Continue to Site >>>

Bret Thorn

Articles by
Bret Thorn

Page 2
Food

Korean restaurant Bonyeon offers 'a new way to steak'

Menu Talk: Co-founder Kate Park describes the Chicago restaurant’s steak omakase and how the chef combines Korean cuisine and culture into a 14-course interactive tasting.

Beverage

BarChef owner Frankie Solarik elevates experiential cocktails

Menu Talk: The former rock climber leads chef-driven cocktail lounges in Toronto and New York City.

Food

Scott Conant chats about his new restaurant, his sauce line and his plans for a sandwich shop

Menu Talk: The chef and restaurateur has reached a stage in his career where he can pick and choose his projects.

Food

How restaurateur Eric LeVine's 45-year career has led to health and wellness

Menu Talk: The chef lost 180 pounds and ran his first marathon, all part of his personal journey to better himself and his restaurants.

Food

Stephanie Izard on menu development, fame and her new projects

Menu Talk: The celebrity chef is expanding her goat-themed restaurant empire into casinos, hotels and airports.

Food

How Amanda Toups turned a pandemic-era response into a powerful hunger-fighting nonprofit

Menu Talk: Toups Family Meal, based out of Toups Meatery in New Orleans, distributes thousands of meals to food-insecure residents in the community.

Food

Jet Tila gets into Chino-Latino cooking

The celebrity chef shares insights into “grandma cooking” and the current comfort food movement.

Food

Douglas Keane flipped the script on Cyrus, changing the business model and dining experience

Menu Talk: Burned out after years operating an upscale Michelin-starred restaurant, the California chef created a more equitable and welcoming dining destination in a new location.

Food

Corporate Chef Raheem Sealey shares his approach to menu innovation at Kyu

Menu Talk: The chef blends Asian flavors with smoke to create a unique dining experience at Kyu’s three locations.

Food

How restaurants can build a robust revenue stream through workplace catering

Menu Talk: Cindy Klein Roche, chief growth officer of ezCater, shares strategies for success at B2B catering. Hint: The menu matters a lot.

Food

Marc Sheehan offers his own takes on New England cuisine in Paul Revere's former copper mill

Menu Talk: Northern Spy restaurant in Canton, Massachusetts, casts the region’s culinary heritage in an approachable light.

Food

How Cracker Barrel chef Matt Banton is expanding the flavor portfolio

Menu Talk: Pat and Bret chat about the surge in hot dogs, burgers and pickles, the arrival of Pumpkin Spice Latte, and other food and drink trends.

  • Page 2