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A GRAND PIANO smack dab in the middle of an open kitchen is the first clue that Nick & Sam's Prime Steaks and Seafood in Dallas, the newest concept from [...]

Focuses on the trend among restaurant businesses in the United States in creating innovations for house salads. Addition of ingredients not traditionally found in salads; Combination with ingredients used in appetizers.

Presents several variation of sandwich preparations offered by restaurants in the United States. Ingredients for the Grilled Panini served at North Pond Cafe in Chicago; Feature of Mini-Reuben Sandwiches at Radius; Polarity of grilled ham and cheese sandwiches. INSET: A CLASSY MELT GETS CRABBY.

Discusses the shortage of pastry chefs in the United States. Restaurants' investment of more importance in their pastry department; Lifting of after-dinner standards by competition and strong consumer demand; Americans' upscaling of their dining choices at the expense of lower-priced options; Pastry chefs' redirecting of their careers into other fields; Trend towards higher salaries.

Features vegetable-based specialties and variations on classic meat dishes, including meatballs, cassoulet and schnitzel. High quality ingredients used; Creative presentations; Restaurants which offer vegetarian variations; 'Vegetarian Jambalaya' recipe; 'Mushroom Veggie Burger' recipe.

Reports on casual and fine-dining operators' take home market in the United States. Opening of to-go establishments by top chefs; Details of take-out concepts. INSETS: Tell Them Charlie Sent It;The Recipes.

Features how some United States restaurants and foodservice establishments are offering increasingly creative soups and making customers crave for them. Distinctive cooking technique; Ethnic stock; Unique ingredients; Upscale garnishes; Soup recipes.

Highlights the flavor-enhancing cooking techniques used by restaurant operators in the United States. Wok seared methods popular at Pan-Asian restaurants; Gentle heat methods used in the upscale market; Grilling of food items; Flavor-infusing methods that include curing, marinating; Use of distinctive woods and ingredients for roasting. INSET: Raising Cane, N'Awlins style.

Focuses on the growing popularity of South African cuisine in the United States restaurant scene. Characteristics of African cuisine; Factors behind the success of global-fusion cuisine; Emergence of African-inspired food and beverage concepts; African cuisine-inspired specialties of several restaurants in the U.S.

Focuses on trend among restaurants in the United States to include modified versions of traditional comfort foods in their menus. Italian comfort fare served at the Cucina Bella Osteria Restaurant in Chicago, Illinois; Meatloaf and mashed potatoes at The Clubhouse Restaurant in Costa Mesa, California. INSET: Not Your Average Calamari.

Focuses on the use of pasta in enhancing the appeal and value perception of entrees in the United States. Information on potential pasta partners used by chefs; Preference of Damon's for noodles in repackaging staples; Importance of luxury, ethnic profiles and creativity on pasta sides in the upscale market.

Discusses various menu strategies adopted by United States chain restaurants for serving pizza pie. Number of pizza items added to the menu of pizza chains in the United States; Menu and price range in major pizza chains; Pizza preparations of different restaurants.

Looks into bread presentations at different restaurants in the United States. Evolution of signature breads; Increased visibility of bread-based items on restaurant menus; Market positioning strategies of Au Bon Pain, a Boston, Massachusetts-based bakery and cafe concept; Prevalence in Italian cuisine of using day-old bread as the base of other dishes; Bread products baked and sold in-house by several restaurants.

Focuses on restaurants in the United States that serve `panini,' or Italian-style sandwiches. Difficulty of fixing fresh paninis; Description of traditional paninis are made; National chains' recognition of the panini's potential mass appeal; Panera Bread/Saint Louis Bread Co.'s plan to introduce panini to its menu in August 2000.

Profiles Boston, Massachusetts restaurateur Todd English. Success of English's Olives restaurant, which he opened in 1989; June 2000 opening of Kingfish Hall, a seafood and entertainment concept; English's opening of his sixth Figs pizzeria in New York City in July 2000; Opening of the fifth Olives restaurant, also in New York City.

Focuses on the Latin American cuisine restaurant market in the United States as of March 1, 2000. Restaurants' upgrading of their menu offerings; Introduction of less-popular cuisines; Menu samples from some restaurants. INSETS: Menu sampler.;Striped bass a la Veracruzana..

Focuses on the growing demand from consumers for restaurants to offer foods with new flavors and ingredients. Factors attributed to the trend; Younger consumers driving up the demand for novelty foods; Influences from ethnic culinary traditions driving up demand for new flavors.

