Menu Talk

The Chef Who Once Banned Black Pepper & Lemons: Spike Gjerde

05 May 2026

Contributed by Lukas

Spike Gjerde has long been one of the most committed regionalists in American cooking — so committed that for a while his Woodberry Kitchen in Ba...

Chef Jeremiah Langhorne: How The Dabney Became D.C.'s Michelin-Starred Mid-Atlantic Restaurant

28 Apr 2026

Contributed by Lukas

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 vision. ...

Suresh Sundas and Dante Datta innovate with Indian food & drink in D.C.’s H Street neighborhood

21 Apr 2026

Contributed by Lukas

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 direc...

Gregg Horan builds steakhouse success in the suburbs

14 Apr 2026

Contributed by Lukas

Gregg Horan knows steakhouses. As a longtime partner in Gibsons—one of Chicago's most iconic steak destinations—he's spent years mastering...

B.J. Lieberman finds work-life balance in Columbus, Ohio

07 Apr 2026

Contributed by Lukas

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 of Colu...

Why Lion's Choice won't compromise on its signature sandwich despite higher beef costs

31 Mar 2026

Contributed by Lukas

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 and beyond...

Nicholas Poulmentis plans distinctive Greek cuisine at his upcoming New York City restaurant

24 Mar 2026

Contributed by Lukas

Nicholas Poulmentis took a remarkably straightforward approach to entering the world of food TV: He filled out an application.It was apparently a very...

Kitchen + Kocktails by Kevin Kelley is exactly the kind of restaurant he likes to dine in

17 Mar 2026

Contributed by Lukas

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 + Kocktails, an a...

Scott and Jacob Margroff discuss flavor and innovation at Strickland’s

10 Mar 2026

Contributed by Lukas

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 equipment....

Chef Sungchul Shim infuses Korean flavor into a Times Square steakhouse

03 Mar 2026

Contributed by Lukas

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 Steakhouse....

Danny Lledó shares the nuances of paella

24 Feb 2026

Contributed by Lukas

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.C., and ...

The chef behind the only Turkish restaurant in Hawaii

17 Feb 2026

Contributed by Lukas

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 stu...

Restaurateur Billy Dec prepares to open Sunda New Asian in Detroit

10 Feb 2026

Contributed by Lukas

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 in Chicag...

How Technomic's 2026 trend predictions are panning out

03 Feb 2026

Contributed by Lukas

Dozens of menu trend forecasts came in towards the end of 2025 from culinary and restaurant industry experts. Included in that pile were the top trend...

Mexican spirits expert Max Reis goes beyond tequila and mezcal

27 Jan 2026

Contributed by Lukas

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 widely consumed...

Kevin Lee is leading a restaurant renaissance in Oklahoma City

20 Jan 2026

Contributed by Lukas

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 chains, K...

David Burke discusses his new restaurant, SeaHawk Prime, while riffing on food trends

13 Jan 2026

Contributed by Lukas

David Burke has been working in kitchens since graduating from the Culinary Institute of America in 1982, and he’s still going strong, currently run...

Hi Neighbor Hospitality Group blends front- and back-of-house expertise to deliver what today's diners want

06 Jan 2026

Contributed by Lukas

To earn her own way through theater school in Philadelphia, Tai Ricci bussed tables at one of Stephen Starr’s restaurants. With her naturally outgoi...

Chef Te'Sean Glass brings life lessons to True Laurel

16 Dec 2025

Contributed by Lukas

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 to dis...

How Isabel Coss rose from bread baker to become executive chef at Washington, D.C.'s Pascual

09 Dec 2025

Contributed by Lukas

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 of Mex...

'Top Chef' alum Nelson German embraces more African influences

02 Dec 2025

Contributed by Lukas

Nelson German was born and raised in the Dominican-American community of Washington Heights in New York City, but he mostly cooked classic fine-dining...

Dutch Bros leads with menu innovation and hospitality

25 Nov 2025

Contributed by Lukas

With an early focus on cold coffee, energy drinks and a flavor-forward menu, Dutch Bros has established itself as a leader in the increasingly competi...

Galit beverage director Scott Stroemer discusses what Chicagoans like to drink

18 Nov 2025

Contributed by Lukas

Menu Talk: The sommelier also oversees neighboring restaurant Cafe Yaya

At Shake Shack, innovation begins with guest insights

11 Nov 2025

Contributed by Lukas

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 innov...

