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Menu Feed

Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe. Menu Feed is produced in collaboration with FSD’s sister publication, Restaurant Business.

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How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination

 By Patricia Cobe on May 04, 2023

Bodega Taqueria y Tequila’s winning combo of street tacos, frozen drinks, DJs and bar food is positioning the concept for growth.

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How 3 chain restaurant execs put menu innovation front and center

 By Patricia Cobe on Apr. 20, 2023

Donna Josephson of Shipley Do-Nuts, Frank Paci of Newk’s and Andre Vener of Dog Haus share their strategies for success.

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How Aaron Taylor and Atlas Restaurant Group are revitalizing the dining scene in Baltimore

By Patricia Cobe on Apr. 06, 2023

As corporate chef-partner overseeing 27 restaurants, Taylor designs menus for everyone’s taste, from a $9 burger to a $162 Japanese Wagyu porterhouse steak.

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How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe

Mar. 16, 2023

Founder and CEO Andrew Pudalov pioneered the healthy bowl category in 2004 and continues to expand his concept into underserved parts of the country.

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At Planta, Steven Salm harnesses the culinary power of plants

By Patricia Cobe on Mar. 02, 2023

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

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How Adenah Bayoh is positioning Cornbread Farm to Soul for future expansion

By Patricia Cobe on Feb. 16, 2023

The IHOP franchisee and Cornbread co-founder is on a mission to change the perception of soul food across the country.

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How Chef Ron Yan took Parcelle's from popup to brick-and-mortar restaurant

By Patricia Cobe on Feb. 02, 2023

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

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How Panda Express’ Jimmy Wang tells stories through food

By Patricia Cobe on Jan. 19, 2023

As executive director of culinary innovation for the 2,500-unit chain, Wang's storytelling mission takes on extra importance during Lunar New Year.

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How the menu at STATE Grill & Bar honors its home in the Empire State Building

By Patricia Cobe on Jan. 05, 2023

Executive Chef Morgan Jarrett balances classic and adventurous dishes to appeal to tourists and locals alike.

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How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company

By Patricia Cobe on Dec. 15, 2022

The award-winning chef has positioned Minneapolis as a dining destination, published a cookbook, initiated a mentorship program and more.

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