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An Eater’s Guide to Bentonville, Arkansas, the Home of Walmart

EATER

High South cuisine — a broad reference to foodways across the Ozarks in Arkansas, Oklahoma, and Missouri — relies heavily on local produce and sourcing practices. Angelina Lopez A fritto misto of local mushrooms at Conifer. What is High South cuisine? The market is also home to the culinary school Brightwater.

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HAGS Will Be Queer First, and a Restaurant Second

EATER

The menu at HAGS will accommodate any number of substitutions and dietary restrictions. Working together at Kimball House in Decatur, Georgia in 2015, they became inseparable. The menu will be flexible, and Justice and Lindsley will welcome diners with pretty much any dietary restrictions.

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How to Meet The Needs of Today’s Coffee Shop Customer

Perfect Daily Grind

While COVID-19 will no doubt affect 2020’s sales figures, many countries are starting to ease their lockdown restrictions, which could see the industry experiencing growth in the second half of the year. We believe our customers come to Caravan for coffee because they enjoy a) the taste and b) the ethos behind the sourcing. “As

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MRM Plant-Based: Trends in Meatless and Copper Branch Expands in Time for Veganuary

Modern Restaurant Management

Menus are accommodating dietary preferences and identities, as well as taking various cultures into consideration, and even creating entire vegan menus. 73 percent believe they can get protein from other food sources. Veggie Grill has sold almost 1 million VG Beyond Burgers since the menu item launched in 2015. metro system.

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Austin Breweries Serving up the Best Craft Beer

Restaurant Clicks

The menu has vegetarian and vegan options to accommodate a wide range of dietary restrictions. This brewery has roots in home-brewing and was created by two brothers and their high school best friend in 2015. They also have a few delightful burgers and excellent side options like Mexican Street Corn or Seasoned Crinkle Fries.

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Blue Hill at Stone Barns Tells a Beautiful Story. Former Employees Say It’s Too Good to Be True.

EATER

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading.

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