mandates on how restaurants can and can't dispose leftover or wasted food.
  • Q&A with Kevin Pang, co-director of James Beard nominated film "For Grace"
    "For Grace," a James Beard nominated documentary that's set to screen at this year's first Foodable Film Festival, tells the narrative of Chef Chris Duffy and his three-Michelin-starred Chicago restaurant, Grace.
  • Design tips for a more efficient kitchen
    FCSI member Pamela Eaton, also regional manager at Cini-Little International, provides tips for operators of all sizes — from a full-service operation to a coffee shop — on how to make the most of your kitchen space for productivity and speed of service.
  • Chef chime in on: the organic movement
    The culinary world is constantly in flux, with new developments and innovations appearing every day. In this series, we offer chefs the opportunity to share their own unique insights into a culinary trend currently making headlines.