Menu Talk

Ryan Poli of Iggy’s in Nashville gets ready to open a steakhouse called Claymore

Ryan Poli opened the first restaurant where he was the boss just three years ago. Before that, he’d spent decades running other people’s restaurants in Chicago — Butter,

JoJo Hernandez is putting Jacksonville, Florida, on the map as a Filipino food destination

JoJo Hernandez worked as a chef at country clubs and fine-dining kitchens, but his culinary heart was always with his family’s Filipino cooking. He began introducing thos

Eric Leveillee highlights the bounty of the Catskills at the DeBruce

Eric Leveillee is the culinary director of The DeBruce, a 12-roomboutique hotel in the Catskills community of Livingston Manor, N.Y., where he has worked since 2020, offe

Christian Nuñez takes Buena Vista Restaurant & Bar from one to three locations, each stamped with his unique vision

Christian Nuñez, owner of Buena Vista Restaurant & Barin New York City, was raised in a restaurant family, but he swore he wouldnever get into the business himself. All t

New Orleans chef Justin Devillier gets ready for his next restaurant

Justin Devillier has been running the award-winning New Orleans restaurant La Petite Grocery for around two decades, and he’s about to branch out for the first time. Alt

Elevated barbecue with a California accent is a differentiator for Whiskey ‘N Rye

Don Conner is CEO of Whiskey ‘N Rye with several locationsin California’s Central Coast. The full-service “modern smokehouse” is differentiated by its California-style ba

Michael Zentner has it figured out at Merci in Charleston, South Carolina

Michael Zentner has followed a fairly normal career path in the restaurant industry, but in many ways has had an unusual level of success. He started by washing dishes in

Bobbie Lloyd brings a lifelong love of baking to Magnolia Bakery's C-suite

Magnolia Bakery started as a small neighborhood bake shop in New York City’s Greenwich Village and quickly rose to fame as a cupcake destination, thanks to “Sex and the C

Joey Campanaro celebrates 20 years of Little Owl in New York City

Veteran restaurateur Joey Campanaro opened Little Owl 20 years ago in New York City’s West Village to nearly instant acclaim with his legendary pork chops and meatballs.

How Shah's Halal grew its food cart menu into a global chain

Shah’s Halal started out as a food cart on the streets of Queens in New York City in 2005, selling gyros and rice bowls with Afghan flavors. The simple menu used 100% hal

Joe Giacomino and John Vermiglio discuss Detroit's culinary evolution

Join chefs and restaurateurs Joe Giacomino and John Vermiglio as they share their remarkable journey transforming Detroit's dining scene. Since opening Grey Ghost in 2016

Marc Falsetto is reshaping the restaurant scene in Fort Lauderdale

From casual tacos to caviar and champagne — discover how restaurateur Marc Falsetto transformed Fort Lauderdale's dining landscape and pivoted to luxury during a pandemic

Tara Wong showcases old-school cocktails with modern elements

From dishwasher to award-winning mixologist, Tara Wong's journey through Detroit's hospitality scene is a masterclass in passion and perseverance. Starting in professiona

Jeremy Sasson seeks connection with community with his Heirloom Hospitality Group

From first-time restaurateur to hospitality empire builder, Jeremy Sasson's journey is a masterclass in passion-driven entrepreneurship. Despite zero restaurant experienc

Adrienne Cole infuses House of Marigold with culinary and entrepreneurial spirit

Adrienne Cole is co-founder and owner of House of Marigold in Louisville, Kentucky, a full-service breakfast, brunch and lunch restaurant she opened with her husband, Kri

Tom Berry’s travels inspire the menus and concepts in COJE’s portfolio

Meet Tom Berry, Chief Culinary Officer of COJE Management Group! 🍽️ Tom oversees 11 unique restaurants across Boston, spanning everything from Mexican and Chinese to Per

Dimitri Zafeiropoulos promotes the diversity of Greek wines at Estiatorio Milos

Dimitri Zafeiropoulos has been global beverage director of Greek seafood concept Estiatorio Milos since 2022, having joined the company in early 2019. He worked his way u

Inside Husk Nashville: Chef Bryan O’Kelly’s Southern Menu Secrets

Bryan O'Kelly didn't start his culinary career in culinary school—he started washing dishes at a Charleston restaurant to pay for college. But once he got behind the stov

How Eric Dale Reinvented Pastry Through Fashion, Fermentation, and Sourdough Innovation

Eric Dale has spent more than 21 years shaping Denver’s pastry scene at Rioja, where he has built a reputation for creative desserts, sourdough baking, and innovative pas

Menu Innovation & Value Strategy with Lazy Dog Restaurants CEO Chris Simms

Join Pat Cobe, Senior Menu Editor at Restaurant Business, for an exclusive conversation with Chris Simms, CEO of Lazy Dog Restaurants. Discover how this innovative casual