Menu Talk

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"Menu Talk" is a podcast hosted by Pat Cobe, Senior Menu Editor at Restaurant Business, and Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News. The podcast delves into the world of restaurant menus, offering insights into menu development, limited-time offers (LTOs), culinary trends, and more. It features weekly interviews with chefs, operators, and food professionals, providing a comprehensive look at what’s happening in restaurant kitchens. The discussions aim to inspire and inform listeners about the latest innovations and stories in the culinary world.

  1. 3 ΗΜ. ΠΡΙΝ

    Chef Jeremiah Langhorne: How The Dabney Became D.C.'s Michelin-Starred Mid-Atlantic Restaurant

    The Michelin-starred Washington, D.C. restaurant is steeped in a rich culinary heritage shaped by the bounty of the region and the chef’s vision.  When Chef Jeremiah Langhorne opened The Dabney in 2015, his goal was to make it a showcase for the bounty of the Mid-Atlantic region. Washington, D.C. was going through a restaurant renaissance 10 years ago, he said, and the timing was right to introduce something other than a steakhouse or French or Italian restaurant.  He builds dishes around local seafood, like Cape May scallops and Chesapeake Bay oysters and crab, as well as produce, grains and meats sourced from tri-state farmers with long-standing relationships to the restaurant. The menu allows people to come in and experience the food in whatever way they like, whether it's sitting at the bar having a beer and a small plate, sharing family-style entrees, ordering a la carte off the whole menu or splurging on a prix fixe multi-course dinner.  The Dabney is a Michelin-starred restaurant without pretensions. Chef Langhorne encourages conviviality—from the wood-fired hearth in the center of the action to the flexible menu and warm service style.  Although he never attended culinary school, Langhorne was mentored by some of the most esteemed chefs and restaurateurs in the world. Listen as he shares his inspiring journey from pizza deliveryman to staging in top kitchens around the country, how he attributes much of his success to supportive industry mentors, and how he continues to evolve The Dabney while staying true to his original vision.

    34 λεπτά

  2. 21 ΑΠΡ

    Suresh Sundas and Dante Datta innovate with Indian food & drink in D.C.’s H Street neighborhood

    Daru is a Hindi term for moonshine, and it’s also the name of a cocktail bar with a robust food menu that chef Suresh Sundas and beverage director Dante Datta opened in August of 2021 in the H Street neighborhood in Washington, D.C. It soon gained local and national acclaim thanks to its creative drinks, such as a Dirty Martini made with achar, a tangy type of Indian pickle, and food like paneer pesto tikka with honey and rhubarb and a blue cheese kebab with cashew and sour cherry.   They followed that success with the opening of Tapori, also on H Street, serving street food from across the Indian subcontinent.   Sundas is actually not from India, but Nepal, a country sandwiched between India and China, and he brings that heritage to bear with the use of timmur, a relative of Sichuan peppercorns that has a similar numbing effect and is popular in Nepalese cooking.   Since the restaurants are in D.C., and soft-shell crab season is upon us, Sundas is making use of the local delicacy on his current menus, and, in a recent conversation, he shared his approach to developing menu items, and he’s joined by Datta, who discusses his beverage program.

    34 λεπτά

  3. 14 ΑΠΡ

    Gregg Horan builds steakhouse success in the suburbs

    Gregg Horan knows steakhouses. As a longtime partner in Gibsons—one of Chicago's most iconic steak destinations—he's spent years mastering the art of high-end dining. But a little over a year ago, he took a bold step: opening The Greggory in South Barrington, Illinois, bringing fine dining to the suburbs. And it's working. Want more from Pat Cobe? https://www.restaurantbusinessonline.com/profile/patricia-cobe Subscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters Subscribe to NRN newsletters: https://www.nrn.com/subscription-portal

    19 λεπτά

  4. 7 ΑΠΡ

    B.J. Lieberman finds work-life balance in Columbus, Ohio

    B.J. Lieberman grew up in Washington, D.C., and worked in restaurants up and down the East Coast before settling down in his wife’s hometown of Columbus, Ohio.  He had developed a reputation as a capable chef working at Husk in Charleston, S.C., under Sean Brock and running the kitchen at Rose’s Luxury in D.C. In Columbus, he opened Chapman’s Eat Market during the pandemic in 2020 and used the restrictions of the time to fine-tune his style.  The restaurant was a success, being named one of the Top 50 Restaurants in America by The New York Times and crowned best restaurant in Columbus three years in a row by Columbus Underground. In 2022, Lieberman tried his hand at running a jazz lounge with the opening of Ginger Rabbit, contributing considerably to the nightlife scene in the city’s Short North Arts District. Last Summer he opened Metsi’s Wood-Fired Italian, also in the Short North, and shortly thereafter closed Chapman’s once its five-year lease expired. Lieberman recently discussed his journey, his approach to cooking and his outlook on working while also raising a child and living his life.  To learn more about Del Montes new fruit sauces and try a sample, visit https://www.delmontefoodservice.com/products/fruit-sauces?utm_campaign=Fruit_Sauces&utm_source=MenuTalk&utm_medium=Podcast&utm_content=040726_Graphic&utm_id=pm#requestForm

    38 λεπτά

  5. 31 ΜΑΡ

    Why Lion's Choice won't compromise on its signature sandwich despite higher beef costs

