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Not all designer-client relationships are fruitful, but those that are can turn into lifelong collaborations and even friendships. But it's easier said than done. Three longterm partnerships reveal their secrets [...]

REMEMBER WHEN ingredients alone had the ability to elevate a dish? No longer. These days, customers demand more sizzle on their plates. And that means an exciting cooking technique. As [...]

CUSTOMERS MAY BE INCREASINGLY savvy, demanding, and fickle--but they've got reason to be jaded. Many have already sipped neon-blue sodas, ordered lobster burritos and calamari tacos, and experienced peanut butter-and-jelly [...]

DEFINING COMFORT FOOD CAN BE A TRICKY AFFAIR. After all, one person's pot roast is another's steaming bowl of pho. But despite the nuances, there are certain dishes, and cooking [...]

Talk about using your noodle. Across the country, operators and upscale chefs are revisiting pasta to create fresh new side dishes that boost the appeal and value perception of entrees. [...]

IT'S ALL ABOUT PIZZA. Famous chefs are slinging their signature pies in airports and flatbread concepts (such as New York City-based Cosi/Xando) have morphed their thin, chewy sandwich bread into [...]

SIGNATURE BREADS have evolved into much more than upgraded bread baskets. These days, those same loaves are the focus of signature sandwich lines--or they're transformed to create entirely new dishes. [...]

ON A SPRING AFTERNOON, English maneuvers his Range Rover through downtown Boston. He's en route to two spaces that might suit a Latin-inspired steakhouse he wants to open. But at [...]

Given the current competitive pressure to create new foods and flavors, there's no doubt Mexican cuisine is in for an upgrade. The standards as we know them--tacos, burritos, fajitas--are all [...]

Indian cuisine has become popular in the US in large pasrt because of the many spices that are used in its preparation. The annual consumption of hot and other spices increased 10% in 1997 over 1996 according to the American Spice Trade Assn. Mogul Express in Edison, NJ, Mondo Burrito and Wild Ginger of Seattle, WA, Zealous of Elmhurst, IL, and The Garrick of New York, NY, are some restaurants offering Indian cuisine on their menus., As boundaries between traditional cuisines continue to blur, a new breed of Indian cuisine becomes the hottest player on the fusion front. I INDIAN-SPICED SALMON TARTARE. Coriander-crusted tuna. Burritos stuffed [...]

Restaurants are innovating the preparation process of sauces by using a wide variety of flavored condiments to build signature dishes. Marinades, drizzle, relish, vinaigrette, glazes and ragout are some of the most popular sauces that give a dish a special touch. The preparation process of more sophisticated sauces for various gourmet specialties at some restaurants is discussed., From dramatic drizzles to spirited condiments, a new world of sauces is stealing the show. There's a virus on the loose. Found in white tablecloth restaurants, quickservice eateries, and everything [...]

Restaurant chefs are revamping brunch items to add signature flairs to dishes and achieve higher price points. Entrees such as stuffed french toast, white chocolate raspberry truffle pancakes and eggs benedict made with crab cakes range between $8.95 and $9.95 and offer distinctive dining. Gauging covers helps reduce operations costs for the upscale meals., From breakfast burritos to new-fangled Benedicts, operators are serving up wake up calls by spiffing up morning classics. EVERY TOWN SEEMS TO HAVE ONE: A brunch spot that customers clamor [...]

Dishes based on Asian noodles are appearing on restaurant menus throughout the US. Such dishes have a near-universal appeal, and operators appreciate their profitability. Noodles are typically paired with small portions of seafood or meat and lots of vegetables, and the result is low food costs. One factor attracting customers to noodle dishes is their apparent healthfulness. Various restaurants' noodle dishes are discussed., The market of the future belongs to operators who know how to use their (Asian) noodles. Across the country, menus are being invaded. Customers are slurping soups, nibbling salads, and [...]

