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Munching at Midnight Pairing Desserts with Beer Are NO. 52 FULL-SERVICE RESTAURANTS : SETTING AMERICA’S TABLE ® Are Online Munching Reviews Still at Midnight Relevant? Pairing Winning the Desserts Wing War with Beer Que Sara, Sarah L.A. chefs Sara Kramer and Sarah Hymanson lead the pack of 2018’s Rising Stars Celebrating Papaya Gimlet of Flavor 1½ oz. gin 1 oz. e Perfect Purée Papaya 1 oz. lemongrass syrup ¾ oz. fresh lime juice 3 oz. club soda Photo: TRYBE Creative Request a Sample perfectpuree.com/fsr Samples are complimentary for food & beverage professionals only. premium fruit purees, specialties & blends perfectpuree.com ® March 2018 No. 52 38 48 SARA KRAMER AND SARAH HYMANSON ARE THE RISING STARS BEHIND KISMET IN LOS ANGELES. 26 CONTENTS CHEFS & INGREDIENTS 38 Winning the 48 Rising Stars 16 BY FSR EDITORIAL TEAM Shaking Up Service Wing War How Alley Twenty Six’s Chef Carrie Schleiff er built BARNES Chefs, owners, bartenders— BY DANNY KLEIN her food menu around the bar’s cocktail menu. some barely in their 30s—are MELISSA As casual dining struggles and / transforming the business LIQUID INTELLIGENCE (2) chicken-wing prices soar, one from every which way. Here’s brand fi gures out how to grow 26 Save Room for Dessert Wine our 40 under 40 for 2018. THINKSTOCK steadily and profi tably. Boost sweet wine sales with imagination. FOODNEWSFEED.COM MARCH 2018 1 CONTENTS FoodNewsfeed.com March 2018 No. 52 23 31 73 FIRST COURSE LIQUID INTELLIGENCE BACK OF HOUSE 11 Musical Meals 31 Cocoa Cravings, 73 The Plant-Based Pub Musicians’ hometowns inspire signature Capitalized PERSPECTIVES How Beelman’s in Los dishes at this Chicago restaurant/event When done right, chocolate cocktails add Angeles transformed from burgers and venue. luxury to bar menus. wings to assertive Asian flavors and plant-based options. 12 Slow It Down 33 Bittersweet Endings 75 Consumer palates are favoring more Pairings aren’t limited to wine and savo- Trade Secrets time-intensive prep methods when it ries; pair dessert with beer and think FINANCE Intellectual property rights comes to cooking animal proteins. beyond. encompass everything from a restau- rant’s name and logo to proprietary reci- CHEFS & INGREDIENTS pes and kitchen processes. 31 77 20 Late-Night Delights Review Me Do SERVICE As consumer tech uses change, Make extra revenue and get creative with restaurants wonder if online reviews menus that offer delicious bites well past remain relevant. traditional dining hours. 80 23 Munching at Midnight Where Chefs Eat JOHN LICHENTBERGER The Le Bernardin Full-service late-night menus are captur- alum and chef at Austin’s Péché shares ing a diverse audience of dark-hour diners. his favorite spots to nosh. EELMAN’S B / ALSO IN THIS ISSUE 4 Highlights from FSRmagazine.com 6 Events 8 Editor’s Welcome 78 Advertising Index AR B ANDY C CORRECTIONS: James Rigato’s restaurant The Root as described in the story “Life After Top Chef” on Page 52 of the February issue is in White Lake, Michigan. The winner of Rigato’s season of Top Chef, Mei Lin, is from Detriot but lives in Los Angeles. The photos on Page 48 of the feature were taken by Knife. YLAN’s D / Jacyara de Oliveira, mentioned in the story “Rooting out Harassment,” on Page 77 of the February issue, formerly worked at Beatnik and is currently the beverage director of El Che Bar and La Sirena Clandestina. ARBA B FSR is a trademark of Journalistic, Inc. and the content of this magazine is copyright © 2018 Journalistic, Inc. All rights reserved. Printed in USA. The opinions of columnists are their own. Publication of their writing SCOBEDO does not imply endorsement by Journalistic, Inc. FSR magazine (ISSN 2325-2154) is published monthly by Journalistic, Inc., 101 Europa Drive, Suite 150, Chapel Hill, NC 27517-2380. Periodicals postage paid at Chapel E Hill, NC, and at additional entry points. SUBSCRIPTIONS: (800) 662-4834, www.FoodNewsfeed.com/subscribe. FSR is provided without charge upon request to individuals residing in the U.S. meeting