Restaurant Hospitality

Independent restaurant owners represent a significant portion of the $800 billion foodservice sector in the U.S. This group includes small family-run eateries, new and innovative concepts looking to expand, and large companies with multiple successful restaurant brands. With a legacy spanning almost a century, Restaurant Hospitality is committed to supporting these independent operators by providing them with valuable insights and inspiration to enhance their business operations.

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Starr Restaurants to open Parisian bistro Pastis in Nashville

3 days ago | restaurant-hospitality.com | Ron Ruggless

A summer opening is expected for the New York City-based brasserie, founded by Keith McNallyThe Starr Restaurant Group will expand Pastis, its New York City-based brasserie, to Nashville, Tenn., this summer, the company announced this week. Pastis was founded by Keith McNally, who is behind Balthazar, Minetta Tavern, Morandi, and more. The 2,774-square-foot interior will seat 170 in the main dining room, and a grand bar will seat 18.
New York City butcher shop Lobel’s opens Midtown sandwich restaurant

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

Lobel’s Original is serving its classic steak sandwich and other options, including a full bar, at Rockefeller CenterLobel’s of New York, a generations-old butcher shop in New York City, is opening its first restaurant highlighting its expertise in meat. Lobel’s Original is a premium sandwich shop that debuted on Wednesday by the famous skating rink at Rockefeller Center in Midtown Manhattan.
Persian food emerges in the Middle Eastern niche

5 days ago | restaurant-hospitality.com | Bret Thorn |Patricia Cobe

Menu Talk: Pat and Bret discuss the latest flavor trends and share an interview with Danny Grant, chef-partner in Maple Hospitality GroupPeaches, guava and Persian flavors are trending on menus this week, according to Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, the co-hosts of the Menu Talk podcast. Bret observed that peach-themed drinks are making a comeback this summer.
Philadelphia’s Rittenhouse hotel debuts refreshed Lacroix restaurant

5 days ago | restaurant-hospitality.com | Ron Ruggless

The Rittenhouse, the Philadelphia hotel, has refreshed its French fine-dining restaurant Lacroix with a new menu and beverage program, the company said. Lacroix reopened May 28 under Eric Leveillee, executive chef, and Danny Childs, mixologist and founder of the Slow Drinks Movement. Service is overseen by Anthony Aviles, the hotel’s food and beverage director.
Vegan fast-food disruptor Mr. Charlie’s signs 18-store expansion deal in Phoenix

6 days ago | restaurant-hospitality.com | Joanna Fantozzi

Mr. Charlie’s Told Me So is a California-based, four-unit concept known as the “anti-McDonald’s”When walking into a Mr. Charlie's Told Me So, the red and yellow branding and frowny face logo might seem familiar, like an alternate universe version of a certain iconic Golden Arches brand. However, co-founder Taylor McKinnon insists that the Californian plant-based quick-service brand was not "a nod to any brand in particular," but was actually inspired by the circus's loud and colorful branding.
What the Beard Award winners mean for America

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

The diversity of cuisines and winners shows how far we’ve comeKwame Onwuachi, chef of Kith & Kin in Washington, D.C., won the James Beard Foundation’s Rising Star Chef award for his take on the Nigerian, Jamaican, Trinidadian and New Orleans Creole cuisine. Tom Cunanan of Bad Saint, also in D.C., won the award for best chef in the Mid-Atlantic for his Filipino-inspired cuisine.
Two asparagus dishes and a tartare with multiple ponzu sauces

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

Plus a drink inspired by carrot cake and a dessert based on a Thai culinary classicIt’s peak asparagus season, and chefs are celebrating with seasonal dishes such as the one at Tasting House in Los Gatos, Calif., which features the vegetable in an oil made with the leaves of mandarin oranges along with morcilla, lardo, and a poached egg, because vegetables can be indulgent, too — after all, the typical accompaniment to asparagus is hollandaise sauce.
From pad Thai cookies to Parmesan sundaes, chefs reinterpret desserts

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

These end-of-meal items let chefs get creative while reinforcing their restaurants’ imageThere’s nothing wrong with a chocolate cake or an apple pie; far from it. In fact, often something sweet and straightforward is what customers want at the end of the meal.
Italian concept Nerolab opens its U.S. flagship location on New York City’s Wall Street

1 week ago | restaurant-hospitality.com | Joanna Fantozzi

The fine-dining restaurant group‘s 21,500- square-foot restaurant is located inside Trump Tower in the Financial DistrictNerolab — an Italian lifestyle and dining group based in Rome — has opened its seventh location and first U.S. flagship restaurant on Wall Street in New York City. The all-day restaurant, known for its classic Roman cuisine like the concept’s signature carbonara dish, opened this month inside Trump Tower on Wall Street.
JR & Son is back in Brooklyn, with new owners and an Italian-inspired, tavern-style menu

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

The Williamsburg bar finds new life, reopens with a former Thai Diner chef in the kitchen575 Lorimer Street in Brooklyn is a storied address. It operated as an Italian social club in the 1930s and then transitioned to JR & Son, a neighborhood bar that stood from 1976 until it closed during the pandemic. Now the building’s lights are back on. JR & Son re-opened May 2 under new ownership and with a reimagined concept.