Best Hello Restaurant Podcasts (2024)

1
Worlds of Flavor, pastrami with horseradish and Cambodian food 27:27

1d ago27:27

27:27

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, discussed Bret’s trip to the San Francisco Bay area, where he went for The Culinary Institute of America’s annual Worlds of Flavor conference in Napa. The theme this year …

1
Chicago taste-around, revisiting Eataly and dinner with Wonder 35:50

9d ago35:50

35:50

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 a week’s worth of eating experiences, starting with a dine-around in Chicago. The two editors were in Chicago for the last conference of the International Foodserv…

1
Edible glitter, tainted onions and the evolution of American sushi 38:01

16d ago38:01

38:01

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 their recent eating adventures. That included Pat’s visit to a Hampton Inn, home of the original waffle bar, created by the midscale hotel chain 40 years ago. Th…

1
Hello 200 Dollar Tickets 1:05:17

17d ago1:05:17

1:05:17

Logan, Terry, Will and Dyl are back to cover all the Walt Disney World news and what seems to be the endless amount of prices hikes and bonuses. Plus some pretty tasty new treats including a giant mozzarella stick and some creative corn dogs. Book your next trip at OUR Official Vacation the EarBNB!By WDW Today

1
Chef-inspired Crunchwraps, Cava's all in on ranch and a visit to Bluestone Lane 32:38

23d ago32:38

32:38

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, share highlights from their recent eating and drinking excursions. Both editors attended a media preview of Taco Bell’s chef-created Crunchwrap Supremes. The chain tapped …

1
Whole hog barbecue, CREATE recap and 2 food festivals 31:28

30d ago31:28

31:28

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 a week’s worth of eating adventures, starting with the CREATE conference in Nashville. The conference, geared toward emerging chains, is organized by NRN, so Bret …

1
Greek food, the Chicken Big Mac and 'The Bear' 33:06

1M ago33:06

33:06

Bret was a bit of a homebody last week as he prepared for CREATE: The Event for Emerging Restaurateurs, a conference that Nation’s Restaurant News is hosting in Nashville this week, but he did enjoy traditional Jewish brisket for Rosh Hashannah at a friend’s home in Manhattan. Pat attended two Broadway shows that were preceded by tasty and affordab…

1
ChatGPT says hello, sauces are everywhere and so is KPOT 42:07

1M ago42:07

42:07

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, kicked off this week’s podcast by briefly introducing a friend, of sorts. He had asked ChatGPT to greet the audience of Menu Talk, and the chatbot, which can now simulate a human voice much better than the electronic messages we have grown accustomed t…

1
Eggs in purgatory, happy hour bargains and too much spice 39:07

2M ago39:07

39:07

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, start off by chatting about the joys of grazing. Neither editor is in the Gen Z or Millennial age group that popularized the “girl dinner” on TikTok, but both like to try …

1
A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse 41:42

2M ago41:42

41:42

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 the post-summer flurry of restaurant activity in New York City. Bret was treated to a pre-opening preview of Alessa, a new Italian restaurant where the chef cre…

1
Fresh dates, pawpaws and new restaurant Rokusho in Los Angeles 35:32

2M ago35:32

35:32

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…

1
Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building 34:52

2M ago34:52

34:52

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 Buil…

1
US Open chefs, Lebanese wines and khachapuri variations 36:53

3M ago36:53

36:53

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 …

1
Pumpkin spice season, New York's month-long 'restaurant week' and summer menu pricing 38:08

3M ago38:08

38:08

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 kn…

1
D23 Reactions: Goodbye Tom Sawyer, HELLO CARS 1:07:39

3M ago1:07:39

1:07:39

Logan, Terry, Will and Dyl are back to cover all the Walt Disney World d23 announcements. No fluff - we get right to it and tear it up... just like they're going to do to Tom Sawyer Island. Book your next trip at OUR Official Vacation the EarBNB! Book your next trip at OUR Official Vacation the EarBNB!…

1
Kaiseki menus, Detroit-style pizza and a West African chef's pop-up 30:54

3M ago30:54

30:54

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 Japanes…

1
Thousand-hole pancakes, Alex Stupak's state of mind, family dining and fries 40:51

3M ago40:51

40:51

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…

1
#322 - Making America Solved Again 1:32:03

4M ago1:32:03

1:32:03

America’s a mess and no one is excited about any of our choices in the upcoming 2024 Erection. So, we stepped forward to proffer a solution. We arrived at one, but there were bumps along the way. Even though we all three agree on the basics, somehow we figured out a way to disagree on the almost blasé and noncontroversial subject of the Palestine G…

