Cocktail-inspired scents, Scotch eggs and Fado dinner

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent tasting adventures, starting with more of a smelling experience. Bret was invited by Via Carota, a gem of an Italian restaurant in Greenwich Village, to try their new bottled cocktails. But the event was held at a perfume shop that crafted personal scents for the attendees while they sipped on espresso martinis, spritzes and white negronis. Bret left with samples of both bottled cocktails and his custom scent. Pat visited Jones Wood Foundry, a British-style pub with an impressive draft beer selection. Between the Scotch eggs, Yorkshire pudding with blue cheese lemon dip, curried chicken pot pie and toffee pudding, she could have been in London rather than a few blocks from her Manhattan apartment.  We shared an interview with Anthony Amoroso, the new VP of innovation and growth at Maggiano’s Little Italy. Amoroso has helmed the kitchen in several famous independents and Michelin-starred restaurants, and now welcomes this opportunity to return to his Italian-American roots and work with the chefs across Maggiano’s 50 locations.  He talks about how he is elevating the dining experience with top-quality ingredients and presentations while retaining the menu’s well-loved favorites and Maggiano’s tradition. Amoroso also works closely with the beverage director and sommelier, and new cocktails and wine selections now complement the food. And he describes what’s next in terms of the Dallas-based chain’s menu, restaurant design and growth.