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Native American Museum Cafes Preserve Tradition, Embrace Innovation

EATER

The menu, which includes the ever-popular fry bread taco, tells a story of connection, innovation, and respect for legacy and Indigenous culinary traditions. Thirty Nine’s menu highlights high-protein and precolonial ingredients.

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The New Chicken Liver Toast Is Decidedly Luxurious

EATER

Opened in New York City in 2004, the Spotted Pig, before its staggering fall , also served chicken liver toast , messy and meaty on thick, crusty bread. At Brooklyn’s Fort Defiance, the chicken liver with mostarda and sourdough has been a menu staple for a decade. And it’s remained popular on the menu at Publican in Chicago as well.

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The Zuni Cafe’s Famous Roast Chicken Recipe, Now Without a Smoke-Filled Kitchen

EATER

Almost everything written about the restaurant shoehorns in a mention of the roasted chicken with bread salad for two, a dish that the late chef Judy Rodgers added to the menu almost 30 years ago. She was eager for me to meet him, as she was pretty sure he might be the one.

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The Dinova Power Table: Kim Hoeckendorf of Boston Market

Modern Restaurant Management

In 2004, Hoeckendorf started to explore new roles at Starbucks and worked in just about every café position including General Manager before being promoted to District Manager of Company Stores. Describe yourself as one of your menu items. She started her food service career as an 18-year-old Barista at Starbucks Coffee Company.

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Noma Named ‘World’s Best Restaurant’ — Again

EATER

Noma, the acclaimed tasting menu restaurant helmed by chef René Redzepi in Copenhagen, landed at No. 1 restaurant in 2021 is not one of the eight tasting menu spots below that have taken turns in the highest spot over the past 18 lists. A sea snail dish on the seafood menu from Noma. 1 winners ineligible. Except it kind of is.

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‘Chaos Cooking’ Is Coming — Are We Ready?

EATER

The restaurant is meant to be a representation of his friendship with co-owner Marcelo Baez, and the long-standing relationship between Mexico and Japan, and the menu will be “our way of reasserting our identity while continuing to cherish our culture.” Reading the prospective menu, you’d be forgiven for thinking you have deja vu.

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MRM Research Roundup: Catering, Kiosks, Tipping and Dry January

Modern Restaurant Management

They were ranked based on their standard menu pricing per person. Taking the top spot is Masa in New York, whose standard tasting menu will set you back an astonishing $750per person. Established in 2004 by Japanese chef Masa Takayama, it has earned the maximum of three Michelin Stars. Their Edomae style menu is a 2.5-hour

Catering 251