Author: Owen Johnson

In a strategic move, SPB Hospitality has decided to part ways with Old Chicago Pizza + Taproom, a concept it acquired through the 2020 CraftWorks acquisition. This sale reflects a broader trend in the food industry, where companies are refining their portfolios to focus on core strengths. The decision aligns with the ongoing shift in the dining landscape, as brands streamline operations to meet evolving consumer preferences. This sale could signal a new chapter for Old Chicago, possibly under new ownership eager to capitalize on its unique positioning. The sale of Old Chicago Pizza + Taproom comes at a time…

Sweet Paris Crêperie, a beloved haven for those who cherish the delicate and versatile nature of crêpes, has found its way to a new corner of Houston. The expansion into the Bridgeland community marks a celebration of culinary tradition and innovation. Known for its fresh, French-inspired menu, Sweet Paris transports diners to the charming streets of Paris, offering a delightful escape from the everyday hustle. The Bridgeland location is more than just a new place to enjoy crêpes—it’s a testament to Sweet Paris’s commitment to bringing a slice of France to the vibrant and ever-growing Houston area as reported by…

Quesabirria tacos have taken the culinary world by storm, and it’s no surprise they are quickly becoming a cherished favorite. This dish is a revelation—a delightful fusion of traditional Mexican birria and the ever-popular quesadilla. The resulting taco is a savory symphony of tender, slow-cooked meat wrapped in a crispy tortilla, generously filled with melted cheese. Each bite bursts with flavors that keep you craving more, rendering it impossible to stop at just one. Diners are flocking to Mexican eateries, from hidden gems in Texas to iconic food trucks in California, to savor these mouthwatering creations. The growing hype around…

In the ever-evolving realm of fast food and casual dining, a fresh array of menu innovations is capturing the culinary curiosity of consumers. Popeyes, Starbucks, and KFC are leading the charge with intriguing new offerings that push the envelope of traditional fast food fare. This dynamic shift is not just about satiating hunger but about crafting unique dining experiences that resonate with modern palates. The introduction of these items hints at an industry-wide trend of bold experimentation and creativity in food service. Meanwhile, Applebee’s, Cracker Barrel, and Del Taco are not far behind, each unveiling their own inventive dishes that…

In the bustling heart of New York City, a novel culinary venture is quietly weaving its magic. Orbital Kitchens, an innovative network of ghost kitchens, aims to reinvigorate the delivery-only model, challenging the notion that it’s a concept of the past. By prioritizing exceptional food quality and hosting lively in-person events, they craft a unique dining experience that evokes a sense of community and tradition, even in the digital age. The ghost kitchen model, which operates without a traditional storefront, presents an intriguing shift in the food industry. Orbital Kitchens takes this concept a step further by not just focusing…

In a curious twist of events, the iconic beverage giant Coca-Cola finds itself amidst a swirl of speculation. Former President Donald Trump has made headlines by claiming that Coca-Cola will revert to using cane sugar in its U.S. sodas. This nostalgic nod to traditional sweeteners evokes a sense of longing for simpler times when ingredients were less complex and more transparent. Yet, Coca-Cola has remained notably silent, neither confirming nor denying the claim, leaving soda enthusiasts in suspense. The conversation around cane sugar versus high-fructose corn syrup in beverages has long been a debate fueled by health considerations and taste…

In a curious blend of politics and pop culture, Donald Trump has claimed to bring back “real cane sugar” to Coca-Cola’s iconic U.S. beverage. While his assertion has not been confirmed by the company, the thought of returning to a more traditional sweetener evokes a sense of nostalgia and authenticity as reported by Google Trends. The allure of “Mexican Coke,” known for its use of cane sugar, signifies a longing for the purity and simplicity of times past. This potential shift taps into a broader trend where consumers seek out products perceived as more natural or traditional. Whether it’s the…

Postino WineCafe is redefining the hospitality landscape by merging the casual charm of bars with the culinary excellence of restaurants, all set against the backdrop of historic locations. CEO Lauren Bailey’s visionary approach ensures that each location not only delivers exceptional food and drink but also immerses guests in a unique cultural experience according to Nation’s Restaurant News. This innovative blend of atmosphere and cuisine is not just a trend; it’s a movement towards creating spaces where history and modern dining coalesce seamlessly. The essence of Postino WineCafe lies in its meticulous attention to design and culture, reflecting Bailey’s commitment…

Mikey’s Late Night Slice is making a bold move by expanding to Polaris and Dayton with two new full-service locations. This expansion isn’t just about serving pizza—it’s about creating a unique dining experience that resonates with their loyal fan base. By setting up shop in these bustling areas, Mikey’s is poised to invigorate the late-night food scene, offering a vibrant alternative that is set to captivate both locals and visitors alike as reported by Nation’s Restaurant News. This strategic growth highlights a growing trend where late-night dining is becoming an essential aspect of urban living. Mikey’s is tapping into the…

In today’s culinary landscape, where sushi menus often boast extravagant and ostentatious presentations, Mori Nozomi offers a refreshing contrast with its understated elegance and focused simplicity. The restaurant is a sanctuary for those seeking an authentic omakase experience, stripped of unnecessary flourish. Sitting at Mori Nozomi’s intimate counter, diners are treated to a masterclass in precision and restraint, showcasing the chef’s dedication to the purity of sushi craftsmanship according to The New York Times. Mori Nozomi’s approach to omakase is a testament to the power of minimalism. Each piece of sushi is meticulously crafted, inviting guests to savor the natural…