The menu at Root & Bone, a Southern restaurant that opened in Alphabet City in June, is loaded with precision-engineered descriptions like drunken deviled eggs, crispy free-range bucket of bird, and a breadless BLT that promises to "tickle your pickle."Read whole article via www.nytimes.com
The latest information, innovation and inspiration in the world of savory including culinary and snacks.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Between the six chefs, restaurateurs and bartenders at Symrise’s private...
At the 2017 StarChefs International Chef Congress (ICC), held Oct. 22 to 24 at...