Omaha restaurateur David Utterback offers his take on Japanese food without a proper kitchen

04 Nov 2025

Contributed by Lukas

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 ...

For Zaxbys' CMO Patrick Schwing, enhancing the core menu is key

28 Oct 2025

Contributed by Lukas

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 competit...

Jeffrey Bank, head of Carmine’s and Virgil’s, shares how to succeed in high-volume dining

21 Oct 2025

Contributed by Lukas

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 Me...

Korean restaurant Bonyeon offers 'a new way to steak'

14 Oct 2025

Contributed by Lukas

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...

BarChef owner Frankie Solarik elevates experiential cocktails

07 Oct 2025

Contributed by Lukas

Frankie Solarik’s sources of inspiration range from molecular gastronomist Ferran Adrià to Marco Moreira, the chef of Tocqueville, a fine-dining re...

How Levain Bakery is leaning into treat culture through catering

30 Sep 2025

Contributed by Lukas

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 a...

Scott Conant chats about his new restaurant, his sauce line and his plans for a sandwich shop

23 Sep 2025

Contributed by Lukas

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 ...

How restaurateur Eric LeVine's 45-year career has led to health and wellness

16 Sep 2025

Contributed by Lukas

Brooklyn-born Eric LeVine started cooking in restaurant kitchens at the age of 12, working the fry station at a neighborhood diner. Although that woul...

Stephanie Izard on menu development, fame and her new projects

09 Sep 2025

Contributed by Lukas

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. Closing tha...

How Amanda Toups turned a pandemic-era response into a powerful hunger-fighting nonprofit

02 Sep 2025

Contributed by Lukas

Amanda Toups, partner with her husband Isaac Toups in New Orleans’ Toups Meatery, flew into action when COVID-19 closed the restaurant back in March...

Jet Tila gets into Chino-Latino cooking

26 Aug 2025

Contributed by Lukas

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 working in the r...

Seattle chef Victor Steinbrueck on high-touch hospitality in a fast-casual space

25 Aug 2025

Contributed by Lukas

Chef and restaurateur Victor Steinbrueck shook up the Seattle seafood scene when he opened LocalTide in 2020. The restaurant refuses to fall into ty...

Douglas Keane flipped the script on Cyrus, changing the business model and dining experience

19 Aug 2025

Contributed by Lukas

Douglas Keane originally opened Cyrus in Healdsburg, California, earning two Michelin stars and many accolades. But during the pandemic, a burned-out ...

Raheem Sealey shares his approach to menu innovation at Kyu

07 Aug 2025

Contributed by Lukas

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, where he ...

How restaurants can build a robust revenue stream through workplace catering

05 Aug 2025

Contributed by Lukas

The average workplace catering order size is up 12% to about $420. That’s good news for restaurants, said Cindy Klein Roche, chief growth officer fo...

Marc Sheehan offers his own takes on New England cuisine in Paul Revere's former copper mill

29 Jul 2025

Contributed by Lukas

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 Massachusetts n...

How Cracker Barrel chef Matt Banton is expanding the flavor portfolio

22 Jul 2025

Contributed by Lukas

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, visited Atlantic City’s Ocean Casino Resort,...

Chef BJ Lieberman on making a name for himself in Columbus, Ohio

22 Jul 2025

Contributed by Lukas

Chef and restaurateur BJ Lieberman discussed his career evolution, from his time at Husk and Little Pearl in Charleston, SC, and Washington, DC, to th...

Tyler Florence dishes on San Francisco and David Burke puts his pastrami to the test

15 Jul 2025

Contributed by Lukas

Luckin Coffee is a massive concept based in China that is widely regarded as Starbucks’ chief global rival, although it just recently arrived in the...

Happy Hour value and summer flavors

08 Jul 2025

Contributed by Lukas

Menu launches haven’t slowed down coming off the July 4 holiday weekend. Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior...

The summer of spritzes

01 Jul 2025

Contributed by Lukas

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 editor of R...

Oysters and value meals trend on summer menus

24 Jun 2025

Contributed by Lukas

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, recorded Menu Talk from Boston, where he check...

Chef Jonathon Sawyer discusses his Chicago restaurant, Kindling, and his latest TV appearance

17 Jun 2025

Contributed by Lukas

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, joined the podcast fresh off of a trip to Las ...

The 'chicken wars' enter a new phase

10 Jun 2025

Contributed by Lukas

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 similar wra...

Persian food emerges in the Middle Eastern niche

03 Jun 2025

Contributed by Lukas

Peaches, guava and Persian flavors are trending on menus this week, according to Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, ...

