Menu Talk

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 those cherished dishes to the Jacksonville, Florida, community through pop-ups at events, eventually operating a food truck while still helming the stove at his day job. But his lifelong dream was to have a brick-and-mortar restaurant with a menu highlighting Filipino recipes. That dream became a reality in 2023, when, with his wife’s support, he took the plunge and opened Abstrakt Filipino Essence. It’s one of several Filipino restaurants in Jacksonville, which has the largest Filipino population in the state. In fact, Hernandez is co-founder of Jax Filipino Chefs, and every April, the city hosts a Filipino Food Month Trail, guiding residents and visitors to these culinary destinations.He and his wife developed Abstrakt Filipino Essence with the goal of familiarizing diners with the cooking from his family’s culture, but he says it’s 80% authentic Filipino and 20% his own twist, garnered from years of experience working as a chef. Menu items like lumpia, chicken pancit, adobo chicken wings, and pork belly sisig embody his signature style. Listen as chef-owner Hernandez describes how he blends Filipino cuisine with contemporary touches, how his dream restaurant continues to evolve, and why he relishes his role as an ambassador of Filipino culture. 

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, offering a seasonal tasting menu as well as regular à la carte service. He spent his formative culinary years in Philadelphia aftergraduating from Temple University with a degree in economics. He started at a Mexican restaurant called El Camino Real, where he fell in love with his waitress and got a job in the kitchen to try to get to know her better. It worked — they’re still married — and Leveillee went on to pursue a cooking career, working at Vernick Food & Drink under Greg Vernick and then heading up the kitchen at Marigold. His next stop was Lacroix at The Rittenhouse Hotel, wherehe worked during the runup to the pandemic and then ended up at The DeBruce. He recently shared his perspective on highlighting theingredients that he sources from the area, buying most of his produce from a farmer within walking distance of the property, as well as the occasional import, such as the Mexican herb epazote that he said goes well with trout.

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 that changed when he was recruited ata Penn State college career fair by Chipotle Mexican Grill to become a managerin training.He took his Chipotle experience home to his father’srestaurant, helping to turn it around into a profitable enterprise. He changedthe name, introduced a Latino happy hour, and upgraded the venue. But in 2018, Nuñez wanted a place of his own with a moreupscale Euro-Latin menu and sophisticated cocktails. That was the debut of thefirst Buena Vista Restaurant & Bar in the Hell’s Kitchen neighborhood ofManhattan. This year, he opened two more locations within a few months of eachother — one in the East Village and the other in Murray Hill. A gutsy move tobe sure, but Nuñez has the ambition to grow Buena Vista into a larger restaurantbrand. Each location shares his vision but is slightly different, geared to itsparticular neighborhood through its design, ambiance, and menu mix.Listen as Nuñez shares how he differentiates the menu withinnovative takes on Spanish and Latin cuisine, how he elevates his restaurantswith artistic touches, and hints at his future plans for Buena Vista.Subscribe on Apple Podcasts.Subscribe on Spotify.

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.Although born into a Navy family in California, his family has been in Louisiana for generations and he moved to New Orleans in the early 2000s, before every city in the country had an interesting culinary scene, to pursue his career as a chef. He eventually landed at La Petite, as he calls it, and worked his way up through the kitchen and, eventually, bought a majority stake in the restaurant and has been running it with his wife, Mia Devillier, ever since.He won the 2016 James Beard Restaurant and Chefs Award for best chef in the South, but the restaurant was an institution long before that, and it remains one.Now the Devilliers are getting ready to open Daughters Neighborhood Italian about eight blocks away from La Petite Grocery in the space formerly occupied by Upperline Restaurant. It will be an Italian-American place, obviously with a bit of a Creole accent. Devillier recently discussed his approach to running restaurants and his plans for the new restaurant, possibly including a limited daily run of New Orleans’ signature Italian-American food, the Muffuletta sandwich.Subscribe on Apple Podcasts.Subscribe on Spotify.Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.

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 barbecue, which is a melding of different regional American styles. The restaurant concept is also known for its wide selection of brown spirits, many of which are sourced from local distilleries and are crafted into both classic and inventive cocktails. In 2025, Conner opened ‘Que by Whiskey ‘N Rye, an outpost in the Santa Barbara Public Market that’s a fast-casual version of its older sibling. For both menus, he and his team traveled across the U.S., studying barbecue traditions from Texas and Kansas City to North Carolina, then returned to California to create their own West Coast style. This style relies more on smoking and grilling, with a selection of brisket, pulled pork, ribs, seafood, and scratch-made sides and sauces all infused with smoke. With deep roots in California and the industry, Conner has recently joined the California Restaurant Association as a board member. Listen as he describes how he sets Whisky ‘N Rye apart in the crowded barbecue segment, why whiskey is such a great beverage partner for smoked foods, and his plans for growth inboth fast casual and full-service.We recorded this episode of the podcast at Informa’s CREATE, the conference for emerging restaurateurs, held at the Terranea resort in Rancho Palos Verdes, California, in July. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News.

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 restaurants in his native Rhode Island and then attended The Culinary Institute of America before working in restaurants in Idaho, Boston, and Washington, D.C., including a stint with chef and restaurateur Michael Schlow.He moved to Charleston, South Carolina, to be closer to his wife Courtney’s family, cooking at Charleston Grill under chef Michael Weaver. That came to an end with the pandemic, and the Zentners started a catering and event business called The Drifter. In 2025, they decided to open a restaurant and found an 1820s townhouse that he turned into a 24-seat restaurant called Merci. The signature dish is Beef Wellington, but Zentner also celebrates the bounty of the region by cooking with the local produce. It’s open just four days a week and is always busy. Zentner discussed his approach to cooking, his approach to the business, and plans for a private dining room and, possibly, opening for a fifth day.Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.