Comfort foods are diverse in the US because of the cultural diversity of the population. Many restaurants are serving comfort foods with regional or ethnic influences. These different kinds of comfort foods share large portions and good value. There are recipes for Southern-style macaroni and cheese, Alsatian choucroute and Alsatian Baeckeoffe., No longer feeding a nation reared on meat loaf alone, operators are scanning the globe to find enticing new versions of comfort foods. Not everyone's grandmother made the same sunday [...]

The restaurant industry has a number of concerns, and their effect on the industry will be mixed in 1998. Some of these worries include competition, legislation, pricing, costs that keep increasing and liability. Other concerns include labor shortages, food safety and the threat of ever increasing casinos, which siphon business away from local restaurants., Waiting for news on your biggest concerns? Read on for the good, the bad, and the ugly. According to the American Sleep Disorders Association, 60 million Americans suffer from some [...]

Brewpubs are developing new food flavors to complement their beer. Pubs such as the River West Brewery and Heathman Bakery and Pub have revamped their menus to include flavors such as fresh fish, shrimp, steak, sandwiches and dishes made with beers. Manhattan, N.Y.-based Typhoon Brewery serves Thai food and Baltimore, Md.-based Sisson serves Creole dishes., Brewpubs are earning increased respect for their hand-crafted beers--and the food they choose to complement them. Serve ice-cold suds with haute cuisine? Sling gourmet chow to hardcore chug-a-luggers? A joke, [...]

Pkg. watercress (about 4 cups) ¼ cup chopped fresh basil ¼ cup thinly sliced fresh chives 1 Tbsp. fresh thyme leaves 1 tsp. kosher salt 4 Tbsp. unsalted butter, divided ½ cup panko breadcrumbs 2 oz. Chopped 1½ cups mayonnaise ¼ cup minced red onion ¼ cup chopped fresh flat-leaf parsley 2½ Tbsp. whole-grain mustard 2 Tbsp. fresh lemon juice 4 large hard-cooked eggs, peeled and roughly chopped (1½ cups) 2-3 dashes hot sauce (such as Tabasco), plus more to taste 2 Tbsp. unsalted butter, at room temperature 1 (12-oz.) ' " Grammy Rolls ACTIVE 40 MIN. - TOTAL 1 HOUR, 20 MIN., PLUS 1 HOUR RISING AND 1 HOUR STANDING - SERVES 8 2 cups warm whole milk (about 95°F) 9 Tbsp. unsalted butter, melted and divided 1 cup granulated sugar, divided 1 (¼-oz.) envelope active dry yeast (2¼ tsp.) 1 tsp. coarse kosher salt 5¼ cups plus 2 Tbsp. all-purpose flour, plus more as needed 1 Tbsp. unsalted butter, softened 1½ Tbsp. ground cinnamon Powdered sugar, for topping 1. "We're not cuckoo for Christmas decorations", explains chef Mike Lata, owner and culinary force behind FIG and The Ordinary restaurants in Charleston, South Carolina. [Extracted from the article]

Restaurateur Jean-Georges Vongerichten's nine restaurants are his harbingers of style and inventive cuisine. Not one to be typecast, Vongerichten is known for combining good food and ambient surroundings. This is clearly evident in his restaurants, which range from the austere, such as the Mercer Kitchen to the opulent, as represented by Prime Steakhouse. Understated elegance can also be found in Vongerichten's restaurants, the prime example of which is Vong Chicago in Chicago, IL., You might say that 42-year-old restaurateur Jean-Georges Vongerichten has amassed an empire by shaking up expectations. While his vibrant, inventive fare has had a profound impact on American cuisine, his [...]

Restaurant menu items are full of flavor in 1998. The reasons for this change are that the baby boom generation has aging palates which need greater stimulation. There are also higher immigration rates from Hispanic and Asian countries and these individuals are introducing new food preferences in the US. The lack of time for some individuals causes them to enter restaurants to experience homestyle favorites., From coast to coast, menus are satisfying palates with both excitement and comfort. LET'S FACE IT, IT'S AN EXCITING TIME to dine out. Evident in such menu items as Four-Tomato [...]

CHRISTMAS DAY BREAKFAST The presents are open, the fire is roaring, and you've got to feed a full house. This sweet and savory meal (think do-ahead French toast and peppery [...]

