Subway has added limited-time steak sandwiches, including the Chipotle Cheesesteak, to the menu nationwide. The chain has also begun testing a crispy chicken sandwich at restaurants in Arkansas, as part of an ongoing plan to expand the chain's menu.
The new food services director in Colorado's Telluride school district has introduced more locally produced options, as well as an endless salad bar. Shannon Williams says her goal is to eliminate as much processed food as possible and prepare more made-from-scratch meals.
The Greek fried cheese dish saganaki is made by pan-frying cheese such as halloumi, kasseri or flour-dusted feta before dousing it with the Greek aperitif ouzo and lighting it aflame. The mixture of liquor and cheese fat sparks to life and can be extinguished with a squeeze of lemon or vinaigrette before being served on bread.
The reputation of Spanish cava seems to lag as a distant third among bubbly options, behind Champagne and prosecco, Lettie Teague writes. Some cava makers want to improve the consistency of the product so its reputation rises, she writes.
Chicago-based L3 Hospitality Group has acquired LYFE Kitchen from Carlisle Corp., which closed a location in Memphis, Tenn., as part of the deal. Carlisle closed multiple LYFE restaurants starting late last year, and L3, a former franchisee, takes over the brand's three remaining units in Chicago.
Washington, D.C.-based sandwich chain Taylor Gourmet is closing all 17 of its locations on Sunday, a spokesperson said, and sources say the company is preparing a Chapter 7 bankruptcy filing after sales began declining in January 2017. Private-equity investor KarpReilly, which invested in the chain in 2015, has reportedly pulled its backing.
El Pollo Loco has created four full-page ads to run in the Los Angeles Times during Hispanic Heritage Month, to celebrate the chain's roots in the community. The first ad harks back to the brand's beginnings as a small chicken restaurant founded by a family of immigrants from Mexico with the headline "Why we never changed our name to 'The Crazy Chicken.'"
The popularity of themed restaurants that double as tourist attractions peaked in the early 1990s before waning, as consumers put more focus on food and less on entertainment. Now, themed eateries and pop-ups are finding new life in the age of Instagram, with concepts such as the Hello Kitty Grand Cafe and Mad Rex providing picture-worthy dining experiences.
Michelle Kwan grew up learning how to run her family's Chinese bakery in Minneapolis, and after years spent teaching English in China and later learning about sustainable and local food production, she's back to run the place. Her parents, Sunny and Pauline Kwan, opened Keefer Court Bakery & Cafe in 1983 and raised their four children in the upstairs apartment.
Globally-inspired dishes made with mollusks are showing up on more US menus, such as the Goan-style mussels served with spicy coconut curry, grilled lime and artisan grilled bread at Chauhan Ale and Masala House in Nashville, Tenn. In Santa Monica, Calif., Cassia serves Vietnamese-style seafood pan roast stew made with oysters, shrimp, crab, candied bacon, lemongrass, coconut milk and kaffir lime leaf over jasmine rice.
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