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 City.” Today it numbers 53 locations and franchises are popping up around the U.S. and the world.Bobbie Lloyd has been with the company 20 years, joining when there was just that one original shop. She has served in a number of capacities, including president and COO, CEO, and now chief baking officer, sharing that title with her other role as chief brand officer. She admits that you wouldn’t think those job responsibilities could fall into one person’s lap, but the baking hat is the one she loves best, and she regularly goes into the kitchen right across from her office to create dessert recipes and bake. Bobbie Lloyd, chief baking officer, Magnolia BakeryLloyd developed her passion for baking at the side of her great grandmother, grandma, and mom, and took her first cooking class at age 8. She eventually went to culinary school, worked in a number of restaurants, and opened a place called American Accent with a partner in Boston. When that restaurant closed, she moved to New York, became a personal chef for Calvin Klein, worked her way up from server to manager at Union Square Café, and opened a wrap concept before wraps were a thing. At Magnolia, Lloyd takes special pride in the company culture she has nurtured and the care and time she puts into training and mentoring. Another proud moment: Magnolia Bakery’s banana pudding was recently named No. 1 on Food Network’s Top Ten Desserts.Listen as she shares insights into her role as chief baking officer and Magnolia’s global growth plans — one cupcake and container of banana pudding at a time.Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.

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. He has since expanded his business to include three other restaurants and an event space.The Philadelphia native with family roots in the Italian regions of Calabria and Molise got his start washing dishes on the Jersey Shore and went on to work for restaurateurs Jonathan Waxman and Jimmy Bradley as well as the Patina Restaurant Group. He now draws inspiration from cuisines across the Mediterranean as well as incorporating Mexican and Japanese influences at Little Owl as well as Market Table, The Clam, and The Mary Lane, all also in the West Village. Campanaro recently discussed his journey, including a blunder that got him exiled from New York for a while, as well as his perspective on the current dining scene. That scene has changed, but Campanaro doesn’t see that as an obstacle; he simply adjusts to new technology and dining habits while maintaining his focus on genuine hospitality, including making sure that a human answers the phone. Tune in to learn about his approach to maintaining connections with his guests, understanding their tastes, managing costs, and why his first restaurant is called Little Owl.Subscribe on Apple Podcasts.Subscribe on Spotify.Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.

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% halal ingredients, a rarity at the time, but the demand for halal food kept growing. Although the quick-service menu now is more extensive, it’s still very simple, said CEO Khalid Mashriqi during the podcast. Burgers, chicken sandwiches, wings, and falafel are options along with the rice bowls and gyros, and Shah’s differentiates from other Middle Eastern concepts by its focus on halal ingredients and signature sauces — some now available at retail. The company is vertically integrated, complete with a USDA-certified facility for processing meat and a commissary, which makes halal sourcing and preparation less challenging. Franchising is powering growth, although a number of locations are company-owned. Listen to learn how Mashriqi and his team intend to focus on expanding to smaller, more diverse communities, how Shah’s is partnering with a shawarma influencer to tell its story, and what’s next for the menu and the concept. Subscribe on Apple Podcasts.Subscribe on Spotify.Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.

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 as just the second destination chef-driven restaurant in the city, these Chicago-trained culinary partners have witnessed—and helped drive—an extraordinary urban revival.From navigating a dangerous street where early guests faced armed robberies to thriving in today's vibrant, walkable Brush Park neighborhood, Joe and John offer a front-row perspective on Detroit's ongoing transformation. Discover how they've expanded their restaurant empire to include a beer-and-shots bar, the Izakaya-style Basan, and Little Ghost burger joint in Ferndale, all while staying true to their culinary vision.In this episode of Menu Talk, hear candid insights about their career paths, the challenges of pioneering in an emerging food city, and what it takes to build multiple successful concepts in one of America's most dynamic comeback stories.Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, Senior Food & Beverage Editor of Nation's Restaurant News.

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.As founder and CEO of Falsetto Hospitality, Marc Falsetto has been instrumental in shaping Fort Lauderdale's restaurant scene. Starting with casual concepts under Handcrafted Hospitality — including the popular Tacocraft Mexican restaurants, chef-driven gastropubs, and sandwich shops — Falsetto built a reputation for approachable, quality dining. He also breathed new life into Runway 84, a 40-year-old Italian-American institution, updating everything from décor to ambience.Then came the pandemic — and a bold pivot. Recognizing an influx of wealth and a growing appetite for sophisticated experiences in South Florida, Falsetto shifted his focus to luxury dining and developed an upscale supper club model. Now, he's preparing to launch the Caviar Club, an American steakhouse with a private membership component that channels pure 1980s indulgence.Hospitality runs deep in Falsetto's veins. Raised in a restaurant family in Canada, he started as a busboy in his early teens, promoted nightclubs during college, eventually bought his own restaurant, and went on to build two successful hospitality companies. Through it all, he's kept his core team intact — including his longtime chef — proving that loyalty and vision go hand in hand.In this episode, hear how Falsetto conceptualizes restaurant ideas, why he's bullish on the South Florida market, and what ambitious plans he's cooking up next.

From dishwasher to award-winning mixologist, Tara Wong's journey through Detroit's hospitality scene is a masterclass in passion and perseverance. Starting in professional kitchens as a teenager two decades ago, she made the leap to bartending and never looked back. Through mixology competitions, self-taught expertise, and an obsession with creating unforgettable guest experiences, Wong honed her craft one cocktail at a time.Now behind the bar at Saksey's, she's redefining classic cocktails with a modern twist—think Harvey Wallbanger reimagined as a milk punch, or her signature Coco Noir, an elevated Espresso Martini featuring bourbon, coconut rum, cold brew, coffee liqueur, and amaro. In this episode, Wong shares her creative approach to drink development, reflects on how Detroit's hospitality landscape has transformed over the years, and reveals what she has brewing for the summer ahead.

