What’s after ‘plant-forward’? Think ‘alt seafood’
Restaurants are expected to be the catalysts for Americans mixing more sea vegetables and bivalves into their diets. And college operations are among some of the early adopters.
How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort
Head chef Matthew Padilla introduced more than 30 new dishes to appeal to a broader audience while staying true to the brand’s original wellness mission.