subscription criteria as set forth by the publisher. POSTMASTER: Send address changes to FSR, 101 Europa Drive, Suite 150, Chapel Hill, NC 27517-2380. No part of this magazine may be reproduced in any fashion without the expressed written consent of Journalistic, Inc. VANESSA 2 MARCH 2018 FOODNEWSFEED.COM EVERY VINE TELLS OUR STORY SUSTAINABILITY. QUALITY. INNOVATION. World-class tomato dishes start with premium California tomatoes. That’s why Angela Mia® uses only 100% vine-ripened, steam-peeled tomatoes— picked and packed at the peak of freshness to preserve their rich fl avor and bright red color. And all Angela Mia® products are Non-GMO Project Verifi ed, affi rming our best practices and commitment to our customers’ preferences. To learn more, visit ANGELAMIA.COM © 2017 Conagra Brands, Inc. All rights reserved. E-NEWSLETTERS THE MOST POPULAR STORIES ON OUR WEBSITE, OR WHAT YOUR PEERS ARE READING We now have a full suite of e-newsletters beyond our flagship FS Insider: WHAT’s ON A guide to the best in Online foodservice video. RES-TECH Our latest content FOODNEWSFEED.COM about restaurant technology. BEVERAGE NEWS & TRENDS Our latest content about the beverage business in restaurants. FoodNewsfeed.com/subscribe GETTING SOCIAL Twitter Twitter.com/FSRmag Facebook Facebook.com/FSRmag RESEARCH Whitepapers FoodNewsfeed.com/whitepapers Industry Reports FoodNewsfeed.com/reports INDUSTRY NEWS IN YOUR INBOX Sign up for FS Insider, our ONE OF THE four-times-weekly e-letter. 34-YEAR-OLD CHEF’S SECRETS: Text FSR to 33233 or visit SHOP LOCALLY. FoodNewsfeed.com/insider READ MORE OF HER POP-UP HE LESSONS IN C OUR ONLINE NO SLIDESHOW. CELESTE How Yana Gilbuena is Hacking the Restaurant Business Chef Yana Gilbuena has hosted pop-ups in all 50 states, bringing her celebrated kamayan-style dinners to guests around the country—and around the globe. The meals honor Filipino heritage while bringing the traditional cuisine to the spotlight. FoodNewsfeed.com/Yana-Hacks CAN A BARBECUE CHAIN THE JOYS AND TRIALS OF WHY TIP-POOLING COULD EVER RULE AMERICa’S BEING A RESTAURANT BE MAKING A COMEBACK DINING SCENE? OWNER What will really happen Despite rabid followings We’ve heard it all before: with the Department of and iconic branding, it Long hours and low Labor’s proposed rule has been difficult, if not wages. It isn’t always easy, that is intended to distrib- impossible, for barbecue but there’s nothing quite ute tips to all employees chains to expand nation- like owning your own res- who contribute to the cus - ally. Will that ever change? taurant. tomer experience? FoodNewsfeed.com/ FoodNewsfeed.com/ FoodNewsfeed.com/ Can-BBQ-Rule Owning-Restaurants Tip-Pooling PLUS FREE SUBSCRIPTIONS / SIPS APPEAL / HEALTHY EATING / LEADER PERSPECTIVES 4 mARch 2018 FOODNEWSFEED.COM OUR DIFFERENCE BelGioioso Farmers, Cicero, WI Fresh, Quality Milk Made from fresh, local milk gathered only a few hours after milking, BelGioioso Fresh Mozzarella and Burrata begin with quality ingredients and care. The result is a delicate, clean-flavored Fresh Mozzarella with a soft texture and porcelain white appearance – the finest available on the market today. Available in waterpack tubs and cups, thermoform logs and balls, and slicing loaf. Try our award-winning rBST Free* | Gluten Free | Vegetarian Burrata *No significant difference has been found in milk from cows treated with artificial hormones. belgioioso.com MARCH ® EDITORIAL ADMINISTRATION Brand Stories inside FSR EDITORIAL DIRECTOR Journalistic, Inc. Sam Oches 101 Europa Drive, Suite 150 [email protected] Chapel Hill, NC 27517 EDITOR GROUP PUBLISHER TRENDING ON THE MENU FOOD NEWS MEDIA Laura D’Alessandro [email protected] Greg Sanders 65 Breaking Bread [email protected] SENIOR EDITOR ough bread may seem basic, spe- PRESIDENT Nicole Duncan cialty baked goods have the power [email protected] Webb C. Howell to transform a menu, elevate ASSOCIATE EDITOR IT MANAGER off erings, and increase consumer Laura Zolman Kirk Jason Purdy [email protected] demand. 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