“Leaves a little bit to be desired.” That’s the verdict that Mike Rotondo remembers most from a fateful run of focus-group testing conducted by Tropical Smoothie Café in early 2008.“We got rave reviews, [for our...
It’s important to understand where the Plain White Shake lives,” Andy Dismore says, “because it lives within a menu of other items. We’ve been able to create some really killer food.”He showed his hand at using the...
Before joining the Southern quick-service chain Chick-fil-A a little more than nine years ago, Shona Jonson had parlayed an early culinary interest into a career not as common as many imagined by those who wish to...
Robert De Niro asked.Nothing would seem to be so simple, but that’s the reason echoed by those in the know for why Tribeca Grill struck them as a good idea at the start.“It’s hard to describe how Bob asks for things,”...
Arestless chef drawn to both the rigors of hard science and surreal airs of theatricality, Homaro Cantu has made his restaurant Moto one of the country’s premier establishments for avant-garde dining. His menus—some...
As is so often the case in those parts of Italy that stir the imagination, Fabio Trabocchi started learning about food as a child. That upbringing led him to cook in kitchens across Europe and, now, in...
When Ann Cashion talks about her namesake restaurant, she almost always refers to it as a “project.” It’s one of those tics of operational language that could easily prove insignificant, but the...