From first-time restaurateur to hospitality empire builder, Jeremy Sasson's journey is a masterclass in passion-driven entrepreneurship. Despite zero restaurant experience, he opened Townhouse Birmingham in 2011, fueled by a childhood spent dining out and a deep love for the hospitality experience. Today, his Heirloom Hospitality Group operates six thriving concepts across Michigan and Nashville, including the acclaimed steakhouse Prime + Proper and Italian-California hotspot Mad Nice.In this episode, Sasson shares his unconventional path into the restaurant world, his philosophy on creating genuine connection and community through food, and why Detroit has emerged as one of America's most exciting dining destinations. Plus, get the inside scoop on Heiress, his design-forward Italian concept launching soon at Somerset Collection.Whether you're a restaurant professional, aspiring entrepreneur, or simply love great food and hospitality, this conversation offers invaluable insights into building a restaurant group that prioritizes experience above all else.Subscribe on Apple Podcasts.Subscribe on Spotify.Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.

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, Kris, in 2023. She started her restaurant journey operating a small corporate café in a busy downtown office building, eventually expanding into an elevated, Southern-inspired catering company with Kris as chef. Now the pair is growing the restaurant arm of the business, planning additional House of Marigold locations in Louisville and moving into dinner service.Listen as she describes Marigold's innovative Southern-inspired menu, how she built House of Marigold into a welcoming community hub — the kind of place she likes to hang out in — and her dream for growing the brand into a national presence.

Meet Tom Berry, Chief Culinary Officer of COJE Management Group! 🍽️Tom oversees 11 unique restaurants across Boston, spanning everything from Mexican and Chinese to Peruvian, Mediterranean, Cuban, French, and classic American steakhouse cuisine.A passionate traveler and chef, Tom draws inspiration from his adventures around the globe—and from the beautiful island of Nantucket, where he honed his skills working with fresh local seafood and produce. He's also a regular at the Nantucket Wine & Food Festival! 🌊After graduating from Johnson & Wales, Tom got his big break working alongside legendary chef Ming Tsai at the flagship restaurant Blue Ginger. From there, he's led kitchens and catering operations throughout Boston, eventually rising to his current role managing COJE's diverse restaurant portfolio.In this episode, Tom shares his culinary journey, how Ming Tsai's mentorship shaped his career, and what exciting projects are coming next for COJE Management Group.🎧 Tune in now!

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 up fromthe role of sommelier at Milos’s second New York City location, at Hudson Yards, to general manager of that location, to wine director for New York, and then to his current role. Now he coordinates supply of Greek and other wines to markets as wide ranging as Dubai, Singapore, the United Kingdom, and the United States.He arrived in New York City in 2012 to study photography, paying his bills, as many aspiring artists do, by working in restaurants.Zafeiropoulos soon developed an interest and began studying it, both by reading — starting, he thinks, with Wine for Dummies — as well as tasting, and eventually being certified by the Court of Master Sommeliers.He recently discussed his approach to offering wine and other beverages to Milos’s customers, as well as cocktails, with and without alcohol, and his plans for his beverage program this summer.

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 stove, he never looked back. He dropped out of college to pursue his passion for cooking, and it led him to some of the most celebrated kitchens in the South.In This Episode:🔪 From McCrady's to Husk: How working under legendary chef Sean Brock and mentor Ben Norton shaped O'Kelly's culinary philosophy🍤 Modern Southern Cuisine: Reimagining classics like shrimp and grits, pimiento cheese, and cornbread with ingredient-driven twists🌱 Farm-to-Table Sourcing: How Husk Nashville's onsite garden supplies fresh produce for both the kitchen and cocktail program🌾 Carolina Gold Rice & Benne Seeds: Why these heritage ingredients are central to O'Kelly's cooking💰 Navigating Rising Food Costs: Strategies for keeping menus affordable without sacrificing quality👨‍🍳 Empowering Sous Chefs: How O'Kelly encourages his team to experiment and bring their wildest ideas to life🎯 Creating Memorable Experiences: O'Kelly's mission to make every guest want to return to Husk before they even leaveKey Topics Covered:✅ Chef career journey from dishwasher to executive chef✅ Working with Sean Brock and Ben Norton✅ Southern cuisine and farm-to-table cooking✅ Heritage ingredients: Carolina Gold rice and benne seeds✅ Managing food costs in a high-inflation environment✅ Restaurant leadership and team empowerment✅ Creating unforgettable dining experiences in Nashville

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 pastry techniques. In this podcast episode, Dale discusses his unconventional journey from studying fashion design to becoming one of Denver’s most respected pastry chefs.Before joining Rioja, Dale attended culinary school and later graduated from Johnson & Wales University’s Denver campus with a 4.0 GPA. He eventually became pastry chef at Rioja, one of the acclaimed restaurants founded by Jennifer Jasinski and Beth Gruitch. Known for his meticulous bread program and inventive desserts, Dale has helped define Rioja’s signature approach to hospitality and baking.Dale shares how his background in fashion design influences his pastry work, from sketching desserts before creating them to thinking deeply about texture, structure, and presentation. He also discusses his passion for sourdough baking, his “bao-nut” concept, and the lessons he learned during the pandemic from renowned baker Nancy Silverton.In this conversation, Eric Dale explores:The connection between fashion design and pastry artistrySourdough baking techniques and fermentationInnovation in modern pastry and dessert menusBuilding Rioja’s acclaimed bread programDenver’s evolving culinary sceneCreativity, hospitality, and restaurant cultureSubscribe for more conversations with chefs, sommeliers, restaurateurs, and hospitality leaders shaping the food and beverage industry.

