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Dessert caviar, dynamic pricing, A.I. and African grains — here’s what the experts foresee will dominate restaurants next year. Restaurant Trends to Look Forward to in 2025, According to Chefs ...
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Dang, for example, says that she doesn’t recommend food trends like topping your fries or burger with caviar — mostly because caviar is expensive. Some restaurants, however, are embracing the ...
Petrossian, (officially Petrossian S.A.) is a French company founded in 1920 by 2 Armenian brothers, Melkoum Petrossian and Mouchegh Petrossian, [1] who introduced caviar to Paris, France. Over the years, the Petrossian family has passed on its knowledge and expertise in the art of caviar maturation, a traditional craftmanship still done by ...
After opening a spacious Harvard Square location in 2016, Or began ramping up expansion in the Boston area. [10] Tatte expanded into downtown Boston in 2019 with its Summer Street location, followed by a location at One Boston Place. [11] Ron Shaich, then CEO of Panera Bread, purchased over 50% ownership of Tatte in 2016. [12]
As of 2022, the group operates 25 [6] restaurants in five states (Massachusetts, New Jersey, Pennsylvania, Rhode Island, and Virginia), with most in the Greater Boston area. [ 7 ] [ 1 ] The restaurant serves over 7 million customers annually [ 8 ] with an average restaurant size of 6,000 square feet (560 m 2 ). [ 9 ]
This practice has been co-opted as a restaurant gimmick dubbed the caviar “bump.” Because metal reacts with caviar and can ruin its flavor, mother of pearl spoons are encouraged, but plastic ...
Clover Food Lab's BLT sandwich uses soy bacon, [18] and was cited as the best BLT sandwich in Boston by Mayor Thomas Menino. [7] The company was a winner of the Food Truck Challenge, [19] a competition initiated by Menino to bring healthy mobile food vending to Boston, which has led to a rising trend in the city in the use of food and coffee ...
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