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The Zuni Cafe’s Famous Roast Chicken Recipe, Now Without a Smoke-Filled Kitchen

EATER

I had my first Zuni Cafe chicken on a visit to the Bay Area in 2004, when an old college friend suggested I meet her and her new boyfriend at the restaurant. Over aperitifs at the crowded zinc bar, I decided that I liked the guy. Scoop the potatoes out of the skillet into a serving dish, cover with foil, and set aside in a warm place.

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The New Chicken Liver Toast Is Decidedly Luxurious

EATER

Opened in New York City in 2004, the Spotted Pig, before its staggering fall , also served chicken liver toast , messy and meaty on thick, crusty bread. It might be the plating, as in the showering of herbes de provence at Bar Spero in DC , or the smoothed and garnished plate covered in nuts and fruits at San Francisco’s Cassava.

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MRM Franchise Feed: Church’s Goes Hybrid and Curry Up Incentives Now

Modern Restaurant Management

Launched at the height of the COVID-19 pandemic, Quarters 4 Kid serves underprivileged children to become “healthy in body and strong in spirit” by providing access and education to underprivileged children about proper nutrition, the benefits of organic eating, exercise, and improving overall wellness. WOWed by the Growth.

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‘Chaos Cooking’ Is Coming — Are We Ready?

EATER

A new crop of restaurants has begun serving not just fusion, but aggressive, weird, troll-y fusion that’s also thoughtful and. But lately, a new crop of restaurants and pop-ups has begun serving not just fusion, but aggressive, weird, troll-y fusion that’s also thoughtful, being incredibly well received, and actually good.

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SpotOn Named #1 Restaurant POS System in G2’s Winter Report Highlighting User Satisfaction and Growing Market Presence

SpotOn

CoastAL Orange Beach (Pensacola, Florida): Pensacola area bar named one of the best bars in the US by USA Today for its live music, loyal patrons, cold Bushwackers, and fresh seafood. DoorDash Integration: Simplifying delivery management with a seamless connection to DoorDash.

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MRM Research Roundup: Catering, Kiosks, Tipping and Dry January

Modern Restaurant Management

Cheers to 2023: Overall, restaurant and bar guests drank approximately +11 percent more alcohol in Q4 2023 compared to the average for Q1 through Q3 2023. Combine that with a tight labor market and we’re seeing a shift to self-serve ordering even in the store.” 1 drinks category consumers would like to learn more about.

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David Chang’s Memoir Fails to Account for the Trauma He Caused Me

EATER

The book, co-written with food writer (and Eater contributor) Gabe Ulla, focuses on Chang’s years building Momofuku, 2004 to roughly 2017, although it briefly explores his formative years, from his “certifiably average” childhood in Virginia to his time in culinary school and as an inexperienced young cook at NYC institutions Craft and Café Boulud.