Vibrant colors paint camera-ready, "maximalist" menusPops of bright color prep dishes and drinks for social media and cater to Generation Z's penchant for "hyper-colorful, maximalist menu items," writes Mike Kostyo. While pleasing to the eye, the colors also hint at daring flavors, such as with a pink-to-brown slice of venison plated on seaweed extractions of orange, pink, purple and red at Bardea Steak in Wilmington, Del. New York's Third Kingdom offers a bright red raviolo dotted with ricotta to resemble a mushroom on a green "forest" sauce sprinkled with edible flowers, and Causwells in San Francisco serves the 30-Minute Souffle cocktail that turns to pink ombre with a foamy head when a honey blood orange cordial is poured in at the table.
Full Story: Flavor & The Menu (2/13)
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4 Ways to Reinvent Classic Beef Dishes There are many traditional, beef-forward dishes that will likely stay on menus for the foreseeable future. Though these recipes appear to have been perfected, adding your creative touch can bring a new level of interest to the table. Read More
Nearly three-fourths of those celebrating Valentine's Day will dine out or order in, according to a 2023 Popmenu survey, so restaurants need plans to attract couples, singles and groups of "palentines," writes Emily Newton. Specials should lean into a restaurant's culinary strengths, get a boost from tailored social media posts and maybe use humor, calling a meal-for-one promotion "she swiped left," for instance. Full Story: FSR magazine (2/12)
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Delta Air Lines will launch three "premium" airport lounges this year, opening the first in June at New York City's John F. Kennedy International Airport and two more later in the year in Boston and Los Angeles. Delta also plans to add standard Sky Clubs in Seattle and Charlotte, N.C., this year and expand clubs in Miami and at New York City's LaGuardia Airport. Full Story: CNBC (2/8), Delta News Hub (2/8)
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American Airlines is increasing its schedule to three daily flights between Miami and São Paulo, Brazil next winter. Separately, American announced it would offer daily summer service this year between Miami and Wilmington, N.C. Full Story: Simple Flying (2/6), Star-News (Wilmington, N.C.) (2/6) |
In a new Associated Press poll, about 70% of US adults said they are "very" or "moderately" confident that air travel is safe and aircraft are properly maintained and free of structural faults. More than 80% said they were confident that pilots and air traffic controllers are well trained. Full Story: The Associated Press (2/9) |
Houston's PostScript bathes modern American fare in pinkVeteran Houston chef Bryan Caswell has crafted a "modern American" menu for the pink-drenched PostScript, where the dining room centers on a hand-painted pink piano, pink quartz tops the bar and booths offer champagne at the push of a doorbell, all courtesy of Dallas-based hospitality group GAP Concepts. Caswell's dishes include Gulf snapper and Gulf shrimp in champagne vinaigrette, Akaushi tomahawk ribeye and caviar doughnuts with white chocolate creme fraiche. Full Story: Eater (2/12), Houston Chronicle (tiered subscription model) (2/12)
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Taco Bell has recruited three emerging chefs as the first participants in an initiative called TBX, in which they will re-create the popular Crunchwrap Supreme. The chefs are Reuben Asaram, who attended the Culinary Institute of America; Jennifer Hwa Dobbertin, a founder of Best Quality Daughter in San Antonio; and Lawrence Smith, who makes "experimental Mexican cuisine" in Phoenix. Full Story: Restaurant Business (2/12)
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