I just saw a show on Weber's the other night while I was on the phone. I had the sound off but I did see them cooking on the grills inside under the hoods. I thought it may have been their test kitchen, do they cook that way in their restaurants? Very cool concept if they do.
Fast Food: "The Habit" Quality, consistancy, freindly staff, and a fair price.
Casual Dining; Nat's Early Brite Cafe in Van Nuys California. You would be hard pressed to fine a better breakfast place; great food, reasonable prices and great service. Try their home made salsa, es mui caliente....
White Table Cloth: San Generos Italian Restaurant in Brentwood California. Great food, great selection good service, and well managed, at reasonable prices.
Fast food- Smashburger and Wow Bao. Two rising stars
Quick Casual-Labriola Bakery Cafe, Oak Brook. Try the burger (yes, burger in a bakery...)
Casual Dining-Lou Malnati's. Best Pizza on the planet
White Table cloth- Morton's The Steakhouse with the new Bar 1221 and a martini in hand
Well, here are the "old school" responses.
FF: Well for many years it was McDonald's, because that made my kids happy, obviously not for the culinary experience.
QC: Hard Rock Cafe, well they try to have fun and the atmosphere is convivial, again not much in the way of culinary expertise but you can have a good time.
CD: House of Blues, at least before Live Nation got their hands on the brand. And you could have a culinary experience, everything was fresh, great Rosemary Cornbread, Jambalaya, and a decent wine or two on the menu.
White Table Cloth: Foundation Room in Cleveland and New Orleans as well as Johnny's on Fulton. They all understand how to be present in their dining rooms, great wines, phenominal food preparation, even if it is "old school". Dining room staff know the products as if they were responsile for cooking them and of course they know their wine cellar. Starting off with Froi Gras with a glass of Bonny Doon in New Orleans, is still my favorite way to begin a meal. Yes, "Old School". Of course Beau at Johnny's on Fulton only has one rival on being present on his floor, and that is Dwight Payne in New Orleans Foundation Room. If there is a more present man for his clientelle that knows his guests wants better than DP, I haven't heard of or met him. BTW, while there are always talented culinarians, the front of the house guys are the ones that cater to you. So, no psuedo-culinary greatness is needed to make the grade in my book. But great fresh products, produce (micro-greens) that is locally farmed and other fresher type products such as free range are used and are great beginnings.
Taco Bell will test a new fast-casual concept called U.S. Taco Co. -More-
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Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.
Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.
Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?