Kids may naturally gravitate toward old favorites like chicken strips, burgers and hot dogs, but chefs increasingly are finding a place for sushi, salmon, and even green eggs and ham on their children’s menus.At the same time, as young people’s...
The term “cool as a cucumber” has taken on a new meaning at both finedining and casual chain restaurants. While not regarded in the past as a particularly stylish ingredient by either front- or back-of-the-house trendmakers, the cucumber seems to...
Eleven years ago, when I penned my first column for Nation’s Restaurant News, I declared that “the glory days of the American barroom are upon us—right now.” I wasn’t wrong. I wasn’t 100 percent right, either.Fact is, in 1996, we were...
Nancy Lam, the ninth of 10 children, came from modest beginnings in Singapore. Today she is a British TV personality with a restaurant run by her daughters and husband and an array of TV credits. She came to England in 1970 and did...
The U.S. coffee market grew by more than 50 percent—from $19 billion to $29 billion—between 2002 and 2006 and is expected to grow by another $10 billion by 2011, according to independent market analyst Datamonitor. With so much coffee being drunk...
Kaiseki chef Kenichi Hashimoto studied pottery and was already a published poet before he decided to enter the restaurant business in 1973, in a space owned by his family in Kyoto, Japan. Nine years later, he wrote a book on how to open a...
Illinois senator and Democratic presidential candidate Barack Obama had dinner not too long ago at Seldom Blues, a Detroit jazz supper club, and even complimented the performers.A few days later, one of Seldom Blues’ co-owners and co-founders...