1
The value of inviting loyal customers for a menu preview 34:09

4M ago34:09

34:09

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 Brus…

1
McDonalds, Lonely Dog, Big Disney Fail and Eat to the Beat 1:07:17

4M ago1:07:17

1:07:17

Join us on this exciting episode of WDW Today as Logan takes us through his latest trip filled with unforgettable experiences and quirky adventures! First, we venture to the world's largest McDonald's, where the menu goes beyond your typical fast-food fare. Logan then shares the jaw dropping experience of the Lonely Dog Experience. Finally back on …

1
Food holidays, restaurant weeks and the magic of long-standing operators 32:47

4M ago32:47

32:47

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 aro…

1
Hop water, matcha and prix fixe menus 26:44

4M ago26:44

26:44

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 Za…

1
Fieldtrip, potato cakes, restaurant merch and rice 31:43

4M ago31:43

31:43

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…

1
Roast pig, ancient grains and Perkins' menu mission 30:31

4M ago30:31

30:31

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 pi…

1
Mushrooms, Malaysian food and Pizza Hut's new pie 30:28

5M ago30:28

30:28

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. Foods…

1
Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves 27:03

5M ago27:03

27:03

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 …

1
Dan Kluger's newest restaurant, port pairings and Cheez-Its 25:17

5M ago25:17

25:17

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 Da…

1
Saucy nuggets, steak and sticker shock 21:19

5M ago21:19

21:19

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 Cha…

1
Cardamom, caviar and other trends from the National Restaurant Show 28:39

6M ago28:39

28:39

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 th…

1
Disney's 3 Ds: Dylan, Drones, and Disabilities 59:09

6M ago59:09

59:09

First up, we unravel the new updates to the DAS (Disability Access Service) system, making your Disney trip.. smoother? Next, we welcome the ever-entertaining Dylan Postl, aka WWE's Hornswoggle, as he gives us a trip report that's equal parts hilarious and heartwarming. And just when you think the fun is over, we'll take you to the skies above Disn…

1
An insiders' look at the 2024 MenuMasters Awards 11:00

6M ago11:00

11:00

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 restaurate…

1
Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality 19:31

6M ago19:31

19:31

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 o…

1
High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities 25:43

6M ago25:43

25:43

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 n…

1
Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food 21:34

7M ago21:34

21:34

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 Tu…

1
Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight 25:14

7M ago25:14

25:14

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 and drink.

1
An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks 27:34

7M ago27:34

27:34

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 hot topics. The James Beard Foundation announced the finalists in the restaurant and chef categories, naming nominees in 22 categories, including both national regional …

1
New Changes to DAS and D23 Speculation 1:03:11

7M ago1:03:11

1:03:11

Join us on this episode of WDW Today as we dive into the latest developments in accessibility at Walt Disney World. We'll be exploring the recent changes to the Disability Access Service (DAS) system and how it's impacting guests' experiences in the parks. Whether you're a seasoned visitor or planning your first trip, understanding these updates is…

1
Pepe Moncayo's food at Cranes in Washington, D.C. reflects the sum of his experience 22:03

7M ago22:03

22:03

Pepe Moncayo is the chef and owner of Cranes, a restaurant he opened in Washington, D.C., in February of 2020 to enthusiastic acclaim. Of course, normal operations ceased five weeks later, but the fine-dining restaurant survived and the chef’s food, which reflects his own culinary journey, continues to be appreciated by guests. Moncayo was born and…

1
So long Menu Feed, welcome to Menu Talk 1:00

7M ago1:00

1:00

Menu Talk will still feature Pat Cobe, but now she'll have a cohost: Informa colleague, Bret Thorn with Nation’s Restaurant News. Both are veteran reporters on the menu beat and eager to bring you inspiring conversations about what’s happening in restaurant and foodservice kitchens, including weekly interviews with chefs, operators and food profess…

