Bret Thorn - 10 Minutes News for Hoteliers - Page 9

2 min

New on the Menu: Seafood dishes from across the country

🍴 Bret Thorn, Senior Food & Beverage Editor, reports on food & beverage trends for Nation’s Restaurant News and Restaurant Hospitality since 1999, also hosting a podcast. He wrote for The New York Sun from 2005 to 2008 and worked in Thailand for Manager magazine and Asia Times from 1992 to 1997. Thorn, a magna cum laude Tufts University graduate and Phi Beta Kappa member, studied French cuisine at Le Cordon Bleu and Chinese language and culture at Nanjing and Beijing Universities. He won the 2006 Jesse H. Neal Award and joined the Disciples d’Escoffier in 2014.

2 min

Chef Michael White opens Levant in Puerto Rico

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News and Restaurant Hospitality since 1999, hosted podcast "In the Kitchen with Bret Thorn." Wrote "Kitchen Dish" column for The New York Sun (2005-2008), articles in Thailand for Manager magazine and Asia Times (1992-1997). Magna cum laude graduate of Tufts University, studied at Le Cordon Bleu and in China. Winner of 2006 Jesse H. Neal Award, inducted into Disciples d'Escoffier in 2014. Expert in food and beverage trends, French cuisine, and Asian cuisine, especially Thai. Lives in Brooklyn, N.Y. Contact: [email protected], LinkedIn, Facebook, Twitter, and Instagram.

3 min

New York City restaurant L’Abeille à Côté gets a makeover

🍴 L’Abeille, a fine-dining French restaurant in NYC's Tribeca, opened in March 2022 by Rahul Saito and his husband, offering $245 10-course or $185 6-course tasting menus. Additionally, L’Abeille à Côté serves Japanese-influenced French cuisine with items like $28 oysters, $18 edamame hummus, and $36 Bear in a Blanket beef curry. Kuma Hospitality, Saito's company, will close Sushi Ichimura in summer 2023, a restaurant highlighting Chef Eiji Ichimura's skills, opened in June 2023.

4 min

James Beard Foundation announces nominees for Restaurant and Chef Awards

🍴 The James Beard Foundation announced nominees for its Restaurant and Chef Awards on Wednesday, with winners to be revealed on June 16 at Lyric Opera of Chicago. The awards originated in 1991 in New York City. Following the COVID pandemic, the Foundation shifted focus from fine dining to a broader range of culinary talents, emphasizing equitable, sustainable, and healthy work culture. Nominees must now submit a video or essay explaining their alignment with these values. There are three new beverage categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service, reflecting the evolving interest in beverage programs.

2 min

Chefs on the Move: Lydia Shire takes over at Bar Enza while Tony Susi returns to Boston’s North End

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, also joined Restaurant Hospitality's staff in 2016. He hosted the podcast "In the Kitchen with Bret Thorn" and wrote "Kitchen Dish" column for The New York Sun from 2005 to 2008. Previously, Thorn reported on business, banking, finance, and food in Thailand for Manager magazine and Asia Times (1992-1997). A magna cum laude graduate from Tufts University, he completed his bachelor's in history, learned traditional French cooking at Le Cordon Bleu in Paris, and studied Chinese language and culture in China in 1988-1989. Thorn was in Beijing during the Tiananmen Square events in 1989, working for ABC News. He won the 2006 Jesse H. Neal Award for his editorial column and was inducted into the Disciples d’Escoffier in 2014. Thorn resides in Brooklyn, NY, and specializes in food and beverage trends, French cuisine, Asian cuisine, and restaurant operations.

2 min

New on the Menu: Orecchiette Birria and a lamb Reuben

📖 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, also contributed to The New York Sun from 2005 to 2008. He hosted the "In the Kitchen with Bret Thorn" podcast, wrote for Manager magazine and Asia Times while in Thailand (1992-1997), and served as IFEC president in 2005. Thorn won the 2006 Jesse H. Neal Award, authored comfort food entries in the Oxford Encyclopedia (2012), and a history of plated desserts (2015). A Tufts University magna cum laude graduate and Le Cordon Bleu attendee, he was inducted into the Disciples d’Escoffier in 2014 and resides in Brooklyn, N.Y.

3 min

Utah restaurant group Hill Top Hospitality expands its presence in Salt Lake City

🍽 Hill Top Hospitality operates three restaurants in Salt Lake City-Park City, Utah, with a fourth recently opened and a fifth coming. Hearth and Hill, their first restaurant opened in Park City in 2018, and has been on Salt Lake City Weekly’s “Best Restaurant in Park City” list for two years. The eclectic menu features items ranging from $8-$42. A second Hearth and Hill launched in Salt Lake City’s Sugar House neighborhood at The Residences at Sugar Alley. Hill’s Kitchen, a breakfast-and-brunch concept, also plans a Salt Lake City outpost in April with items from $9-$21. Urban Hill, a fine-dining restaurant in Salt Lake City, opened in late 2022, offering dishes from $15-$67. The new Hearth and Hill has 190 indoor and 60 outdoor seats, an open kitchen, and is led by GM Lucy Clark and Chef de Cuisine Josh Bernabe.

2 min

Lettuce Entertain You to open two restaurants in Nashville this year

🍴 Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News and Restaurant Hospitality, has been reporting on food and beverage trends since 1999. Graduated magna cum laude with a BA in history from Tufts University in 1990, he is also a member of Phi Beta Kappa. Thorn studied French cooking at Le Cordon Bleu in Paris and Chinese language/history at Nanjing and Beijing Universities in 1988-1989. He won the 2006 Jesse H. Neal National Business Journalism Award and was inducted into the Disciples d’Escoffier in 2014. Thorn, who wrote for The New York Sun from 2005 to 2008 and has podcast "In the Kitchen with Bret Thorn," resides in Brooklyn, NY.

2 min

New on the Menu: Charred local carrots and a floral Whiskey Sour

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, spots and reports on F&B trends. Host of "In the Kitchen with Bret Thorn" podcast, wrote "Kitchen Dish" for The New York Sun (2005-2008), and has contributed to Manager magazine and Asia Times. Graduated magna cum laude from Tufts University, a Phi Beta Kappa member, and studied at Le Cordon Bleu. His column won the 2006 Jesse H. Neal Award, and he’s a Disciples d’Escoffier member since 2014. Based in Brooklyn, N.Y., Thorn has extensive expertise in food trends, Asian cuisines, and restaurant operations.

2 min

OmShera Holdings enters the restaurant space with Blinders in Charlotte, N.C.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, has been reporting on food trends since 1999. Host of "In the Kitchen with Bret Thorn" podcast, he also wrote for The New York Sun (2005-2008) and spent five years in Thailand writing for Manager magazine and Asia Times. A Tufts University magna cum laude graduate and Le Cordon Bleu-trained, Thorn received the 2006 Jesse H. Neal Award and was inducted into the Disciples d’Escoffier in 2014. He's based in Brooklyn, N.Y. Email: [email protected]

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