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Nation's Restaurant News
Nation's Restaurant News serves the information needs of foodservice professionals, providing a one-stop resources for the most industry coverage.
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62 places updated January 10, 2014
Cool Plates is a new feature that showcases dishes from across the country to help inspire chefs’ creativity, curated by Bret Thorn, food editor for Nation's Restaurant News.
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17 places updated July 30, 2012
17 places including Top That! Pizza - Mansfield, TX, Blaze Pizza, MOD Pizza, Pie Five Pizza Co.
+5
9 places updated May 2, 2012
When Nation's Restaurant News editors aren't covering happenings on the NRA Show floor, they're likely exploring the culinary delights of the Windy City. Here's some of their top Chicago dining picks.
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"Typical pad Thai is made with rice noodles and often topped with a fried egg or has egg mixed in with the noodles. Chef Preyanet Pongsuwan uses shredded green papaya instead of noodles."
Thai
· New York, United States"Chef Preyanet Pongsuwan of OBAO NY uses shredded green papaya instead of noodles for this non-traditional pad Thai."
Thai
· New York, United States"Pastry chef Anna Markow has been making this mash-up of two holiday favorites for the past few years as part of cookie and treat boxes she sends at Christmas."
Restaurant
· Brooklyn, United States"Grilled Octopus: Chef-owner Justin Devillier uses sweet-and-sour satsuma oranges — the first citrus fruit to ripen in the fall in Louisiana — and octopus for this popular appetizer."
Bar
· New Orleans, United States"Gianni Cavicchi, beer director for Cafe d'Alsace, developed the Cider sangria for the fall with the growing popularity of cider in mind."
French
· New York, United States"Chef Shane Lyons of Distilled NY uses duck confit and brioche French toast in this take on chicken and waffles."
Gastropub
· New York, United States
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