A Chef (Almost) too Good to be True
Say you’re opening an upscale, authentic Mexican restaurant in Pittsburgh, and you’re looking for a chef.
First and foremost, it would be great if that chef were born and raised in …
NRA Day Three Reflections & Parting Thoughts
After walking every single row of the exhibit floor, sampling way too many kinds of cheese, tasting not enough tequilas, and drinking in all that is the NRA Show 2011, …
NRA Day Two Report: Trends & Tastings
After spending most of Day One walking the floors and fawning over Rick Bayless (thx for the tweet!), we took in a couple of seminars today, both of which were …
NRA Day One Musings
A few humble observations:
Free Icees at the Coke booth? Awesome.
iPad2′s are everywhere you look. Unfortunately, we’re still looking for a compelling business case for using them.
Not expected: being excited about …
Vamos a NRA!
We have some time before Verde opens, so the timing of the NRA show couldn’t be better. And who doesn’t love a weekend trip to Chicago for some Rick Bayless …
Designing a Restaurant… without the Cameras Following
Bringing a restaurant concept to life is a lot of fun.
Mr. Bobby Flay and a Big Production Truck
We got a real kick out of the television show, “America’s Next …
¡Hola!
A blog does not make a restaurant …but it’s a start.
In the coming months, we will share our journey in transforming a what we think is a pretty cool concept …