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Chefs Dish on Black Comedy

Modern Restaurant Management

"The Menu" hits the screens next month and chefs are already dishing about the black comedy focused on fine-dining. Personally, the end goal for me is to spend more time having “fine dining” experiences and visiting Michelin star restaurants. Here are what some shared with us.

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More French Food? Oui, Chef.

EATER

Yes, Balthazar and Jean-George still thrive, but French cuisine is no longer the be-all-end-all of fine dining. But look around and a certain nostalgia for the white tablecloths and frisée aux lardons of French dining is manifesting. French in Boston styles itself as a brasserie serving ratatouille and trout almondine.

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What Is a Bistro and How Does It Differ From Other Restaurants?

Sling

In this article, we give you the definitive answer to the question, “What is a bistro?” The term stuck, and restaurants that served simple food quickly became known as bistros. As the concept evolved — and eventually crossed the pond — it came to be characterized by three variables: food, price, and formality. Casual dining.

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Orchestrating Restaurant Operations to Increase CX

Modern Restaurant Management

One of Merriam-Webster’s definitions for orchestration is “to arrange or combine so as to achieve a desired or maximum effect.” Own Your Changes In March 2023, restaurants’ food prices were 8.8 There’s also a feeling of being disregarded that comes with an unexplained price increase.

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A LETTER TO CULINARY SCHOOL GRADUATES

Culinary Cues

Know that the degree or certificate is more than an acknowledgement of the skills and knowledge that you have gained – it represents your level commitment and discipline that will serve you well. This is where you can find definitive evidence of the importance of well-prepared food.

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Seven Restaurant Trends That Will Define 2022

Modern Restaurant Management

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Menu variety plays a substantial role in every dining experience. Serving smaller portion sizes. Simplified Menus. Ghost Kitchens.

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The Next Wave of Korean Barbecue Is Here

EATER

Banchan and scallion salad are paired with shrimp cocktails served alongside gochujang cocktail sauce; wedge salads arrive with sesame dressing; caviar service not only arrives, but with a whopping price tag to boot. Patricia Chang/Eater SF The chef’s counter and dining room at San Ho Won. Between the 1970s to 1990s, the U.S.