TIME: 12 hours DIFFICULTY: Moderate. If you can work a grill and can devote a day to it, you can do this. THE PROJECT BY PAULA DISBROWE PHOTOGRAPHS BY CHRISTOPHER [...]

The most popular table-tennis club in Austin, Tex., is hidden in a storage facility on the North Side of town. A secret code opens a gate, and then another set [...]

Five years ago, when my boyfriend and I traveled to South Texas to interview for a job to cook on a ranch, our prospective employers -- the ranch owners -- […]

For musicians who straddle the line between local popularity and widespread fame, success -- or perhaps survival -- is measured on the odometer. Anywhere from four to six nights a [...]

The article offers information on learning barbecue cooking and grilling at The Alisal Guest Ranch and Resort in Solvang, California. Topics discussed include season and baste the meat throughout the cooking process after the meat is seasoned and marinated; cooking tri-tip low and slow as fast grilling over high heat makes the cut more tough; and origin of Santa Maria barbecue cooking and has tri-tip seasoned with a peppery spice.

Ideally, all great hospitality design manages to delight people with a beautiful atmosphere, but also make them feel at home. Nowhere is this goal more crucial or complex than a [...]

A country club in southern California modeled after a hillside village in Tuscany? Sounds a bit like Vegas, no? But The Bridges, a golf clubhouse in Rancho Santa Fe, California, [...]

Sometimes, the challenge of a space becomes its defining character. Such is the case at Bacar, a multi-level, 110-seat restaurant and wine salon that opened in San Francisco last year. [...]

Every now and then, a new ingredient swims into favor. This is one such story. Of late, an increasing number of America's most cutting edge chefs are devoting attention to [...]

A soothing respite in sultry Las Vegas Think of the sun-soaked glamour of 'The English Patient,' and you've captured the feel of Bice, a 225-seat restaurant that opened last year [...]

Finding the inner sophistication of Scottsdale 'Arizona is growing out of its hokiness and into its place as the seventh largest city in the country,' says designer Jeff Low. 'We [...]

For some chains, there's nowhere to go but up. AS MORE AND MORE casual chains look to separate themselves from the ever-crowded pack, one trend is emerging among several big [...]

Move over bed, here comes the bath. After mastering the Heavenly Bed concept, Starwood Hotels and Resorts have turned their attention to the pleasures of the bath. 'Bathrooms are the [...]

Applebee 's menu guru strikes out on his own. FRESH FROM implementing a brand new menu for Applebee's 1,300 units, John Koch, the chain's head of menu development, is departing [...]

Aiming to upgrade house salads, operators steal inspiration (and ingredients) from the rest of the kitchen. REMEMBER WHEN a pile of iceberg and a tomato wedge would suffice? No more. [...]

HEALTHY, VEGETABLE-BASED items drive the menu at Kaya, a new quickservice health-food option that gives meaning to the old real-estate maxim-it's actually a moveable cart that travels from floor-to-floor in [...]

Trend meets tradition when classic sandwiches get a creative new spin. IT'S DIFFICULT TO navigate a menu these days without bumping into somebody's version of macaroni and cheese, roast chicken [...]

Need a pastry chef? Take a number. And get ready to pay. BRUCE SHERMAN had finally found a pastry chef. Or so he thought. As executive chef of North Pond [...]

When it comes to vegetarian options, creative operators have discovered the benefits of faking it. THE INDUSTRY HAS COME a long way from the days when 'vegetarian option' meant a [...]

Shaken in woks, simmered in broth, or curled around chopsticks, Asian-inspired noodles have just begun to show their stuff. IT'S DIFFICULT to imagine a food that evokes more good feelings [...]

When it comes to an avalanche of rich sauces, ice cream, and frivolous toppings, customers want to clean up your mess. ICE CREAM SUNDAES ARE not just for kids anymore. [...]

Upscale Dining A RECENT WINTER afternoon finds Bob Okura, VP of culinary development and corporate chef for the Cheesecake Factory, helping implement a new menu at the company's Skokie, IL, [...]