From a Christmas Eve seafood feast with an eye toward sustainability to a brunch with a focus on easing Champagne hangovers on New Year’s Day, chefs’ holiday menu promotions aim to drive restaurant traffic and sales by inspiring budget-conscious consumers to treat themselves.Chef Rob Klink of Oceanaire in Washington, D.C., for example, is offering a Christmas Eve menu called the Sustainable Feast of Seven Fishes. As the name suggests, widely available seafood species will be featured, along ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!