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Cocktail-inspired scents, Scotch eggs and Fado dinner
Manage episode 451021710 series 3266502
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.
171 에피소드
Manage episode 451021710 series 3266502
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.
171 에피소드
모든 에피소드
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1 Informa's holiday party, Yelpers' favorite restaurant and a brasserie at Grand Central 24:28
1 Momo crawl, Black Friday in Chinatown and dinner at Baar Baar 29:32
1 Virgil's 30th anniversary, happy hour at Mermaid Inn and Christmas decorations at Pete's Tavern 22:22
1 Worlds of Flavor, pastrami with horseradish and Cambodian food 27:27
1 Chicago taste-around, revisiting Eataly and dinner with Wonder 35:50
1 Edible glitter, tainted onions and the evolution of American sushi 38:01
1 Chef-inspired Crunchwraps, Cava's all in on ranch and a visit to Bluestone Lane 32:38
1 ChatGPT says hello, sauces are everywhere and so is KPOT 42:07
1 Eggs in purgatory, happy hour bargains and too much spice 39:07
1 A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse 41:42
1 Fresh dates, pawpaws and new restaurant Rokusho in Los Angeles 35:32
1 Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building 34:52
1 Pumpkin spice season, New York's month-long 'restaurant week' and summer menu pricing 38:08
1 Kaiseki menus, Detroit-style pizza and a West African chef's pop-up 30:54
1 Thousand-hole pancakes, Alex Stupak's state of mind, family dining and fries 40:51
1 The value of inviting loyal customers for a menu preview 34:09
1 Food holidays, restaurant weeks and the magic of long-standing operators 32:47
1 Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves 27:03
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