Cannabis drinks make a splash at the National Restaurant Show

27 May 2025

Contributed by Lukas

Bret and guest co-host Heather Lalley discuss the latest food and beverage trends and share an interview with Susan Bae, executive pastry chef of Mo...

Innovation rules at 2025 MenuMasters

21 May 2025

Contributed by Lukas

The annual National Restaurant Association Show in Chicago concluded Tuesday, and both editors spent the last four days walking the Show floor, sampli...

The power of ube

13 May 2025

Contributed by Lukas

Ube, the photogenic purple sweet potato from the Philippines, has been trending gradually in the United States. It got a boost recently when it made i...

How one eatertainment concept is elevating its food game

06 May 2025

Contributed by Lukas

Cinco de Mayo is now in the rearview mirror, and restaurant chains are focusing on new tie-ins. Bret Thorn, senior food & beverage editor of Natio...

Limited-time offers roll out at warp speed

29 Apr 2025

Contributed by Lukas

Lots of LTOs and permanent menu items launched recently, as innovation accelerates. Bret Thorn, senior food & beverage editor of Nation’s Resta...

Chain chefs share menu insights

22 Apr 2025

Contributed by Lukas

Pat Cobe, senior menu editor at Restaurant Business, and Bret Thorn, senior food & beverage editor for Nation’s Restaurant News and Restaurant H...

Wendy's rolls out new line of Frostys

15 Apr 2025

Contributed by Lukas

Hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaur...

Pickle-mania sweeps restaurants

08 Apr 2025

Contributed by Lukas

Pickles are moving from sidekick to main event on restaurant menus, as the Menu Talk co-hosts witnessed recently. Bret Thorn, senior food & bever...

Beverages catch fire

01 Apr 2025

Contributed by Lukas

Beverage concepts are proliferating across the country, and for good reason. As Pat Cobe, senior menu editor of Restaurant Business, reported recently...

Chef Scott Davis on Noodles & Company's revamp, plus more menu upgrades

25 Mar 2025

Contributed by Lukas

Spring brings a lot of menu activity, and the most recent launches show a focus on upgraded ingredients and formats. Menu Talk hosts Bret Thorn, seni...

A closer look at spring's menu makeovers and fruity flavors

18 Mar 2025

Contributed by Lukas

Menu Talk hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News a...

Restaurant chains roll out seafood specials for Lent

11 Mar 2025

Contributed by Lukas

Lent is upon us, and that means seafood specials at restaurants across the country, both for Catholics who refrain from eating meat on Fridays during ...

Starbucks welcomes spring with cherry and ube drinks

04 Mar 2025

Contributed by Lukas

Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Ho...

Exploring the first IHOP-Applebee's cobranded restaurant

25 Feb 2025

Contributed by Lukas

Pat Cobe, senior menu editor of Restaurant Business, recently attended a milestone event for the town of Seguin, Texas: the debut of the first Applebe...

Danny Meyer's new restaurant opens in Times Square

18 Feb 2025

Contributed by Lukas

Danny Meyer’s Union Square Hospitality Group (USHG) just reopened the "The View" restaurant atop the Marriott Marquis Hotel in NYC’s Times Square....

Doughnut chains go all out on Valentine's Day

11 Feb 2025

Contributed by Lukas

Valentine’s Day is approaching quickly, and another major American midwinter celebration, the Super Bowl, is just past. Chain restaurants gear up f...

Unexpected Valentine's Day menu promotions

04 Feb 2025

Contributed by Lukas

Valentine’s Day is fast approaching and many restaurants are offering the usual romantic dinners for two. But this year, even coffee cafes and smoot...

Super Bowl specials start trickling in

28 Jan 2025

Contributed by Lukas

The Super Bowl is approaching fast as the Kansas City Chiefs will face the Philadelphia Eagles in New Orleans on Feb. 9, and in the restaurant world t...

Far-out pizza toppings and beefy limited-time offers

21 Jan 2025

Contributed by Lukas

Pizza toppings are going way beyond the usual these days. Pat and Bret discussed that trend, leading off with all the appetizer-inspired pizzas we’v...

Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce

14 Jan 2025

Contributed by Lukas

This new year, there has been a lot of buzz about how short-lived most people’s commitment to their resolutions are.  Pat and Bret discussed that t...

2025 menu predictions and Dry January news

07 Jan 2025

Contributed by Lukas

Welcome to a new year of Menu Talk. On this week’s podcast, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaura...

