Nation's Restaurant News

Nation's Restaurant News

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Nation's Restaurant News serves the information needs of foodservice professionals, providing a one-stop resources for the most industry coverage.

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Nation's Restaurant News
62 posti aggiornati Gennaio 10, 2014
Cool Plates is a new feature that showcases dishes from across the country to help inspire chefs’ creativity, curated by Bret Thorn, food editor for Nation's Restaurant News.
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Nation's Restaurant News
17 posti aggiornati Luglio 30, 2012
17 posti incluso Top That! Pizza - Mansfield, TX, Blaze Pizza, Mod Pizza, Pie Five Pizza Co.
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Nation's Restaurant News
9 posti aggiornati Maggio 2, 2012
When Nation's Restaurant News editors aren't covering happenings on the NRA Show floor, they're likely exploring the culinary delights of the Windy City. Here's some of their top Chicago dining picks.
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Nation's Restaurant News
1 posti aggiornati
1 posto incluso The Signature Room at the 95th
    Consigli recenti di Nation's Restaurant News
    Salva
    "Typical pad Thai is made with rice noodles and often topped with a fried egg or has egg mixed in with the noodles. Chef Preyanet Pongsuwan uses shredded green papaya instead of noodles."
    Nation's Restaurant NewsNation's Restaurant News · Dicembre 13, 2013
    Thai
    · New York, Stati Uniti
    8.1
    Salva
    "Chef Preyanet Pongsuwan of OBAO NY uses shredded green papaya instead of noodles for this non-traditional pad Thai."
    Nation's Restaurant NewsNation's Restaurant News · Dicembre 13, 2013
    Thai
    · New York, Stati Uniti
    8.2
    Salva
    "Pastry chef Anna Markow has been making this mash-up of two holiday favorites for the past few years as part of cookie and treat boxes she sends at Christmas."
    Nation's Restaurant NewsNation's Restaurant News · Dicembre 6, 2013
    Ristorante
    · Brooklyn, Stati Uniti
    6.2
    Salva
    "Grilled Octopus: Chef-owner Justin Devillier uses sweet-and-sour satsuma oranges — the first citrus fruit to ripen in the fall in Louisiana — and octopus for this popular appetizer."
    Nation's Restaurant NewsNation's Restaurant News · Novembre 22, 2013
    Bar
    · New Orleans, Stati Uniti
    8.9
    Salva
    "Gianni Cavicchi, beer director for Cafe d'Alsace, developed the Cider sangria for the fall with the growing popularity of cider in mind."
    Nation's Restaurant NewsNation's Restaurant News · Ottobre 25, 2013
    Francese
    · New York, Stati Uniti
    8.6
    Salva
    "Chef Shane Lyons of Distilled NY uses duck confit and brioche French toast in this take on chicken and waffles."
    Nation's Restaurant NewsNation's Restaurant News · Ottobre 22, 2013
    Pub ristorante
    · New York, Stati Uniti
    7.5