Fast Food ~ Baja Fresh, Panda Express
Quick Casual ~ Friday's, Bob Evans
Casual Dining ~ P.F. Chang's, Weber's
White Tablecloth ~ Rosebud, Hugo's Frog Bar
Though not specified, I figured you wanted chains that others would recognize. With all the Chicago exclusive restaurants at my disposal anything else would have been difficult to narrow down as a favorite.
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.
Weber's home office is in Oak Brook, IL where you can also find their very unique flagship restaurant (there may be others in IL, but as I live near Oak Brook...) yes everything is grilled and the kitchen is an open kitchen so you can see the pro's at work. Beyond great meat, fish and poultry entrees their bar offers entertainment (on the weekend's) and some interesting mixed drinks. I have found this to be a wonderful time for out of town guests.
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.
The voluntary program, which provides a growing selection of healthful children’s menu choices in every state, now counts more than 145 restaurant brands as participants, including new national companies Cosi, Jamba Juice and Rainforest Café, as well as Ovation Brands’ Country Buffet, HomeTown Buffet and Old Country Buffet, among other regional chains and independent restaurants.
This store will be the first of four to be operated by Starbucks across Disney properties in the United States and will serve as a destination for guests looking to relax and recharge as part of their visit.
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.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.