Reports on efforts by restaurants in the United States to entice customers with fresh bread. Menu samplers; Includes Panzano Hamburger at Panzano in Denver, Colorado; L'Insalata di Panzanella con Teleggio, Focaccia, e Pomodori at Cicada in Beverly Hills, California; Sierra Turkey at Panera Bread in Saint Louis, Missouri. INSET: Bread Winners.

Reports on the success of chef Jean-Georges Vongerichten's restaurant business in the United States. Cooking demonstration held at the French Culinary Institute in New York, New York; Vongerichten's popularity for cooking with vegetable juices and herb oils; Popularity of Vong Chicago restaurant; Restaurant menu and specialties.

Relates the increasing use of fruits in various restaurant specialties in the United States. Benefits of including fruits in menus; Use of fruits in Pattigeorges restaurant of Longboat Key, Florida; Menu at Vesta Dipping Grill of Denver, Colorado, that feature fruits; Popular items in Bayard that include fruits.

Focuses on the increase in popularity of lamb dishes in restaurants in the United States as of April 1, 1999. Difficulty in marketing of lamb-based dishes; Chefs' reasons for offering lamb dishes; Restaurants' strategies for promoting lamb dishes.

Reports that portability and healthfulness make soups ideal for restaurant concepts and retail bakeries. How David Beckwith, executive chef at Il Fornaio's Denver unit, makes soup; Caution in making soup; Definitions given by upscale chefs on soup.

Discusses the pressure felt by restaurant operators with regards to rethinking every aspect of their menus. Expected sales of 1999 from the National Restaurant Association; Factors which have consumers rethinking how and when they eat; Strategy used by operators to attract customers.

Features several restaurants in the United States offering potato dishes. Upscale Colombian restaurant Sonora's pureed potatoes with black beans; Mashed Potato Club in Chicago's focus of its entire menu on mashers, hand-mashed potatoes with garlic, cream cheese and butter and Sweets, sweet potatoes, butter and brown sugar; Cucina Express' Rosti Potatoes, a Swiss specialty.

Reports on a trend among United States food service operators wherein cuisine of other countries are explored in their menus. Use of exotic and indigenous ingredients; Focus on South American, Pan-Asian and island influences; Fusion cookery; Inspirations by chefs in their creation of dishes. INSET: Home on the range..

Focuses on the efforts of restaurant businesses within the American food service industry in the United States to offer a wide range of distinctive regional cuisines. Overview on cuisines offered by various American restaurants; Contention that regional cuisine can suit all segments of the food service industry. INSET: Fish with a tropical twist.

Reports on some innovative ice cream desserts. Espresso ice cream which forms an edible cup that sits on a chocolate cookie base; Ice cream and strawberry preserves which are encased in peanut butter chip cookies; Addition of white chocolate ice cream to green tea to achieve Asian flavor; Names of restaurants and their corresponding ice cream creations; Recipes of some desserts. INSET: Sweet treats with an Asian twist..

Details the popularity of Indian cuisine in the United States restaurants. Factors attributed to the popularity of Indian cuisine; Danny Meyer and Michael Romano's upscale Indian restaurant, Tabla in Manhattan; Food specialties at Obachine, an Asian restaurant and Satay Bar; San Francisco's Straits Cafe chef and owner Chris Yeo's reliance on Indian flavors on his Asian fusion menu.

Provides an overview on entree salads of several restaurants in the United States. Ingredients of Champps Americana's Italian Bruschetta Salad; Applebee's Buffalo Chicken Salad; Ten salad specialties at TomTom's in Atlanta; Seafood restaurant KinKead's Thai Marinated Seafood Salad and Grilled Tuscan Chicken Salad; Seafood salads at Rusty Pelican in Key Biscayne, Florida.

Focuses on the different types of sauces offered in restaurants in the United States. Range of flavors provided by the sauces offered; Comment by Josh Isenberg, editor of the `Food Channel' magazine; Sampling of sauces served in several restaurants.

Focuses on the restaurant serving of brunch menus in restaurants of the United States. Definition of brunch; Challenge in the preparation of creative menu items; Details on the menu served. INSETS: MENU SAMPLER.;Eggs worth waking up for..

Focuses on Asian noodles. Appeal of the noodles to the younger generation; Demand for Asian noodles in the United States. INSETS: Menu sampler;Zen bouillabaisse.

Deals with comfort and homestyle foods as one of the major trends shaping 1990s menus. How a dish can be comforting; French menu with Cuban cuisine; Dishes in the Chicago's Russian Tea Time, an upscale restaurant. INSETS: Menu sampler;Alsatian memories.

