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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 места обновлены Январь 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 места обновлены Июль 30, 2012
17 мест(-а) в том числе Top That! Pizza - Mansfield, TX, Blaze Pizza, MOD Pizza, Pie Five Pizza Co.
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Nation's Restaurant News
9 места обновлены Май 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 места обновлены
1 место в том числе The Signature Room at the 95th
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    "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 · Декабрь 30, 2013
    Ресторан современной американской кухни
    · Кливленд, США
    8.4
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    "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 · Декабрь 13, 2013
    Тайский ресторан
    · Нью-Йорк, США
    7.9
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    "Chef Preyanet Pongsuwan uses shredded green papaya instead of noodles for this non-traditional pad Thai."
    Nation's Restaurant NewsNation's Restaurant News · Декабрь 13, 2013
    Тайский ресторан
    · Нью-Йорк, США
    5.5
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    "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 · Декабрь 13, 2013
    Тайский ресторан
    · Нью-Йорк, США
    8.2
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    "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 · Декабрь 6, 2013
    Ресторан
    · Бруклин, США
    6.4
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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 · Ноябрь 22, 2013
    Бар
    · Новый Орлеан, США
    8.9