Menu Feed Podcast
1) Galit beverage director Scott Stroemer discusses what Chicagoans like to drink
Menu Talk: The sommelier also oversees neighboring restaurant Cafe Yaya
2) At Shake Shack, innovation begins with guest insights
Shake Shack takes pride in being the first in its category to launch on-trend menu items, according to Nancy Combs, SVP of culinary and calendar innovation at the fast casual.Although Shake Shack was ...Show More
3) Omaha restaurateur David Utterback offers his take on Japanese food without a proper kitchen
David Utterback wanted to be a punk rocker, and like many aspiring musicians he started working in restaurants to make money. He was quickly hired at Blue Sushi Sake grill, which was the coolest resta...Show More
4) For Zaxbys' CMO Patrick Schwing, enhancing the core menu is key
Zaxbys has been in the chicken finger business since 1990, six years before Raising Cain’s and decades earlier than Wendy’s. But with the competition getting fiercer with every new chicken tender or w...Show More
5) Jeffrey Bank, head of Carmine’s and Virgil’s, shares how to succeed in high-volume dining
Jeffrey Bank is CEO of Alicart Restaurant Group, which owns Carmine’s and Virgil’s in New York City, as well as one location of seafood concept Mermaid Oyster Bar.Carmine’s is an Italian-American conc...Show More
6) Korean restaurant Bonyeon offers 'a new way to steak'
The Korean Wave or “Hallyu” has popularized barbecue, fried chicken, K-pop and K-dramas in the U.S., but Bonyeon in Chicago set out to elevate the trend.Kate Park, co-founder of the restaurant and the...Show More
7) BarChef owner Frankie Solarik elevates experiential cocktails
Frankie Solarik’s sources of inspiration range from molecular gastronomist Ferran Adrià to Marco Moreira, the chef of Tocqueville, a fine-dining restaurant in New York City, where he was deemed too sc...Show More
8) How Levain Bakery is leaning into treat culture through catering
Levain Bakery, a New York City obsession among cookie lovers, started as a bread shop 30 years ago. The famous gooey and crispy 6-ounce cookies came about by accident.The founders, Connie McDonald and...Show More
9) Scott Conant chats about his new restaurant, his sauce line and his plans for a sandwich shop
Scott Conant has been working in restaurants for 40 years, since he was an eager 15-year-old teen in Waterbury, Connecticut. Since then he has opened restaurants in New York City, Miami, Las Vegas, To...Show More
10) How restaurateur Eric LeVine's 45-year career has led to health and wellness
Brooklyn-born Eric LeVine started cooking in restaurant kitchens at the age of 12, working the fry station at a neighborhood diner. Although that would be considered illegal child labor today, he love...Show More