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The article looks at a trend in which chefs at U.S. restaurants are replacing ingredients which contain high-fructose corn syrup with sweeteners such as honey, agave nectar, and palm sugar. Chef Matt Gordon of the Urban Solace restaurant in San Diego, California, discusses how he spent $15,000 to make sure his food and drinks all contain sugar rather than high-fructose corn syrup.

The article discusses design features of some upscale restaurants in the U.S. that make them particularly noisy. Large cavernous dining areas with high ceilings, tables in close proximity to each other, and hardwood floors instead of carpets all contribute to a more cacophonous dining experience. Specific restaurants are noted, as is advice on getting a relatively quiet table.

The article discusses efforts by high-end restaurants in the U.S. to attract customers during an economic recession. Some have resorted to fare not usually associated with haute cuisine. Chef Eric Greenspan has converted his $1.3 million Los Angeles restaurant into a lounge that sometimes serves fried chicken and waffles.

The article discusses chefs and other restaurateurs who plan to open expensive new restaurants amid a severe economic recession in the U.S. Although some expect spending on fine dining to decline by as much as 15% in 2009, several entrepreneurs including Wolfgang Puck and Terrance Brennan intend to debut multi-million dollar outlets.

The article focuses on a number of restaurants in the United States that use everyday products--available at a supermarket--to create upmarket entrées. Among the products that chefs are using are: ketchup, jarred mayonnaise, canned creamed corn, and Fritos. The article mentions how chefs are becoming comfortable talking about this practice, which was formerly a secret technique.

The article deals with the increasing popularity of Peruvian dishes at restaurants in the U.S. in 2011.

The article focuses on chef Roy Choi, owner of Kogi that sells Mexican tacos stuffed with Korean-style meat in mobile food trucks, and his plan to open a restaurant in Los Angeles, California in February 2010. It notes that Choi plans to update the rice bowl for his restaurant. He started working for Hilton Hotels in 2001. He cites that his company grossed nearly 2 million U.S. dollars from check averages of nearly 13 dollars a person during its first year of operation.

An interview with New York restaurateur Danny Meyer about the impact of the U.S. recession on restaurants, is presented. He believes that discounts offered by restaurants amid lower demand have no long-term benefits. When asked if he could recover once the economy improves despite offering discounts, he says he will because of discounts being offered on meal that costs lower and the tendency of people to spend money on products with high quality. Some of the trends he predicted for 2009 are proliferation of bistros, trattorias and luxury menu offerings.

The article features Spanish chef José Andrés based in the U.S. His cooking career started at the age of 15 when he enrolled in a culinary school in Barcelona. Andrés received the James Beard award for the best Mid-Atlantic chef in 2003. According to the chef, he anticipates to open branches of his Jaleo restaurant and his other concepts in about 20 cities and to partner in future SLS hotels.

The article focuses on restaurant discounters in the U.S. It notes that restaurant discounters are offering more bargains, waiving fees and using technology in a bid to attract more diners. Restaurant.com has started offering three million $10 certificates which can be used at 5,000 participating restaurants. It discusses how restaurant discounters such as OpenTable and Rewards Network profit in the business.

The article focuses on the popular South American vegetable, heart of palm. The plant grows in Costa Rica, Ecuador and Brazil. It is described as pale, odorless and bland. The emergence of Latin American food as depicted in the Brazilian all-you-can-eat restaurants called churrascarias has introduced this neutral food to the Americans. An overview of its history is presented.

Offers a guide to restaurants in the U.S. that will debut in the fall of 2005.

Compares several restaurants in the U.S. serving food inspired by the Olympic Games.

Presents information on several restaurants in the U.S. that give away free foods to its customers.

Presents information on top restaurants in the U.S. that are starting to open take-out joints.

Presents updates related to restaurants with vegetable gardens in the U.S. as of March 27, 2003, citing Pico Restaurant in New York City.

Describes how animals such as deer are prepared by several restaurants across the U.S.

Presents a list of restaurants in the U.S. that offer freebies to customers.

Features restaurants in the U.S. that serve dishes with wild mushrooms, including Mamma Maria in Boston, Massachusetts.

Presents several restaurants in the U.S. that are offering salted cod menu.

Presents the menus offered by several restaurants in the U.S. as of August 2002.

Looks at micro-greens or bonsai salad offerings from restaurants in the U.S..

Reports on a slump in the high-end restaurant business in the U.S. Perception that upscale restaurants are faced with the challenge of attracting customers without seeming less exclusive; Advantages, for restaurants and patrons, of using online reservation services; Mention of Opentable and Foodline, Web sites which offer software for the tracking of restaurant customer behavior for marketing purposes.

Reports on the restaurants in the United States that offers Cuban sandwich.