October 2010
FoodService Director;10/15/2010, Vol. 23 Issue 10, pFSB14
Trade Publication
The article deals with the menus served at various restaurants in the U.S. Three Greek-inspired Pita Melts are being offered at Daphne's Greek Café in San Diego, California. Colton's Steakhouse & Grill in Conway, Arizona offers 12 lunch entrees that include Mesquite Grilled Chicken and Country Fried Steak. Also noted are the restaurants that offer menus with the agave plant as ingredient.


Related Articles

  • Want A Smaller, Simpler Menu? Try One Of These.  // Gourmet;Jun2009, Vol. 69 Issue 6, p87 

    The article lists several restaurant menus including those with grilled beef and pork taquitos, grilled spring onions, and Asian gabbage slaw.

  • Barbecue Three Ways. Fey, Matthew // Cheers;Jun2013, Vol. 24 Issue 5, p20 

    The article offers a look at how three restaurants in Kansas City, Kansas deliver their menus through different barbecue strategies. They include Jack Stack Barbecue, Oklahoma Joe's and Gates Bar-B-Q. Brief history of each restaurant is also given. The author also describes the barbecue...

  • PREPPING.  // Indianapolis Monthly;Oct2013, Vol. 37 Issue 2, p178 

    The article offers information on the plan of kitchen chef-owner Ryan Nelson to launch a barbecue joint celebrating various regions and styles at the totally renovated Cafe Nora restaurant which will open in February 2014.

  • Joe's Farm Grill. Orovan, Bill // Echo Magazine;11/16/2006, Vol. 18 Issue 5, p56 

    The article provides information on Joe's Farm Grill restaurant located in Gilbert, Arizona. The owner uses the organic produce from the farm or from another farmer who grow their vegetables by organic methods. The menu items include Baby Back Ribs, Creamy Cole Slaw, Pesto Chicken and Thai...

  • THE BARE BONES. Forsey, Lindsay // Foodservice & Hospitality;Jun2010, Vol. 43 Issue 4, p10 

    The article presents several restaurants in Toronto, Ontario that serve barbecue. It includes Buster Rhino owned by Darryl Koster, serves a South Carolina-style of slow cooking dry barbecue, The Stockyards Smokehouse and Larder, owned by Tom Davis and Monique Nanton, and the Baton Rouge...

  • CLA'SSIC MEETS CONTEMPORARY. BELL, ADRIAN // Foodservice & Hospitality;Mar2013, Vol. 46 Issue 1, p18 

    The article presents information on the different varieties of barbecue cuisines served at various restaurants across Canada. The owner and chef George Siu at the Memphis Blues restaurant in Vancouver, British Columbia mentions that the consumers demand regular change in menus offerings. The...

  • AN APPETITE FOR SUCCESS. SLOAT-SPENCER, JACKIE // Foodservice & Hospitality;Mar2013, Vol. 46 Issue 1, p26 

    The article discusses the success and achievement of restaurateur Tom Davis who manages the Stockyards Smokehouse and Larder restaurant in Toronto, Ontario. It mentions that the specialty of the restaurants lies in the manner in which the smokers' appliance has been placed. The menus offering of...

  • Restaurant Concept Goes Pop. Wells, Jeff // Supermarket News Expert Blog;9/11/2012, p15 

    The article features pop-up restaurant concept in the U.S. It points out the advantages of a pop-up which include creative freedom enjoyed by chefs and lesser overhead costs. It cites several pop-up restaurants around the U.S. including BrisketTown Texas-style barbecue, Hush Concepts, and...

  • Spice Up The Summer. Mooney, Ciara // Hospitality Ireland;Apr2015, Issue 94, p36 

    The article focuses on the popularity of barbecue-style dining during the summer season in Ireland. Topics covered include the benefit of having an outdoor terrace to Sam's Bar, the inclusion of barbecue staples like burgers in the summer menu at Alfie's and the use of products like the Schwartz...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics