Pamela Parseghian

Charley's Sub R&D chief spices up menu 
Chung Choe tapped her Korean background for some of her latest creations.
CIA's Escoffier Restaurant cuts lunch service 
The school's classic French restaurant is also getting a face lift.
Michelin to publish Chicago restaurant guide 
The 2011 Chicago Michelin Guide will debut in November.
Restaurants celebrate Bastille Day 
U.S. chefs will cook up a storm of French-focused menus for Bastille Day.
Head-turning salads 
Salad concepts’ inexpensive operations, their image of healthfulness and the ability to let patrons customize their meals all make the segment ripe for growth.
 Other chains are banking on increased interest in main-course salads as well.
Wendy's goes back to salads 
Wendy’s has introduced four new “premium” salads as part of the hamburger chain’s menu overhaul, which focuses on more fresh foods and may soon include a slate of new breakfast items.
Domino's cans food stylists 
The chain promises real, untouched food in ads.
The Melting Pot bolsters food and beverage team 
The Melting Pot Restaurants said it has made changes to its executive ranks in an effort to develop its beverage program.
VIDEO: BBQ pitmasters at work 
Danny Meyer, founder of Union Square Hospitality Group based in New York City, established the first Big Apple Barbecue Block Party in 2003, in part to prove that his new Blue Smoke barbecue restaurant could stand up to authentic barbeque.
McCormick & Schmick's debuts summer menu 
Blueberries and lobster are the summer highlights.
Turning up the juice 
Creative new drinks aimed at pint-sized patrons are flooding restaurant menus. 

Turning up the juice 
Creative new drinks aimed at pint-sized patrons are flooding restaurant menus.
Panera adds new items to summer menu 
Panera Bread Co. has rolled out a new salad and a frozen drink as part of a summer promotion scheduled to run until Sept. 14.
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