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“Menu Feed” is a biweekly podcast brought to you by Restaurant Business and FoodService Director.
Listen to Menu Feed, a Arts podcast by Restaurant Business Online . Stream 238 episodes in English, follow new audio stories, and play episodes online on Radio and Podcast.
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Spike Gjerde has long been one of the most committed regionalists in American cooking — so committed that for a while his Woodberry Kitchen...
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 vi...
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 di...
Gregg Horan knows steakhouses. As a longtime partner in Gibsons—one of Chicago's most iconic steak destinations—he's spent years mastering t...
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...
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 an...
Nicholas Poulmentis took a remarkably straightforward approach to entering the world of food TV: He filled out an application. It was appare...
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 + Kockt...
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 eq...
Chef Sungchul Shim’s dream was to have a restaurant in Times Square, and he realized that dream just about a year ago when he opened Gui Ste...
Danny Lledó is the chef and owner of Xiquet and Taller de Xiquet. The former is a Michelin-starred, tasting-menu restaurant in Washington, D...
Our guest on this week’s Menu Talk is Ahu Hettema, chef-owner of Istanbul Hawai’i restaurant in Honolulu. Chef Hettema came to California to...
Billy Dec is the owner of Sunda New Asian, a Pan-Asian concept with a heavy bent toward Dec’s own Filipino heritage. The original location i...
Dozens of menu trend forecasts came in towards the end of 2025 from culinary and restaurant industry experts. Included in that pile were the...
When it comes to Mexico and spirits, most people think of tequila, which has now surged past whiskey and even vodka to become the most widel...
Kevin Lee grew up in a Korean-American family in Oklahoma City, a place not known as a dining destination 20 years ago. There were the usual...
David Burke has been working in kitchens since graduating from the Culinary Institute of America in 1982, and he’s still going strong, curre...
To earn her own way through theater school in Philadelphia, Tai Ricci bussed tables at one of Stephen Starr’s restaurants. With her naturall...
Te’Sean Glass is chef de cuisine of True Laurel, a cocktail bar in San Francisco’s Mission District where he takes a farm-to-table approach...
Our guest on this week's Menu Talk is Isabel Coss, executive chef at Pascual, a contemporary Mexican restaurant in Washington, D.C. A native...
Nelson German was born and raised in the Dominican-American community of Washington Heights in New York City, but he mostly cooked classic f...
With an early focus on cold coffee, energy drinks and a flavor-forward menu, Dutch Bros has established itself as a leader in the increasing...
Menu Talk: The sommelier also oversees neighboring restaurant Cafe Yaya
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 cale...
David Utterback wanted to be a punk rocker, and like many aspiring musicians he started working in restaurants to make money. He was quickly...
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 co...
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 conc...
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 eleva...
Frankie Solarik’s sources of inspiration range from molecular gastronomist Ferran Adrià to Marco Moreira, the chef of Tocqueville, a fine-di...
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 cook...
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 h...
Brooklyn-born Eric LeVine started cooking in restaurant kitchens at the age of 12, working the fry station at a neighborhood diner. Although...
Stephanie Izard has a streak of fearlessness in her. She went from being a sous chef to a restaurateur at age 27 and hasn’t looked back. Clo...
Amanda Toups, partner with her husband Isaac Toups in New Orleans’ Toups Meatery, flew into action when COVID-19 closed the restaurant back...
Jet Tila is known as a TV chef these days, thanks to his many appearances on the Food Network and elsewhere, but he has actually been workin...
Chef and restaurateur Victor Steinbrueck shook up the Seattle seafood scene when he opened LocalTide in 2020. The restaurant refuses to fall...
Douglas Keane originally opened Cyrus in Healdsburg, California, earning two Michelin stars and many accolades. But during the pandemic, a b...
Raheem Sealey is the corporate chef of Kyu Restaurant, which has locations in Las Vegas, Miami, and New York City. Sealey is based in Miami,...
The average workplace catering order size is up 12% to about $420. That’s good news for restaurants, said Cindy Klein Roche, chief growth of...
Marc Sheehan has long been interested in the history of food. A graduate of the Culinary Institute of American in Hyde Park, N.Y., the Massa...
Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, visited Atlantic City’s Ocean Casino Resor...
Chef and restaurateur BJ Lieberman discussed his career evolution, from his time at Husk and Little Pearl in Charleston, SC, and Washington,...
Luckin Coffee is a massive concept based in China that is widely regarded as Starbucks’ chief global rival, although it just recently arrive...
Menu launches haven’t slowed down coming off the July 4 holiday weekend. Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn...
Much of the country suffered from a punishing heat wave last week, including New York City, where Menu Talk co-hosts Pat Cobe, senior menu e...
Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, recorded Menu Talk from Boston, where he c...
Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, joined the podcast fresh off of a trip to...
McDonald’s had been teasing the return of its chicken Snack Wraps on social media, but Popeyes beat them to the punch with the launch of sim...
Peaches, guava and Persian flavors are trending on menus this week, according to Pat Cobe, senior menu editor of Restaurant Business, and Br...
Bret and guest co-host Heather Lalley discuss the latest food and beverage trends and share an interview with Susan Bae, executive pastry ch...
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Menu Feed is listed as a Arts show. The show language is listed as English.
This page lists 238 episodes for Menu Feed. More episodes are available from the View more button when the list continues.