Restaurant Hospitality

2 days ago | restaurant-hospitality.com | Kevin Gray

Tableside service has existed presumably for as long as we’ve had tables. Select restaurants roll out Martini carts and stir drinks to order with customizable garnishes, or slice prime rib straight from a trolley. Others mix up Caesar salads as guests look on, and flambée desserts to “oohs” and “ahhs” and photos. Hibachi and teppanyaki restaurants are an entire concept predicated on immersive tableside cooking.

6 days ago | restaurant-hospitality.com | Bret Thorn

The Pornstar Martini — vodka, passion fruit, and lime with a side of sparkling wine — is just over 20 years old, but it has become something of a classic, so much so that variations are being created, such as the P.S. I Love you at Poka Lola Social Club in Denver. In fact, a lot of classics are in store for you this week.

1 week ago | restaurant-hospitality.com | Ron Ruggless

City Roots Hospitality and restaurateur Guy Vaknin plan Reverie, a vegan dessert and cocktail bar, to open in May in New York City’s Williamsburg. The opening is planned for May 14 in Brooklyn, N.Y., a spokesperson said. City Roots also owns Beyond Sushi, Willow, Coletta, Anixi, Sentir, and Le Basque. The menu is crafted by Makenna Hale, executive pastry chef, and showcases desserts and savory appetizers.

1 week ago | restaurant-hospitality.com | Kevin Gray

Gurami Oniani is a prolific restaurateur. His Guliani Group has opened more than 30 restaurants highlighting the food of the former Soviet republic of Georgia. The concepts range from casual spots to fine-dining destinations across Georgia’s capital, Tbilisi, as well as Moscow. Last month, he opened his first stateside restaurant with the debut of Laliko in New York City’s West Village neighborhood.

1 week ago | restaurant-hospitality.com | Bret Thorn |Patricia Cobe

Hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, had a busy week going to chain restaurants’ promotional events in New York City. Pat had high tea featuring Portillo’s menu items, and Bret went to a preview of the first United States location of Chinese chain Pull-Tab Coffee, whose signature menu item is a sort of reversed iced cappuccino: Coffee foam on top of milk on the rocks.