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The article focuses on so-called pop-up restaurants, restaurants which open for short periods of time in other, permanent facilities such as hotel lobbies or other restaurants when those are closed. The use of pop-up restaurants for various purposes including testing of new menus by established restaurants or by their owners to attracting financial for a permanent restaurant are considered. Wise Sons Jewish Delicatessen, a pop-up in San Francisco, California, is cited as an example INSET: The Market for Pop-Ups: What It Takes to Break Into the Business.

The article discusses how to spot restaurants that are headed for great popularity. The author suggests looking for a style of cuisine that is innovative, rather than just a refinement on an existing idea. The presence of culinary school graduates eager to intern with a chef for free at a restaurant is a promising sign as well. Descriptions are given of several restaurants from around the world said to be on the brink of greatness.

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 online services that allow diners to reserve tables at restaurants. OpenTable.com Inc. is the industry leader, able to take reservations for some 13,000 restaurants. A subsidiary of IAC is testing its own system in Seattle, Washington and plans to make it available in other large cities.

The article reports that restaurants are optimistic about business prospects for spring of 2010. Expense-account spending has increased and consumers are beginning to return. There has also been a price reduction for some specialty food items, such as wild mushrooms, strawberries and asparagus. Restaurant owners have noticed an increase in the number of patrons compared to last year when the Dow Jones indexes were at their lowest levels.

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 discusses chef David Bouley. Amid an economic downturn in the U.S. that could reduce consumers' expenditures on restaurant dining, Bouley intends to proceed with expansion plans that will result in his owning six restaurants and two gourmet markets in New York City. Bouley has been a well-regarded chef since opening his "Bouley" restaurant in 1987.

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 looks at local pizzerias in the United States that compete with pizza chain stores by focusing on specializing their crust and cheese. Low-carb diets are having an impact on the pizza trade. The percentage of all restaurant meals that were purchased from a pizza restaurant in 2005 fell. Companies in Italy, such as Caputo, that make ingredients and gear are benefiting from a shift in the pizza trade. INSET: The Country's Hottest Pizza.

Focuses on the price of truffles. Price per pound for white truffles, indicating they are three times as high as in 2002; Impact of the summer heat wave in Europe on 2003's poor crop quality; Increase in the price per gram to diners; Discussion of the traditional truffle season and the restaurant industry's use of truffles in their menus; Comments from Michael White, chef and partner at the New York City restaurant Fiammi Osteria, regarding the economic impact of truffles to the restaurant industry.

Focuses on the efforts of chain restaurants to provide more nutritional information as to the food being served. View of the author that restaurants are sensitive to the claims that dining out is partly the cause of the obesity problem in the United States; How chain restaurants are using nutritional information in their advertising campaigns and promotions; Details of the lower-calorie menu offered by Applebee's International in association with Weight Watchers at Applebee's Neighborhood Grill & Bar; Efforts of Darden Restaurants, the company behind Red Lobster and Olive Garden, to create nutritionally balanced food at their new Seasons 52 restaurant; Other initiatives at Wendy's and McDonald's chains; Discussion of the regulatory threats to force the restaurant industry to provide nutritional information for diners.

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

The article describes "The Cube," restaurants that perch atop landmarks in European cities whose dishes are prepared by top local chefs.

The article reports on the criticisms, issues and objections raised by several Western critics and celebrity chefs following the awarding by Michelin of its highest rating to 12 restaurants in Japan in October 2010.

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 chef and restaurateur David Burke. His strategies for success are discussed. Burke has no experience owning restaurants in a down economy, yet he reports overall growth. Some of his restaurants are booked to capacity on some evenings, and restaurant-industry analysts say he is one of the few high-end players with the right idea for the times.

The article features chef Suzanne Tracht, owner of the Jar restaurant in Los Angeles, California. It states that Tracht has become famous for her pot roast. General manager Stephen Friddle cites the decision of Tracht and her partners to scrap plans for a new restaurant featuring California-Asian cuisine in January 2009. The recipe for Tracht's Jar Pot Roast is also presented.

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 discusses how restaurants manage to serve people during Valentine's Day. During Valentine's Day in restaurants, the restaurant from the kitchen to waiters are busy serving their customers and every table that is for four to six people is occupied by only a couple. Restaurateurs also take the opportunity to carry out a Valentine's Day Weekend of events or a "Meet Your Valentine" event for singles. Benoit in Manhattan, New York offers foods such as lobster salad, black truffles, and profiteroles during the special event.

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.

An interview with chef Ferran Adriá of El Bulli restaurant is presented. Adriá believes that his creativity has everything to do with the economic situation in Spain because he had understood early that haute cuisine is impossible as a business. He says that his lack of a formal education is an advantage for him as it had forced him to be curious about everything. When asked if he is afraid of not being on top, he claims that he is not because he had books to be proud of.

The article reports on the latest restaurant cooking technique called sous vide cooking that has made its entry to home cooking. Sous vide, which is French for "under vacuum", involves vacuum packing food and heating it for long periods. Sous vide cooking appliances for home use are available from appliance makers like Sur La Table and Fresh Meals Solutions. Sous vide, requires less fat as its "slow and low" cooking technique preserves the juiciness of meat and fish, although figuring out the cooking time proves to be troublesome.

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.

The article features chef Douglas Keane, owner of the Cyrus restaurant in Healdsburg, California. Cyrus and Keane have received several awards, including two Michelin stars. He offers a tip for making garlic cloves into a paste. Recipes for Pan-Roasted Asparagus With Shaved Fennel, Feta and Wilted Arugula and Truffled Red-Wine Risotto are included.

Deals with the efforts of U.S. states to make restaurant gift-cards more consumer friendly such as a bill introduced in New York that would make it illegal for vendors to apply expiration dates to gift cards.

Talks about the quest of restaurants for novel ingredients to make their side dishes more compelling.

Features Michael Schulson, executive chef at the Buddakan restaurant in New York City, and his cooking style.

Presents a list of favorite Asian restaurants of chef Jean-Georges Vongerichten., including Shui Hu Ju in Hongkong, China, which specializes in Northern Chinese food.

The article offers hotel, restaurant and sightseeing suggestions at the beach resort area of Uruguay.

The article reports on the decision of chef John Besh to reopen his Restaurant August in New Orleans, Louisiana after being damaged by a hurricane.

This section evaluates chef Daniel Boulud's favorite restaurants in New York, including Joe's Shanghai and Daisy May's Barbecue U.S.A.

Considers the selling of grass-fed beef from Uruguay in restaurants and food distributors in the U.S.

Discusses a survey which revealed the increase in the number of customers at expensive restaurants in New York City in 2005.

Offers information on various fund-raising events held by restaurants in the U.S. for the victims of hurricane Katrina.

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

Provides information on cocktails being served in several Indian restaurants in the U.S.

Provides information on the availability of corn dogs in several U.S. restaurants.

Presents a tabular representation of U.S. restaurants that has incorporated Smithfield hams in their menus in May 2005.

Evaluates several restaurants in the U.S., including the Soho Cantina.

Focuses on the variations of the Eggs Benedict breakfast dish at several restaurants in the U.S.