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Nation's Restaurant News

Nation's Restaurant News

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Nation's Restaurant News serves the information needs of foodservice professionals, providing a one-stop resources for the most industry coverage.

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Nation's Restaurant News
62 places updated January 10, 2014
Cool Plates is a new feature that showcases dishes from across the country to help inspire chefs’ creativity, curated by Bret Thorn, food editor for Nation's Restaurant News.
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Nation's Restaurant News
17 places updated July 30, 2012
17 places including Top That! Pizza - Mansfield, TX, Blaze Pizza, Mod Pizza, Pie Five Pizza Co.
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Nation's Restaurant News
9 places updated May 2, 2012
When Nation's Restaurant News editors aren't covering happenings on the NRA Show floor, they're likely exploring the culinary delights of the Windy City. Here's some of their top Chicago dining picks.
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Nation's Restaurant News
1 places updated
1 place including The Signature Room at the 95th
    Save
    "Chef-owner Steve Schimoler of Crop Bistro & Bar in Cleveland gives deviled eggs color and creaminess by adding avocado to them."
    Nation's Restaurant NewsNation's Restaurant News · December 30, 2013
    New American
    · Cleveland, United States
    8.4
    Save
    "Typical pad Thai is made with rice noodles and often topped with a fried egg or has egg mixed in with the noodles. Chef Preyanet Pongsuwan uses shredded green papaya instead of noodles."
    Nation's Restaurant NewsNation's Restaurant News · December 13, 2013
    Thai
    · New York, United States
    8.4
    Save
    "Chef Preyanet Pongsuwan uses shredded green papaya instead of noodles for this non-traditional pad Thai."
    Nation's Restaurant NewsNation's Restaurant News · December 13, 2013
    Thai
    · New York, United States
    5.5
    Save
    "Chef Preyanet Pongsuwan of OBAO NY uses shredded green papaya instead of noodles for this non-traditional pad Thai."
    Nation's Restaurant NewsNation's Restaurant News · December 13, 2013
    Thai
    · New York, United States
    8.4
    Save
    "Pastry chef Anna Markow has been making this mash-up of two holiday favorites for the past few years as part of cookie and treat boxes she sends at Christmas."
    Nation's Restaurant NewsNation's Restaurant News · December 6, 2013
    Restaurant
    · Brooklyn, United States
    6.1
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    "Grilled Octopus: Chef-owner Justin Devillier uses sweet-and-sour satsuma oranges — the first citrus fruit to ripen in the fall in Louisiana — and octopus for this popular appetizer."
    Nation's Restaurant NewsNation's Restaurant News · November 22, 2013
    Bar
    · New Orleans, United States
    8.9