1
How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy 28:13

8M ago28:13

28:13

Gott’s Roadside got its start in California’s Napa Valley 25 years ago and has been recognized by the James Beard Foundation as an early pioneer of fast-casual dining. Through the years, the food has evolved from a limited menu of burgers, fries and shakes to a broad and varied selection that offers something for everyone, says Clay Walker, preside…

1
How culinary inspiration and a positive work culture share equal billing at Freight House 27:02

8M ago27:02

27:02

Sara Bradley, chef-owner of Freight House in Paducah, Kentucky, worked in Michelin-starred restaurants in New York and Chicago, but always wanted to return to her hometown and be her own boss. She opened Freight House in 2015 with the mission to create a technique-driven yet accessible restaurant where all guests would feel comfortable dining and a…

1
John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero 26:36

8M ago26:36

26:36

John Manion introduced Chicago diners to Brazilian ingredients and flavors when he opened La Sirena Clandestina back in 2012. It’s a cuisine that’s near and dear to his heart and palate, as the chef spent part of his childhood living in Sao Paolo. Manion went on to open El Che Steakhouse & Bar, where the menu covers more of South America with a foc…

1
How well-written recipes can optimize productivity and profitability in the kitchen 23:04

8M ago23:04

23:04

Raeanne Sarazen, author of "The Complete Recipe Writing Guide," created a comprehensive guidebook to help chefs, menu developers and dietitians master the art of recipe writing. In our conversation, she explains why and how well-written recipes can boost efficiency, ease staff training and improve the menu. Traditionally, cooks learned at the side …

1
New EATS - Best Italian Restaurant on Property 1:04:12

8M ago1:04:12

1:04:12

Welcome to the latest and greatest episode of WDW Today! Get ready to tantalize your taste buds as we dive into a scrumptious discussion about the newest food offerings, featuring mouthwatering desserts that will have you drooling! But that's not all—brace yourselves for the ultimate Italian culinary adventure as we serve up a sizzling review of Si…

1
How Vino Volo's airport wine bars create a unique oasis for travelers 29:01

9M ago29:01

29:01

Larissa Dubose is a certified sommelier and national director of beverages for Paradies Lagardère, overseeing the wine program at Vino Volo, the wine bars at airport locations all over North America. She’s tasked with creating an oasis for busy travelers who want to relax with a glass or flight of wine and perhaps a bite to eat before boarding thei…

1
IHOP hits the accelerator on menu innovation with Chef Arthur Carl at the helm 17:53

9M ago17:53

17:53

Arthur Carl II joined IHOP at the end of 2022, and in just over a year, he has accelerated menu innovation and taken the 1,794-unit pancake house in new culinary directions. Carl began by identifying gaps in the menu, quickly developing a line of indulgent Eggs Benedict and sweet and savory crepes to elevate the morning daypart. Then he leaned into…

1
From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations 25:48

9M ago25:48

25:48

Ryan Ratino has helmed the kitchens at D.C. restaurants JONT and Bresca for several years, earning Michelin stars for both. Now he’s taking on Florida, opening MAASS in the Four Seasons Hotel in Fort Lauderdale and putting the finishing touches on OMO in Orlando. Each of the restaurants has a distinct personality and offers a distinct dining experi…

1
How Charleston's Husk restaurant stays relevant in a competitive dining city 28:05

9M ago28:05

28:05

Steven Chandler, general manager of Husk in Charleston, S.C. earned his culinary chops in the back-of-the-house, working in hotel kitchens overseeing purchasing, event planning, catering and more. But he felt his true calling was in the front-of-the-house, and he made that transition several years ago, landing at Husk in 2022. Since he joined the t…

1
How Nekter Juice Bar is breaking away from the pack in a crowded segment 26:16

10M ago26:16

26:16

Alexis Schultze Parra became a fan of juicing as a California mom and yoga enthusiast before she co-founded Nekter Juice Bar 13 years ago. The healthy fast casual has since grown to over 300 locations, and in her role as chief visionary officer, Parra oversees culinary, supply chain, marketing and more. Although Nekter has a large core customer bas…

1
How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz 31:09

10M ago31:09

31:09

When Cindy Syracuse joined BurgerFi International last January as CMO, she hit the ground running. Her first order of business: Earn more recognition for BurgerFi in the “better burger” category. So she tasked the culinary team with creating a new burger to enter into the South Beach Wine & Food (SOBE) festival’s Burger Bash taking place in Februar…

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