L.A. dine-around, Taco Bell nuggets and oak-fired steak

17 Dec 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

Informa's holiday party, Yelpers' favorite restaurant and a brasserie at Grand Central

10 Dec 2024

Contributed by Lukas

On this week’s podcast, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, said that the holida...

Momo crawl, Black Friday in Chinatown and dinner at Baar Baar

03 Dec 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

Virgil's 30th anniversary, happy hour at Mermaid Inn and Christmas decorations at Pete's Tavern

26 Nov 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Resta...

Cocktail-inspired scents, Scotch eggs and Fado dinner

19 Nov 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

Worlds of Flavor, pastrami with horseradish and Cambodian food

12 Nov 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

Chicago taste-around, revisiting Eataly and dinner with Wonder

05 Nov 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

Edible glitter, tainted onions and the evolution of American sushi

29 Oct 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

Chef-inspired Crunchwraps, Cava's all in on ranch and a visit to Bluestone Lane

22 Oct 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

Whole hog barbecue, CREATE recap and 2 food festivals

15 Oct 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

Greek food, the Chicken Big Mac and 'The Bear'

08 Oct 2024

Contributed by Lukas

Bret was a bit of a homebody last week as he prepared for CREATE: The Event for Emerging Restaurateurs, a conference that Nation’s Restaurant News i...

ChatGPT says hello, sauces are everywhere and so is KPOT

01 Oct 2024

Contributed by Lukas

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, kicked off this week’s podcast by briefly in...

Eggs in purgatory, happy hour bargains and too much spice

24 Sep 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse

17 Sep 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

Fresh dates, pawpaws and new restaurant Rokusho in Los Angeles

10 Sep 2024

Contributed by Lukas

On this week’s podcast, Nation’s Restaurant News and Restaurant Hospitality senior food & beverage editor Bret Thorn is joined by Lisa Jenning...

Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building

03 Sep 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

US Open chefs, Lebanese wines and khachapuri variations

27 Aug 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

Pumpkin spice season, New York's month-long 'restaurant week' and summer menu pricing

20 Aug 2024

Contributed by Lukas

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaur...

Kaiseki menus, Detroit-style pizza and a West African chef's pop-up

13 Aug 2024

Contributed by Lukas

This week on Menu Talk, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restauran...

Thousand-hole pancakes, Alex Stupak's state of mind, family dining and fries

06 Aug 2024

Contributed by Lukas

This week, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Re...

The value of inviting loyal customers for a menu preview

30 Jul 2024

Contributed by Lukas

The team behind Brine, a fast casual with a location in New York City and another in Fair Lawn, New Jersey, invited 100 of the restaurant’s regulars...

Food holidays, restaurant weeks and the magic of long-standing operators

23 Jul 2024

Contributed by Lukas

This week, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Re...

Hop water, matcha and prix fixe menus

16 Jul 2024

Contributed by Lukas

This week, Pat Cobe, senior menu editor at Restaurant Business, shared her take on Blank Street’s summer matcha drinks and the escalating price of l...

Fieldtrip, potato cakes, restaurant merch and rice

09 Jul 2024

Contributed by Lukas

This week, Pat Cobe, senior menu editor of Restaurant Business, recounted her visit to Fieldtrip, J.J. Johnson’s Afro-Caribbean rice bowl concept wi...

Roast pig, ancient grains and Perkins' menu mission

02 Jul 2024

Contributed by Lukas

Despite what are usually characterized as the “lazy days of summer,” there’s been a lot of menu action this week. Pat and Bret both attended an ...

Mushrooms, Malaysian food and Pizza Hut's new pie

25 Jun 2024

Contributed by Lukas

This week, Pat Cobe, senior menu editor of Restaurant Business, reported from Atlanta, where Menu Directions, a conference hosted by sister publicatio...

Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves

18 Jun 2024

Contributed by Lukas

This week on Menu Talk, hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor at Nation’s Res...

Dan Kluger's newest restaurant, port pairings and Cheez-Its

11 Jun 2024

Contributed by Lukas

This week on Menu Talk, hosted by Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food and beverage editor of Nation’s R...

Saucy nuggets, steak and sticker shock

04 Jun 2024

Contributed by Lukas

This week on Menu Talk, hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food and beverage editor at Nation’s Resta...

Cardamom, caviar and other trends from the National Restaurant Show

28 May 2024

Contributed by Lukas

This week on Menu Talk, your hosts, Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Re...