    Lion’s Choice has built a reputation and a steady stream of regulars for its legendary roast beef sandwiches in its hometown of St. Louis and beyond. The quick-service menu offers several choices, including the original Famous Roast Beef, the French Dip and The Remix—the last a favorite of CEO Fred Burmer. Burmer joins us on the podcast to talk about the menu and more. Lion’s Choice sources the top round cut of beef and trained beef masters at each location use a secret seasoning and technique to roast the meat and slice it to spec.  The price of beef has skyrocketed in the past year or two, but Burmer explains how Lion’s Choice has built in more efficiencies to mitigate the higher costs, and menu prices have only gone up a little bit. Today’s diners are seeking protein-rich menu items and portion sizes remain generous. Customers see the value in the quality and consistency of the food and are very loyal to the brand, he says.  Listen as Burmer describes how some of Lion’s Choice most popular menu ideas have come from the guests themselves, how the chain has created a rewarding team culture and loyalty program, and what his plans are for growth are for growth beyond the St. Louis area.

    24 λεπτά

  6. 24 ΜΑΡ

    Nicholas Poulmentis plans distinctive Greek cuisine at his upcoming New York City restaurant

    Nicholas Poulmentis took a remarkably straightforward approach to entering the world of food TV: He filled out an application. It was apparently a very good application because it got him a spot on the Food Network’s competition show “Chopped,” where he ended up winning, leading to other television appearances. But he also has cooked in restaurants all his life and is now preparing for his own venue in New York City. Kythira NP, named for the island where he grew up and the initials of his own name, is slated to open in the SoHo neighborhood of this June. He plans to feature dishes from throughout Greece, but he is also preparing to import culinary specialties from his home island, including a type of sea squirt called “fouskes” and unique varieties of seaweed. Poulmentis recently discussed his plans for the restaurant and also shared observations about how cooking in a restaurant is far more stressful than any food competition could ever be.

    34 λεπτά

  7. 17 ΜΑΡ

    Kitchen + Kocktails by Kevin Kelley is exactly the kind of restaurant he likes to dine in

    Attorney Kevin Kelley set out to create a restaurant that would be the kind of place he could feel at home in. The result is Kitchen + Kocktails, an affordable, chef-driven restaurant with elevated Southern food, great cocktails and a warm, welcoming vibe that has grown to seven locations across the U.S. Kelley’s lifelong passion for hospitality, food and drink is powering the restaurants’ expansion from their home base in Dallas to Chicago, Miami, Atlanta, Philadelphia, Washington D.C., Charlotte, and Boston. Although those cities are quite different, Kitchen + Kocktails seems to hit a sweet spot with diners wherever it lands. And more locations are in the works. The expansive menu offers fresh takes on Southern favorites, including Shrimp and Grits, Fried Chicken and Waffles, Southern Fried Catfish, Caribbean Jerk Lamb Chops, Candied Yams, Mac and Cheese and Seafood Gumbo—as well as a weekend special of Kelley’s mother-in-law’s Braised Oxtails. On the beverage side, signature cocktails include True Flame, a fiery mix of premium spirits, warm citrus and spice crafted tableside with a live fire presentation, a Blackberry Margarita and the frozen Peach D’usse Frose made with cognac.  Listen as Kelley talks about the importance of real estate partnerships in his restaurants’ success, how Kitchen + Kocktails taps into his passions and those of his guests, and where he’s headed next with the concept.

    23 λεπτά

  8. 10 ΜΑΡ

    Scott and Jacob Margroff discuss flavor and innovation at Strickland’s

    Strickland’s is a family-owned ice cream shop that opened in Akron, Ohio, in 1936, and the original operation is still using its original equipment.  It has since expanded to five locations in its home state, all franchised except for the original shop, and it recently opened a franchised location in Costa Mesa, Calif. (not its first location in that state — it previously had a franchise on the campus of the University of California at Irvine).   Strickland’s formula is straightforward: Each location has four ice cream machines, one churning out chocolate ice cream, another producing vanilla, and the other two making a rotating flavor determined at the discretion of the franchisee, with approval of the concept’s franchisors, Father-and-son team Scott and Jacob Margroff.  They’ve churned out a variety of flavors, banana being a longtime favorite, but the Margroffs say the secret recipe is really their equipment, which, apart from being sturdy, freezes the ice cream quickly, resulting in tiny ice crystals and therefore a creamy mouth feel. But it churns slowly, resulting in a dense texture with minimal air.   The Margroffs recently shared their approach to operations and flavor development as well as their plans for the future.

    29 λεπτά
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Σχετικά με το podcast

"Menu Talk" is a podcast hosted by Pat Cobe, Senior Menu Editor at Restaurant Business, and Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News. The podcast delves into the world of restaurant menus, offering insights into menu development, limited-time offers (LTOs), culinary trends, and more. It features weekly interviews with chefs, operators, and food professionals, providing a comprehensive look at what’s happening in restaurant kitchens. The discussions aim to inspire and inform listeners about the latest innovations and stories in the culinary world.

Πληροφορίες

  • Κανάλι
    Informa Podcast Network
  • Δημιουργός
    Restaurant Business Online
  • Έτη παρουσίας
    2019 - 2026
  • Επεισόδια
    237
  • Καταλληλότητα
    Κατάλληλο
  • Πνευματικά δικαιώματα
    © 135661
  • Ιστότοπος εκπομπής
    Menu Talk

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