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PODCAST

Menu Talk

Restaurant Business Online

Menu Talk, formally Menu Feed, is a podcast hosted by Pat Cobe of Restaurant Business and Bret Thorn with Nation’s Restaurant News. We are veteran reporters on the menu beat and eager to bring you inspiring conversations about what’s happening in restaurant kitchens, including weekly interviews with chefs, operators and food professionals.

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All Episodes

00:35:32

Fresh dates, pawpaws and new restaurant Rokusho in...

Menu Talk ·

2024/09/10

On this week’s podcast, Nation’s Restaurant News and Restaurant Hospitality senior food & beverage editor Bret Thorn is joined by Lisa Jennings, executive editor of Restaurant Business, who subbed in for Pat Cobe. Lisa came fresh off of the launch of Rokusho in Los Angeles, which has an eight-seat omakase room upstairs that’s an outpost of a Udatsu Sushi, a Michelin-starred restaurant based in Tokyo. It’s headed up by chef Shingo Ogane, but it will also host visiting Japanese chefs for

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00:34:52

Turkish food, chicken curry and Jean-Georges...

Menu Talk ·

2024/09/03

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, discussed the time they spent on and near the water in New York City. Pat took a ferry down the East River to Wall Street to check out Jean-Georges Vongerichten’s Tin Building, a much-ballyhooed food hall that neither co-host had had a chance to visit yet. Pat enjoyed a savory buckwheat crêpe, and observed that she also

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00:36:53

US Open chefs, Lebanese wines and khachapuri variations

Menu Talk ·

2024/08/27

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, talk about how tennis players aren’t the only stars at the US Open, which kicked off on Monday. There’s a lot of star power off the courts, with more than 20 top New York City restaurants and chefs offering their specialties over the next two weeks.The podcast guest this week is JJ Johnson, a well-known TV chef, James

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00:38:08

Pumpkin spice season, New York's month-long...

Menu Talk ·

2024/08/20

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, discussed pumpkin spice season, which is upon us in August just as it is every year, despite annual complaints that it arrives too early. But as Pat observed, operators know when their customers want to start buying those autumnal items, and that time is now. It's also “Restaurant Week,” in New York City, which now

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00:30:54

Kaiseki menus, Detroit-style pizza and a West African...

Menu Talk ·

2024/08/13

This week on Menu Talk, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, zero in on Japanese tasting menus and a trendy pizza style. Bret paid a visit to Hakubai in the Kitano Hotel, a restaurant known for its kaiseki menu. Kaiseki is a Japanese tasting menu similar to omakase, but it’s more specifically focused on pristine, seasonal ingredients. Hakubai’s 11-course menu was paired with sake

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00:40:51

Thousand-hole pancakes, Alex Stupak's state of mind,...

Menu Talk ·

2024/08/06

This week, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed their visits to Tara Kitchen, a Moroccan restaurant run by Indian chef Aneesa Waheed with three locations near Albany, New York, one in Wildwood, New Jersey, one in Hyderabad, India, and one in the New York City neighborhood of Tribeca.Pat and Bret took separate trips to the Tribeca location, where Pat had brunch and

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00:34:09

The value of inviting loyal customers for a menu preview

Menu Talk ·

2024/07/30

The team behind Brine, a fast casual with a location in New York City and another in Fair Lawn, New Jersey, invited 100 of the restaurant’s regulars (plus some media folks) to taste test new menu items and evaluate them. Chef-partner Joe LoNigro was behind the counter as guests helped themselves to grilled chicken with a “umami” sauce, roasted Brussels sprouts, a spicy chicken sandwich, elote corn ribs, tostones and Brine’s new take on its house-made Pop-Tart-inspired dessert. It will be interesting

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00:32:47

Food holidays, restaurant weeks and the magic of...

Menu Talk ·

2024/07/23

This week, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed national food holidays. In a nutshell, they’re not huge fans of promotions like National Chicken Wing Day or National Tequila Day, but they do acknowledge that promotions around them can be effective marketing tools and traffic drivers, which are particularly important these days as costs rise and guest counts decline.Pat

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00:26:44

Hop water, matcha and prix fixe menus

Menu Talk ·

2024/07/16

This week, Pat Cobe, senior menu editor at Restaurant Business, shared her take on Blank Street’s summer matcha drinks and the escalating price of lobster rolls, while Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, recounted his visit to Philadelphia to dine at Iron Hill Brewery & Restaurant and Zahav, chef Michael Solomonov’s Israeli restaurant.The guest on this week’s Menu Talk is Dan Kluger, chef-partner of Greywind in New York. Chef

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00:31:43

Fieldtrip, potato cakes, restaurant merch and rice

Menu Talk ·

2024/07/09

This week, Pat Cobe, senior menu editor of Restaurant Business, recounted her visit to Fieldtrip, J.J. Johnson’s Afro-Caribbean rice bowl concept with items like jerk meatballs and coconut yogurt, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed his visit with an old friend to an Indian restaurant attached to a Hindu temple in the New York City neighborhood of Flushing in Queens, which led to a discussion of rice-making techniques