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 dining chain is navigating 2026's challenging landscape while staying ahead of food trends.🍽️ What You'll Learn:How Lazy Dog balances affordability with premium dining experiencesThe strategy behind their $15 Fireside Favorites menuInnovative small plates and bar bites driving customer loyaltyMocktail trends and non-alcoholic beverage innovationMenu development secrets for 51 locations nationwideKey Topics Covered: ✅ Cravable Classics vs. Approachable Innovation ✅ Value-driven menu engineering in challenging times ✅ Small plates strategy (Korean fried chicken bao buns, tikka masala meatballs, garlic chili cucumbers) ✅ GLP-1 diet considerations and portion sizing ✅ Zero-proof cocktails and alcohol-free elixirs ✅ Technology's role in operational efficiency ✅ Upcoming fall menu innovations

Spike Gjerde has long been one of the most committed regionalists in American cooking — so committed that for a while his Woodberry Kitchen in Baltimore didn’t serve lemon, black pepper, or vanilla because they don’t grow in the Chesapeake Bay region. Instead he used local vinegar, fish pepper, and other ingredients from Maryland and Virginia.He has modified his stance on that and expanded his business into what he calls the Ecco Project, a group of restaurants that reflect food trends but with a regional accent. Woodberry has been transformed from a large restaurant with a small private dining room to an event space with a small restaurant. La Jetée — French for “jetty” because of its location — reflects the cuisine of the French region of Provence, but with Gjerde’s own approach to local sourcing. Next up: Bar Dalí, a tapas concept with Baltimore flair. He’s also teaming up with Johns Hopkins Medicine and University, substantially expanding his buying power and ability to support even more local producers than he had been. This could possibly move the needle on regional food systems — not just one chef buying from local farms, but a major university and hospital doing it too.He recently discussed his approach to running restaurants and his plans for the future. Menu Talk is a podcast collaboration between Restaurant Business and Nation's Restaurant News, hosted by Pat Cobe (Senior Menu Editor, Restaurant Business) and Bret Thorn (Senior Food & Beverage Editor, Nation's Restaurant News).Subscribe for more chef interviews and restaurant industry insights:Restaurant BusinessNation's Restaurant News

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. When Chef Jeremiah Langhorne opened The Dabney in 2015, his goal was to make it a showcase for the bounty of the Mid-Atlantic region. Washington, D.C. was going through a restaurant renaissance 10 years ago, he said, and the timing was right to introduce something other than a steakhouse or French or Italian restaurant. He builds dishes around local seafood, like Cape May scallops and Chesapeake Bay oysters and crab, as well as produce, grains and meats sourced from tri-state farmers with long-standing relationships to the restaurant. The menu allows people to come in and experience the food in whatever way they like, whether it's sitting at the bar having a beer and a small plate, sharing family-style entrees, ordering a la carte off the whole menu or splurging on a prix fixe multi-course dinner. The Dabney is a Michelin-starred restaurant without pretensions. Chef Langhorne encourages conviviality—from the wood-fired hearth in the center of the action to the flexible menu and warm service style. Although he never attended culinary school, Langhorne was mentored by some of the most esteemed chefs and restaurateurs in the world. Listen as he shares his inspiring journey from pizza deliveryman to staging in top kitchens around the country, how he attributes much of his success to supportive industry mentors, and how he continues to evolve The Dabney while staying true to his original vision.To learn more about Del Montes new fruit sauces and try a sample, visit https://www.delmontefoodservice.com/products/fruit-sauces?utm_campaign=Fruit_Sauces&utm_source=MenuTalk&utm_medium=Podcast&utm_content=040726_Graphic&utm_id=pm#requestForm

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 director Dante Datta opened in August of 2021 in the H Street neighborhood in Washington, D.C. It soon gained local and national acclaim thanks to its creative drinks, such as a Dirty Martini made with achar, a tangy type of Indian pickle, and food like paneer pesto tikka with honey and rhubarb and a blue cheese kebab with cashew and sour cherry.  They followed that success with the opening of Tapori, also on H Street, serving street food from across the Indian subcontinent.  Sundas is actually not from India, but Nepal, a country sandwiched between India and China, and he brings that heritage to bear with the use of timmur, a relative of Sichuan peppercorns that has a similar numbing effect and is popular in Nepalese cooking.  Since the restaurants are in D.C., and soft-shell crab season is upon us, Sundas is making use of the local delicacy on his current menus, and, in a recent conversation, he shared his approach to developing menu items, and he’s joined by Datta, who discusses his beverage program.  To learn more about Del Montes new fruit sauces and try a sample, visit https://www.delmontefoodservice.com/products/fruit-sauces?utm_campaign=Fruit_Sauces&utm_source=MenuTalk&utm_medium=Podcast&utm_content=040726_Graphic&utm_id=pm#requestForm

Gregg Horan knows steakhouses. As a longtime partner in Gibsons—one of Chicago's most iconic steak destinations—he's spent years mastering the art of high-end dining. But a little over a year ago, he took a bold step: opening The Greggory in South Barrington, Illinois, bringing fine dining to the suburbs.And it's working.Want more from Pat Cobe?https://www.restaurantbusinessonline.com/profile/patricia-cobeSubscribe to RB newsletters: https://www.restaurantbusinessonline.com/newslettersSubscribe to NRN newsletters: https://www.nrn.com/subscription-portalTo learn more about Del Montes new fruit sauces and try a sample, visit ⁠https://www.delmontefoodservice.com/products/fruit-sauces?utm_campaign=Fruit_Sauces&utm_source=MenuTalk&utm_medium=Podcast&utm_content=040726_Graphic&utm_id=pm#requestForm⁠ 

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 Columbus, Ohio. He had developed a reputation as a capable chef working at Husk in Charleston, S.C., under Sean Brock and running the kitchen at Rose’s Luxury in D.C. In Columbus, he opened Chapman’s Eat Market during the pandemic in 2020 and used the restrictions of the time to fine-tune his style. The restaurant was a success, being named one of the Top 50 Restaurants in America by The New York Times and crowned best restaurant in Columbus three years in a row by Columbus Underground.In 2022, Lieberman tried his hand at running a jazz lounge with the opening of Ginger Rabbit, contributing considerably to the nightlife scene in the city’s Short North Arts District. Last Summer he opened Metsi’s Wood-Fired Italian, also in the Short North, and shortly thereafter closed Chapman’s once its five-year lease expired.Lieberman recently discussed his journey, his approach to cooking and his outlook on working while also raising a child and living his life. To learn more about Del Montes new fruit sauces and try a sample, visit https://www.delmontefoodservice.com/products/fruit-sauces?utm_campaign=Fruit_Sauces&utm_source=MenuTalk&utm_medium=Podcast&utm_content=040726_Graphic&utm_id=pm#requestForm  

