There’s still plenty of room for innovation in the restaurant industry, and the folks at Bread Zeppelin in Irving, Texas, are proving that point. They have wed the growing demand for chopped salads with the popularity of handheld, portable foods to create the smart and tasty Zeppelin, which stuffs a wide selection of on-trend greens into a cored-out baguette. I refer to it as The Zeppelin: Hollowed Be Thy Name. Co-owners and friends since high school Andrew Schoellkopf and ...
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