Vegan restaurant chain Veggie Grill tailored its first New York City location that opened last month to the market, with technology and staffing designed to keep up with on-site and off-site demand, co-founder T.K. Pillan said. The chain launched 14 years ago in California and has since grown to 40 units in six US states.
Bar Louie has shuttered 38 of its 134 units and filed for Chapter 11 bankruptcy protection, with plans to sell the pub chain to one of three suitors. "The sale through Chapter 11 will help us to focus on our profitable core locations and expand in areas that have a proven track record of success," Bar Louie CEO Tom Fricke said.
Milk consumption has increased at a North Dakota high school since it added an espresso machine to make milk-filled beverages. Food Service Director Lynelle Johnson said the school's coffee shop only serves 12-ounce beverages -- to limit students' caffeine intake -- and the school now buys 500 to 600 more gallons of milk per year for students' lattes and cappuccinos.
Sichuan hot pot restaurants, where diners cook a variety of ingredients in a communal pot of soup, are gaining popularity both in their native China and in cities across the US. Diners can choose from a variety of flavorful broths for cooking additions such as shrimp paste, tofu, beef and tripe.
Vintner adaptations to climbing temperatures and the increasing incidence of extreme weather events have begun to give an edge to English sparkling wines, potentially upending the supremacy of Champagne, Jillian Kramer writes. "Climate change has led to parts of the UK experiencing similar growing temperatures to those in Champagne 60 years ago,"
said Greg Dunn, curriculum manager of the wine department at England's Plumpton College.
Master sommelier Barbara Werley of Pappas Brothers Steakhouse in Dallas, Texas, a Wine Spectator Grand Award of Excellence winner, can be credited with popularizing the concept of serving white wine with red meat, writes Larry Olmsted. "[W]e found that a balanced white works well with any high-quality beef," said Werley, who added that the richness of meat requires acidity.
Brewing trade groups in the US are working on projects to boost barley yields and crop quality as changing climate and weather patterns make it more difficult to grow the main ingredients for beer. "In short, we aren't just sitting back to see what happens next," said Chuck Skypeck of the Boulder, Colo.-based Brewers Association.
Several San Francisco-area restaurants discovered that Grubhub and other third-party delivery services had added their menus to the websites without notifying the restaurants. The eateries, some of which don't offer takeout or delivery at all, said the listed menus were often incorrect and Grubhub has advised restaurants that they can send an email request to be removed from the site.
The most popular item on the menu at his short-lived Mexican restaurant inspired Ivan Flores to create the Buffalo Fries at his next concept, Buffalo Spot. The California-based chain has grown to 30 locations and the dish, which consists of Buffalo chicken strips on top of fries served with a choice of 14 sauces, accounts for 75% of total sales.
Thirty-nine school food authorities in New York state met the goal of using 30% of their food budgets on local foods in the first year of a statewide incentive program, according to a report from the American Farmland Trust. Bridget O'Brien-Wood, Buffalo Public Schools' food service director, said, "We went beyond the 'Harvest of the Month,' and we just said to our produce distributor, 'Whatever you can get your hands on that's from New York, we want you to send it our way.'"
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