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. The quick-service menu offers several choices, including the original Famous Roast Beef, the French Dip and The Remix—the last a favorite of CEO Fred Burmer.Burmer joins us on the podcast to talk about the menu and more. Lion’s Choice sources the top round cut of beef and trained beef masters at each location use a secret seasoning and technique to roast the meat and slice it to spec. The price of beef has skyrocketed in the past year or two, but Burmer explains how Lion’s Choice has built in more efficiencies to mitigate the higher costs, and menu prices have only gone up a little bit. Today’s diners are seeking protein-rich menu items and portion sizes remain generous. Customers see the value in the quality and consistency of the food and are very loyal to the brand, he says. Listen as Burmer describes how some of Lion’s Choice most popular menu ideas have come from the guests themselves, how the chain has created a rewarding team culture and loyalty program, and what his plans are for growth are for growth beyond the St. Louis area.

Nicholas Poulmentis took a remarkably straightforward approach to entering the world of food TV: He filled out an application.It was apparently a very good application because it got him a spot on the Food Network’s competition show “Chopped,” where he ended up winning, leading to other television appearances.But he also has cooked in restaurants all his life and is now preparing for his own venue in New York City. Kythira NP, named for the island where he grew up and the initials of his own name, is slated to open in the SoHo neighborhood of this June. He plans to feature dishes from throughout Greece, but he is also preparing to import culinary specialties from his home island, including a type of sea squirt called “fouskes” and unique varieties of seaweed.Poulmentis recently discussed his plans for the restaurant and also shared observations about how cooking in a restaurant is far more stressful than any food competition could ever be. 

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 affordable, chef-driven restaurant with elevated Southern food, great cocktails and a warm, welcoming vibe that has grown to seven locations across the U.S.Kelley’s lifelong passion for hospitality, food and drink is powering the restaurants’ expansion from their home base in Dallas to Chicago, Miami, Atlanta, Philadelphia, Washington D.C., Charlotte, and Boston. Although those cities are quite different, Kitchen + Kocktails seems to hit a sweet spot with diners wherever it lands. And more locations are in the works.The expansive menu offers fresh takes on Southern favorites, including Shrimp and Grits, Fried Chicken and Waffles, Southern Fried Catfish, Caribbean Jerk Lamb Chops, Candied Yams, Mac and Cheese and Seafood Gumbo—as well as a weekend special of Kelley’s mother-in-law’s Braised Oxtails. On the beverage side, signature cocktails include True Flame, a fiery mix of premium spirits, warm citrus and spice crafted tableside with a live fire presentation, a Blackberry Margarita and the frozen Peach D’usse Frose made with cognac. Listen as Kelley talks about the importance of real estate partnerships in his restaurants’ success, how Kitchen + Kocktails taps into his passions and those of his guests, and where he’s headed next with the concept.

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. It has since expanded to five locations in its home state, all franchised except for the original shop, and it recently opened a franchised location in Costa Mesa, Calif. (not its first location in that state — it previously had a franchise on the campus of the University of California at Irvine).  Strickland’s formula is straightforward: Each location has four ice cream machines, one churning out chocolate ice cream, another producing vanilla, and the other two making a rotating flavor determined at the discretion of the franchisee, with approval of the concept’s franchisors, Father-and-son team Scott and Jacob Margroff. They’ve churned out a variety of flavors, banana being a longtime favorite, but the Margroffs say the secret recipe is really their equipment, which, apart from being sturdy, freezes the ice cream quickly, resulting in tiny ice crystals and therefore a creamy mouth feel. But it churns slowly, resulting in a dense texture with minimal air.  The Margroffs recently shared their approach to operations and flavor development as well as their plans for the future.  

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. The Culinary Institute of America graduate set out to make his steakhouse unique by infusing Korean flavors and techniques into the menu.Steaks are dry-aged and cooked over live fire fueled by a combination of wood and Korean charcoal. Along with classic steakhouse sauces, Chef Shim offers a house-made steak sauce that’s an umami-rich blend of Korean soy sauce, seaweed and herbs. His Caesar salad also has Korean accents—the dressing includes fermented plum. Diners can choose from an array of starters and sides, but there’s also a menu section of shared noodle and rice dishes—a traditional way for Koreans to end a restaurant meal. But a martini cart with tableside service is an all-American specialty of the bar.A more recent addition is Hwaro, a 22-seat circular chef’s counter within Gui that offers a Korean fine dining experience through a multi-course tasting menu. It’s named after the traditional Korean brazier, a symbol of community. For a more wallet-friendly option, there’s a prix-fixe three-course dinner that’s well-suited for pre-theater guests.  Listen as Chef Shim talks about the culinary journey that brought him from Korea to New York and how is wowing guests at Gui Steakhouse with its inventive menu in a striking setting right in Times Square. Request one free case of the right mayonnaise for your MayoNeeds™: http://venturafoods.com/mayoneeds

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 latter offers similar food in an à la carte setting downstairs. Born in the United States, Lledó  comes from a family of cooks—his father is an accomplished chef from Dénia, Spain, located between Valencia and Alicante, and he focuses on that region’s cuisine at his restaurants, particularly paella. That rice dish is the centerpiece of his tasting menu, which starts with small plates and ends with dessert and drinks outside the dining room on the restaurant’s mezzanine.Lledó is the most awarded paella chef in the United States, with six first-place honors in competitions such as the Paella Wine & Beer Festival in Los Angeles. His was named the best Valencian Paella at PaellaFest in Washington, D.C., and it won the people’s choice award at the Paella Wine & Beer Festival in California’s Orange County. He recently discussed his paella and other aspects of Valencian culture and the D.C. dining scene for this podcast. 