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00:30:31

Roast pig, ancient grains and Perkins' menu mission

Menu Talk ·

2024/07/02

Despite what are usually characterized as the “lazy days of summer,” there’s been a lot of menu action this week.Pat and Bret both attended an outdoor pig roast at Back Bar in the Eventi Hotel in New York City. The patio party was hosted by Chef Laurent Tourondel and his team, who operate the dining venues at the hotel. They started cooking the pigs at noon, inside a charcoal-fired China box or “caja chino,” which is a Cuban style of cooking pork. The pigs were roasted to perfection by 6 p.m. with

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00:30:28

Mushrooms, Malaysian food and Pizza Hut's new pie

Menu Talk ·

2024/06/25

This week, Pat Cobe, senior menu editor of Restaurant Business, reported from Atlanta, where Menu Directions, a conference hosted by sister publication FoodService Director, had just wrapped up. Meanwhile, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, reported on happenings in New York City.Foodservice Director covers on-site dining, so attendees were mostly chefs from healthcare, schools, corporate dining, etc., rather than restaurants per

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00:27:03

Low-alcohol beer, prix fixe steak and Laurent...

Menu Talk ·

2024/06/18

This week on Menu Talk, hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor at Nation’s Restaurant News and Restaurant Hospitality, start off with a beer tasting. Bret discovered a low-alcohol brew called kvass in his new Brooklyn neighborhood, which is populated by Russian, Ukrainian and Eastern European residents. As Pat visited Sysco headquarters in Houston to get an inside look at how innovative products get into the distributor’s supply

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00:25:17

Dan Kluger's newest restaurant, port pairings and...

Menu Talk ·

2024/06/11

This week on Menu Talk, hosted by Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News and Restaurant Hospitality, we discuss the latest news in Cheez-It crackers. The snack food has partnered with Taco Bell to offer giant versions of Cheez-Its, and chef and restaurateur Dan Kluger is offering his own take at Greywind, his new restaurant near Hudson Yards in New York City.The guest for this week is Nia Grace, who Bret

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00:21:19

Saucy nuggets, steak and sticker shock

Menu Talk ·

2024/06/04

This week on Menu Talk, hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food and beverage editor at Nation’s Restaurant News, share their take on high menu prices. Their editors at both publications have had a lot to say about fast-food inflation, but how about sticker shock at full-service restaurants?Fogo de Chao has found ways to keep prices reasonable without hurting its margins, as CEO Barry McGowan revealed in a chat with Pat. We played clips from their

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00:28:39

Cardamom, caviar and other trends from the National...

Menu Talk ·

2024/05/28

This week on Menu Talk, your hosts, Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, caught their breath after a whirlwind long weekend at the National Restaurant Association Show in Chicago, and they shared insights into what they saw and tasted there.Pat was struck by the prevalence of cardamom on the show floor, including in an Indian lassi and a new soda flavor from Tractor Beverage Co. Bret

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00:11:00

An insiders' look at the 2024 MenuMasters Awards

Menu Talk ·

2024/05/21

Menu editors Pat Cobe and Bret Thorn were among the guests who celebrated the winners of the 2024 MenuMasters awards on Saturday. We were in the thick of the event at Morgan Manufacturing in Chicago’s West Loop neighborhood, sampling the chef-prepared food at the various stations and talking to the eight chefs honored this year.Chef and restaurateur Nancy Silverton was inducted into the MenuMasters Hall of Fame, and we talk on the podcast about her accomplishments as a chef and restaurateur. She

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00:19:31

Korean fried chicken goes glam, Rocco DiSpirito's...

Menu Talk ·

2024/05/14

This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food, drink and restaurants. Pat recently visited Coqodaq, a classy NYC Korean fried chicken restaurant with a casual vibe run by the owners of upscale steakhouse Cote. Both Bret and Pat attended an event for Rocco DiSpirito, the James Beard Award-winning chef and TV celeb who just released a

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00:25:43

High-end apartment pop-up dinners, Dan Barber breeds...

Menu Talk ·

2024/05/07

This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food and drink. Bret is settling into his new Brooklyn digs, discovering the vast assortment of pickled and smoked fish available in his new neighborhood. And buckwheat—that’s the grain of choice in the shops that surround his apartment. Pat was recently a guest at a “Nikkei Twist” dinner in

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00:21:34

Lettuce Entertain You shares new initiatives, Eggs Up...

Menu Talk ·

2024/04/30

This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, Senior Food and Beverage Editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food and drink.Bret recently moved from one Brooklyn neighborhood to another, and the culinary scene is very different. He’s surrounded by Turkish food and already tried a Turkish breakfast specialty that’s currently trending on TikTok but has been served in mom-and-pop restaurants forever. Pat

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214 results

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