Reports that brewpubs are earning increased respect and being competitive in the market for their hand-crafted beers and food. Methods in boosting the beer factor in brewpubs; Features of recipes in brewpubs; Prices of brewpub foods. INSETS: Menu sampler;Cheering for beer.

Presents an overview of menu and cooking innovations that are likely to arise in the United States in 2001. Increased popularity of ethnic cuisines; Enhancement of quality of food; Overall increase in variety; Evolution of traditional conception of what constitutes a meal.

Focuses on the trends affecting the formulation of menus in restaurants in the United States. Types of cooking being offered by restaurants; Reason for the diversity offered by restaurants; Comment by food service consultant Nancy Kruse.

Features Asian-style noodle preparations and restaurants in the United States. Restaurants which serve noodle specialties; Menu features of Zao Noodle Bar in San Francisco, California; Different noodle specialties served by Zao; 'Three Cup Noodle Bowl' recipe.

Reports on the growing popularity of ice cream sundaes among adults in the United States. Improvements in sundaes; Prices; Sundaes offered by Bistro Ralph, Friendly's, Bennigan's, Dylan Prime, Champps, Sammy's Woodfired Pizza and Tamarindo; Toppings used; Names of sundaes; Ingredients used. INSET: FOODLINE.

Presents the recipe 'Roasted Garlic Parmesan Flan.' Ingredients; Cooking procedure; Various flavors. INSET: Recipe.

Describes how some restaurant chefs in the United States are incorporating polenta into their dessert menus. Polenta Pudding offered at Mucca restaurant in California; Polenta Cake with Roasted Plums at Tuscan Square restaurant in New York City; Polenta Pudding with Marsala Wine and Pinoli Brittle at Avenue restaurant in New York City. INSET: FOODLINE By JOAN LANG.

Focuses on dishes featuring fondue. Revival of the molten dish of the 1960s; Major challenge in menuing the dish; Popularity of dessert called Make Your Own S'mores; Importance of balancing the acid to the cheese.

Focuses on increased popularity of bread puddings in restaurants across the United States. Migration from dessert menus; Price range of savory bread puddings; Alternative to popular side dish, mashed potatoes. INSET: FOODLINE.

Presents a recipe for Portuguese-Style Cod with White Beans and Chorizo. Restaurants in the United States that have their own versions of the classic fish-and-beans combination.

Reports on a growing trend among restaurants in the United States to infuse desserts with fresh herbs, flower petals, and unexpected spices. Violet-flavored lollypops at Tru restaurant in Chicago, Illinois; Tarragon ice cream at Flying Fish restaurant in Lake Buena Vista, California; Indian-flavored desserts at Zealous restaurant in Chicago; Raspberry-Violet Custard with muroise at New York's Judson Grill.

Describes approaches to create sandwich menus containing braised and slow-roasted meats. Recipes; Types of slow-roasted, braised and pullout sandwiches; Appeal of braised meat items.

Provides information on seviche, a Latin American appetizer in which raw fish is marinated in citrus juice. Recipe for Salmon-Melon Seviche; Nutritional content; Restaurants in the United States that have adapted seviche to their menus; Preparation of seviche.

Focuses on premium ingredients found in several sandwich menus by restaurants in the United States. Caviar Chopped Egg sandwich at the Oyster Bar & Restaurant; Morrell Foie Gras Club at the Morrell Wine Bar and Cafe; Classic sandwiches at Brava Terrace Restaurant; Prices of sandwiches. INSET: FOODLINE.

Presents news from the United States food service and restaurants industry, as of April 2000. Operators' increasing offer of trout in their menu; New York City restaurant called Good; Chef's table for customers at restaurants; Upscale New York City restaurant called Atlas.

Describes the different ways oyster is served at restaurants across the United States. Restaurant chains that have added oyster classics to their menu; Fried and barbecued oysters from Uglesich's restaurant; Oyster Shooters, a dish of crunchy fried oysters served at Z'Tejas Grill; Wood-roasted oysters with shallots at Beacon restaurant. INSETS: Afternoon delight by M.P.;Wood-roasted oysters with two toppings..

Focuses on the attraction of upside down cakes in which various fruits are baked with the cake. Benefit of pairing fruit and cake; Recipe for cranberry cake; Crafting upside down cakes for an upscale audience; Upside down cakes as comfort food. INSETS: Recipe;Taste Drive.