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 study art and psychology but was unable to return to her homeland of Turkey because of a string of immigration snafus. She visited Hawaii and fell in love with the culture and climate, which reminded her of Southeast Turkey.Chef Ahu Hettema and her mother run the kitchen at Istanbul Hawai'i. Cooking was a way to ease her homesickness and connect with people, and she began making Turkish food to sell at local farmers markets, alongside her mother who moved to the U.S. Soon, a catering business was born and eventually the mother-daughter team opened Istanbul Hawai’i—the only Turkish restaurant in the Islands.The restaurant’s seasonal menu reflects the food of the Ottoman Empire, modernized with chef Hettema’s artistic touches. She works with local farmers to source ingredients and infuse the cuisine with Hawaiian spirit. A shareable Sultan’s Table menu offers a spread that includes winter salata, mercimek soup, mezze spread, sourdough pide, safran pilav, pirzolas, lamb tenderloin sis, wagyu ribeye sis, Jidori chicken sis, baba’s köfte, cultured yogurt tzatziki and seasonal vegetables. At $265, there’s plenty of food for three or four diners to share. Istanbul Hawai’i has built a large following among locals and tourists for its warm hospitality and unique cuisine. Listen as Hettema shares her culinary journey and passion for food, family and culture.

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 Chicago’s River North neighborhood is 17 years old, and the concept’s fifth location, in Detroit, is slated to open in a couple of weeks. There are also Sunda locations in Nashville and Tampa.The décor of the Detroit location reflects Dec’s own heritage more deeply than the other restaurants, with images from his documentary Food Roots, which is currently screening across the country as it prepares to air on PBS.In this conversation he shares a bit about the documentary as well as his own upbringing and the natural fusion that occurs when taking non-direct flights to the Philippines—stops in Hong Kong, Tokyo or Seoul are common. Dec’s own background is also Eastern European, and that wasn’t lost on him as he was growing up and his household had a cuisine all its own. He discusses how culinary curiosity has evolved in the United States, but also how food delivery has taken a bite not only out of profits, but also out of the joy of running restaurants—seeing guests enjoy their meals and embracing the hospitality that is presented to them. He also shares his opinion of Detroit, a vibrant, beautiful and welcoming city that Dec thinks other restaurateurs ought to consider for business.

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 trends from market researcher Technomic, the sister company of Restaurant Business and Nation’s Restaurant News. Lizzy Freier, senior director of menu research & insights at Technomic, has her finger directly on the pulse of chefs and menu developers, tracking the latest in flavor, R&D and global cuisines. During the podcast, she zeroes in on the predictions she and her team made last fall to see how they’re panning out about a month into 2026. We talk about protein, GLP-1 diets, emerging flavors, limited-time offers, beverage innovation and more. Listen to find out what else is on Technomic’s radar and discover the trends that menu expert Freier finds most intriguing. 

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 alcohol in the United States. But Max Reis goes well beyond that, and not just into mezcal (now ubiquitous enough that you can get it at Applebee’s) or even lesser-known indigenous Mexican spirits such as sotol, raicilla and bacanora.At his Los Angeles bars Miraté — Spanish for “look at you” — and the new Daisy Margarita Bar, the native of California’s Napa Valley delves into Mexican gins, eaux de vie, rum and more.In this podcast, Reis discusses his approach to mixology and to operating successful bars, and discusses his upcoming bar Gilbert Perez, which will focus on rum.

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, Korean mom-and-pops and some chef-driven restaurants, but few if any places that focused on global cuisines. Lee majored in hospitality management at UNLV, and while there, he worked part-time in a restaurant and fell in love with cooking. That changed the trajectory of his career. With Las Vegas chef Joon Choi as a mentor, Lee immersed himself in Japanese cooking. Then at age 21, the luck of being in the right place at the right time landed him the job of executive chef at a Mandalay Bay hotel restaurant. Las Vegas burnout pushed Lee to return to Oklahoma City, where he worked in various restaurant kitchens before opening his own place—Birdie’s, a Korean fried chicken concept. He wanted a restaurant where families could take their kids and have a great time, but when you’re selling $10 chicken baskets and working 24/7, the revenue just didn’t make sense, he said. Nevertheless, Birdie’s was super-popular and Lee got a call to compete on a Food Network show called “Tournament of Champions.” He had a few big wins, and that gave him the courage and drive to change course again. He converted Birdie’s into a modern Korean-American steakhouse, where Lee feels he is finally cooking food close to his heart. Maht, which just opened in late 2025, is a modern American steakhouse with Korean influences. Two menu items that reflect this direction are a Caesar salad made with fish sauce instead of anchovies and chili crisp instead of croutons, and a Korean crab cake with sea urchin, Fresno chilies and scallions finished with soy-caramel sauce.Lee explains how several forces are converging to bring more visitors to Oklahoma City and chefs are gaining the confidence to try new things and open successful restaurants. He is also a member of Kikkoman's Kitchen Cabinet where he innovates recipes that reflect his take on Korean cuisine. Listen as he talks about his next ventures on TV and in the kitchen, and why he thinks Oklahoma City is poised to become a sought-after destination on the culinary map. 

David Burke has been working in kitchens since graduating from the Culinary Institute of America in 1982, and he’s still going strong, currently running 10 restaurants up and down the East Coast, including his latest, SeaHawk Prime by David Burke at Nautilus 220, a luxury residential tower on the Intracoastal Waterway of West Palm Beach, Florida. It’s his first restaurant in the state. Burke also operates Park Ave Kitchen and David Burke Tavern in New York City, three Red Horse restaurants in New York and New Jersey, Red Salt Room in Garden City, New York, named for the Himalayan salt he popularized, and half a dozen other restaurants. The chef has been setting trends for decades — he invented cake pops and clothesline bacon, among other items — and although he’s an accomplished entrepreneur, he said menu development is what he does best. That’s what he discusses in this interview, as well as his observations on the latest trends and strategies for pricing in ways that are profitable while also attractive to customers.

To earn her own way through theater school in Philadelphia, Tai Ricci bussed tables at one of Stephen Starr’s restaurants. With her naturally outgoing personality and drive, she moved up the ranks to become a high-earning server and realized the restaurant business was her true calling.That calling took her to LA and eventually San Francisco, landing at one of Michael Mina’s restaurants and meeting up with Ryan Cole and Chef Jason Halverson. Over lunch one day, the three came up with a plan to open their first restaurant. Twelve years later, the partners lead Hi Neighbor Hospitality Group in the San Francisco area and operate five diverse independent restaurants that have become neighborhood favorites.Ricci oversees events and people operations for the group, developing a vibrant team culture that fosters growth and creates a workplace where the next generation of hospitality professionals can thrive. But she also has a keen sense of what diners are seeking in restaurants today, and the group’s concepts including Trestle, MAMA Oakland and The Vault Steakhouse deliver on that with their menus, ambience and service.Listen as Ricci shares how her love for hospitality has shaped Hi Neighbor’s restaurants into dining destinations admired by guests and team members alike. 

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 dishes such as chicken katsu topped with Caesar salad and patty melts. Originally from St. Augustine, Florida, Glass grew up in a family of enthusiastic family cooks, but he had a dream early on of running his own restaurant. His first job in a professional kitchen was as a teenager working for Meals on Wheels, where he learned about preparing high-volume food on a budget made for off-premises dining—lessons that would be useful at pretty much any restaurant. From there he worked at The Ice Plant, a bar in St. Augustine, and went on to culinary school at Johnson & Wales University in Miami. His ambition eventually landed him in San Francisco, where he started working in fine-dining restaurants including Saison and Ernest. In the podcast, Glass discusses his journey from St. Augustine to San Francisco and offers advice for young chefs about following their dreams. 

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 Mexico City, Chef Coss actually studied ballet—not cooking—as a way to get into arts school and become a filmmaker. But once there, she realized she was more passionate about cooking than film, and enrolled in culinary school.She quickly landed an externship at Pujol, the Michelin-starred Mexico City restaurant on the list of the World’s 50 Best Restaurants. She worked at the pastry station, honing her bread baking skills. In 2011, she brought those skills to New York City where she was hired as a pastry chef at Empellón, Chef Alex Stupak’s renowned Mexican Restaurant, followed by a position at Enrique Olvera’s Cosme, another award-winning Mexican restaurant.Isabel Coss in front of Pascual. | Photo by Alex Lau.In 2020, Chef Coss moved to Washington, D.C., and overhauled the pastry program at Lutèce, a notable French bistro in Georgetown. She now heads the kitchen at Pascual, developing menus for both the sweet and savory sides. The centerpiece of Pascual is a hearth oven where the chef crafts the restaurant’s specialties. Coss’s culinary skills have landed her on lists like Food & Wine’s Best New Chefs in America and as a semifinalist for a James Beard Best Chef Mid-Atlantic award. Listen as she describes her love affair with masa, what she’s cooking and baking now and what’s next in her culinary journey.

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 food until recently.After working at New York City venues such as Joseph’s Citarella, the Gramercy Park Hotel, Absinthe Wine Bar and Jerry’s Café, he moved to San Francisco in 2010, and debuted his first restaurant there, AlaMar, in 2014, serving a wide variety of seafood.After he expanded his presence on the culinary scene by appearing on Season 18 of "Top Chef" in 2021, he began to explore his own personal culinary roots and reopened the restaurant as a Dominican venue. That followed his brief launch in 2020 of Sobre Mesa, which reopened after lockdown and explores Latin cuisines as well as influences from West Africa, which German explored after researching his family’s own Cameroonian heritage.Then in April of this year, he opened Meski in partnership with Ethiopian-American entrepreneur Guma Fassil and NBA legend Draymond Green. Meski’s own background has brought even more variety to the cuisine at his restaurant, which is German’s first in San Francisco.German discussed his culinary journey and shared how his cuisine has evolved over the years.

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 competitive beverage segment. CMO Tana Davila joins the Menu Talk podcast to share how the brand combines menu innovation and hospitality to create a culture that connects with guests. Customization continues to be a key trend valued by consumers, and Dutch Bros has long been at the forefront of that trend. The menu offers a large selection of coffees, lemonades, matcha, smoothies, shakes and the chain’s signature Rebel energy drinks, all of which can be customized. Davila describes how limited-time seasonal items are also a big draw, including summer’s colorful and refreshing mocktail-inspired drinks and the current line of holiday beverages. And an expanded food program is in test, designed to drive beverage sales and frequency throughout the day. As CMO, Davila also prioritizes the hospitality side. She shares how Dutch Bros’ unique service culture is a differentiator and why community engagement is built into its mission. The Dutch Rewards Program also fosters a strong customer connection, she points out.Listen as Davila talks about Dutch Bros’ push into the CPG space, how menu innovation is shaping up for the future and the plans for growth as the chain moves East from its West Coast roots. 

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 calendar innovation at the fast casual.Although Shake Shack was founded in New York City by Danny Meyer and his Union Square Hospitality Group in 2001 and still has headquarters in the Big Apple, the chain recently built a second headquarters in Atlanta. Combs is based down South, where she oversees a state-of-the-art test kitchen that opened earlier this year. Guest insights drive menu development, she said, which is focused on Shake Shack’s core menu of burgers, shakes, fries, chicken sandwiches and hot dogs. But the team of chefs is always thinking outside the box, like the new onion rings launched in September as part of a larger French onion soup-inspired menu rollout. And in the Spring, the chain was one of the first to jump on the Dubai chocolate trend with the debut of its Dubai Chocolate Shake.Combs said at the end of the day, everything she and the culinary team introduce is something they would be proud to eat themselves. Listen as she shares Shake Shack’s menu strategy, how innovation differentiates the brand in a crowded segment and what’s next on the calendar. This episode of Menu Talk is brought to you by TABASCO®. With spice, garlic and subtle heat, TABASCO® Salsa Picante is rated superior to leading Mexican-style hot sauces.

