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, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.
When you're all the way at the top, you have a much harder fall. Chipotle, a brand known to be the face of fast casual, the poster child setting the tone for fresh ingredients at the ultimate convenience, hit the rocks in late 2015 with two words: E.coli. Since then, Chipotle has had a rough road to recovery.
It doesn’t matter which region you’re in — the warm summer weather provides restaurateurs the opportunity to develop seasonal flavors, all while providing them the ability to fill their seats (and patios) to drive new revenue channels.
Design matters and — like the septic system — doesn’t get much attention until it stinks. Some looks work and others very clearly lack objective. Trends in restaurant design are as quirky as dining choices, but assuredly share appeal for target audiences.
As guests arrive more knowledgeable about produce, the importance of plant-based foods, and a hunger for something especially delicious, kitchens are finding that there is more to sourcing than simply finding the lowest bidder.
New York City is home to some of the best (and most famous) restaurants around, including Katz's Delicatessen and Lombardi’s to name a few. And this season the dining scene is about to heat up even more. Between new pizza joints and fried chicken spots, New York City has plenty to watch out for in the coming months.
Finding a bartender might not be hard, but nabbing a quality one might. A good bartender is more than just someone mixing up pretty drinks behind the bar. He needs a personality, work ethic, and a way with his guests.