Menu Innovator Blog

pizza

Catalan Coca, Spain’s Original Pizza

By Susanne Bukey / August 16, 2021

Pizza is one of the best-loved foods around the world. It is also one of the most photographed foods on the internet today on every social media platform. In the United States, we dedicate February 9 as national pizza day. With its beginnings in Italy, pizza has grown into a worldwide phenomenon. Countries have their…

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italian cuisine

Christini’s, Orlando, FL (Italian)

By Tony Lagana / August 12, 2021

In 1984, Chef and Restaurateur Chris Christini opened his namesake restaurant; Christini’s Ristorante  Italiano in Orlando, Florida. It is highly regarded as one of the best Italian cuisines in Orlando. Chef Christini ran the restaurant and it’s until turning the kitchen over to Executive Chef Jason Gonsalves in  2019. Mr. Christini can still be found greeting…

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environmentally friendly

Helping Save the Environment

By Susanne Bukey / August 9, 2021

The restaurant industry focuses on making memorable experiences for customers. Unfortunately, it inevitably creates a negative impact on the environment. From the emissions released during livestock production, to the water used in the food supply chain, to the food waste generated along the way, restaurants create a substantial environmental footprint. With an overwhelming number of restaurants closing inside dining during the pandemic,…

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Blue Hill, New York, NY (New American)

By Nadja Jauregui / August 5, 2021

Since 2014, Chef Dan Barber has brought his loves of farming and cooking together to New York to create a locally sourced, seasonal menu served in a cozy townhouse in Greenwich Village. In August of 2020, Chef Barber launched a Chef-in-Residence series where each chef contestant from different culinary backgrounds provides meals at Blue Hill…

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food collab

Flavors Collide with Food Collabs

By Mary Kay LaBrie / August 2, 2021

Food is like Music We’re used to hearing the term “collabs” when people talk about the music world. One artist who doesn’t normally work with another artist – and the two team up and record a hit single. Sometimes it’s two artists who create music in the same genre (country meets country). Sometimes it’s two…

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Blanca, Brooklyn, NY (Italian)

By Tony Lagana / July 29, 2021

Chef Carlo Mirarchi is a self-taught culinary genius who is regularly referred to as a misfit in the kitchen  for his original and somewhat unconventional techniques and flavor combinations. Chef Mirarchi does not look at food the way that many others do and that is what makes dining at Blanca so exciting; you  truly never…

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Eco-Consciousness is the Trend to Watch

By Dawn Ferchak / July 26, 2021

Sustainability and the Food World Of all the restaurant trends to watch, eco-consciousness is tops with consumers. As COVID-19 vaccinations are given to more and more of the population, people are expected to return to restaurants in record numbers. Their concerns are moving away from cleaning and safety—although that remains vitally important—and more toward sustainable…

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The Grey, Savannah, GA (Southern)

By Tony Lagana / July 22, 2021

Chef Mashama Bailey was born in the Bronx and raised in Queens but has family in Georgia where she  spent most of her young life. She learned to cook from her grandmother, aunts and mother during  summers in Georgia. She went on to attend ICE and then travelled to France and around the world to …

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diversity

Diversity is Key

By Mary Kay LaBrie / July 19, 2021

Expanded Services It’s not without saying, COVID changed the way many restaurants operate.  Diversity is key, and many ventures have expanded their services surpassing just delivery and takeout. They have tested, tried, failed in some cases, revisited options, and have now refined their extended services. Not just as an effort to rake in more money…

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seafood

Mama’s Fish House, Paia, HI (Seafood)

By Tony Lagana / July 15, 2021

Chef Perry Bateman began by working in restaurants owned by grandparents, aunts, and uncles in Maui.  He was mentored by his step-father who taught him the basics. Landing his first job at Mama’s Fish  House at 18 years old in the pantry as a sous chef, the owners quickly identified him as someone who could…

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