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 Blue Sushi Sake grill, which was the coolest restaurant in Omaha, Nebraska, at the time, because, with a Japanese mother, he looked the part. But it turns out that he also liked working in restaurants, and was good at it, so he stayed with that company, Flagship Restaurant Group, opening sushi restaurants across the country before he decided to try his own hand at entrepreneurship. He funded his first restaurant, Yoshitomo, in 2017 with a bunch of credit cards that had promotional 0% interest rates. He couldn’t afford proper kitchen equipment, like a stove and a range, let alone a hood, so he developed a menu based on what he could do with a toaster oven and a blowtorch.The gamble paid off, the restaurant was a hit, and he paid off those credit cards.And now he also operates Koji, a slightly larger and more casual restaurant, also in Omaha, with a dedicated grill program using Japanese binchotan charcoal.Utterback talks about his operations and hints at more restaurants to come.This episode of Menu Talk is brought to you by TABASCO®. With spice, garlic and subtle heat, TABASCO® Salsa Picante is rated superior to leading Mexican-style hot sauces.

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 competition getting fiercer with every new chicken tender or wing to hit the market, the fast casual had to build more awareness about its DNA. Enter Patrick Schwing, chief marketing & strategy officer for the Atlanta-based fast casual and this week’s guest on Menu Talk.“We wanted our sauce equity to be more prominent, and we made that very visible by restructuring the menu,” said Schwing. “Famous fingers and sauces is our core, so that is the focus.”Limited-time offers have also become a bigger part of Zaxbys' menu strategy. Tacos, a surf ‘n turf box and a Zappetizer Trio are a few standouts.Schwing is also leading the charge to expand digital menu boards systemwide and partner with pop culture figures for marketing campaigns. Rapper Omar Epps was recently enlisted as the “Sauce Boss” to promote the chain’s limited-time Sauce Boss Box combo meal. Listen as Schwing talks about how Zaxbys is differentiating itself in the crowded chicken space through upgrades in menu, operations, marketing, service and more.

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 Mermaid Oyster Bar.Carmine’s is an Italian-American concept that was founded on Manhattan’s Upper West Side 35 years ago and now also has restaurants in Times Square as well as in Las Vegas; Atlantis in the Bahamas; Atlantic City, New Jersey; and Washington, D.C.Virgil’s is a barbecue restaurant in Times Square, Atlantis and Las Vegas. These are large, consistent, high-volume restaurants, generally 18,000-20,000 square feet, with 700-800 seats and, at Carmine’s, annual sales between $14 million and $30 million.Carmine’s Times Square location alone serves 3,000 people each day.Their success depends on consistency and volume, maintained by a steady hand that understands not to mess with what already works. Bank, who has been CEO of the company since 1999, says his biggest fear is what he calls “death by a thousand cuts” — making changes that seem small but end up damaging the system. He explains why food that’s consistent and delivered with great service in a nice setting is harder than it looks, but is basically all you need for a successful restaurant business.He also explains why the Carmine’s location in Times Square closes on the biggest party night, New Year’s Eve.

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 trend.Kate Park, co-founder of the restaurant and the guest on this week’s Menu Talk, discusses how she and Chef Sangtae Park are introducing guests to a higher-end experience. In traditional Korean barbecue restaurants, diners cook meat, seafood and other ingredients on grills set into the tabletops. Instead, Bonyeon serves a steak omakase, offering a 14-course tasting menu of premium beef, each cut prepared with care and precision in the kitchen. A couple of seafood and vegetable preparations are also included, and house-made kimchi powders and miso bone marrow are just a few of the chef-driven ingredients that add to the experience. Listen as Kate Park talks about the unique omakase experience at Bonyeon, her favorite parts of the tasting menu, the origin of the restaurant’s name and how she and the chef are educating Chicago diners about a different aspect of Korean culture through food and drink. 

Frankie Solarik’s sources of inspiration range from molecular gastronomist Ferran Adrià to Marco Moreira, the chef of Tocqueville, a fine-dining restaurant in New York City, where he was deemed too scruffy to work in the front of the house and was shunted into the kitchen. He's the author of “The Bar Chef: A Modern Approach to Cocktails,” published in 2013, and was a judge on the Netflix series "Drink Masters," whose artistic director, Tim Luke, also developed Prequel.Solarik recently discussed his career, his approach to mixology, and his advice for operators who want to open in New York.

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 about by accident.The founders, Connie McDonald and Pam Weekes, were triathletes as well as bakers, and they developed an oversized chocolate chip walnut cookie to fuel them during training. Word got out about that cookie and lines formed around the block. Now there are several more cookie variations and many more Levain locations, stretching from New York City to LA, Boston, metro D.C. and Chicago. Donna Magen joined the company about two and a half years ago as senior manager of specialty channels. She recently expanded Levain’s catering arm, partnering with ezCater to reach cookie monsters in the workplace. Magen sees great potential in the burgeoning treat culture, where consumers are craving affordable indulgences—like cookies. But Levain is also going back to its roots, baking up breads, muffins, scones and the like to grow breakfast catering and other occasions. Listen as Magen talks about Levain’s growth strategies beyond its retail shops into nontraditional channels and how the bakery is preserving its legacy as it grows. 

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 restaurants in New York City, Miami, Las Vegas, Toronto, and elsewhere, as well as a new restaurant in the Bahamas at the Baha Mar resort slated to open later this fall. His restaurant L’Impero won the James Beard Foundation Restaurant & Chef Award for best new restaurant for 2003 and Conant has been moving forward ever since. His Scarpetto concept launched in 2008 and is still going strong with seven locations, although Conant is no longer involved. He does have Cellaio Steak in New York and The Americano in Atlanta as well as the forthcoming Leola at Baha Mar. And of course he’s also a celebrity chef, currently hosting "House of Knives" on the Food Network and also making numerous appearances on "Chopped" and "Beat Bobby Flay."He recently sat down with Menu Talk co-hosts Pat Cobe and Bret Thorn and discussed his latest projects as well as the inspiration behind them.