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MENU TALK PODCAST MENU TALK IS A CULINARY-CENTERED PODCAST HOSTED BY SENIOR EDITOR PATRICIA COBE.
Gott’s Roadside got its start in Cal- ifornia’s Napa Valley 25 years ago and has been recognized by the James Beard Foundation as an early pioneer of fast-casual dining. Through the years, the food has evolved from a lim- ited menu of burgers, fries and shakes to a broad and varied selection that of- fers something for everyone, says Clay Walker, president of the iconic drive-in.
MAR 28 • MENU TALK HOW GOTT'S ROADSIDE EVOLVES THE MENU WHILE HONORING THE RESTAURANT'S 25-YEAR LEGACY NEW EPISODE 28 MINUTES
Sara Bradley, chef-owner of Freight House in Paducah, Kentucky, worked in Michelin-starred restaurants in New York and Chicago, but always wanted to return to her hometown and be her own boss. She opened Freight House in 2015 with the mission to create a tech- nique-driven yet accessible restaurant where all guests would feel comfortable dining and all team members could ex- perience true work-life balance. John Manion introduced Chicago diners to Brazilian ingredients and fla- vors when he opened La Sirena Clan- destina back in 2012. It’s a cuisine that’s near and dear to his heart and palate, as the chef spent part of his childhood liv- ing in Sao Paolo. Manion went on to open El Che Steakhouse & Bar, where the menu cov- ers more of South America with a focus on meats cooked over live fire. But when La Sirena Clandestina closed in 2019, he always had the vision to open a more ex- pansive Brazilian restaurant in Chicago.
MAR 21 • MENU TALK HOW CULINARY INSPIRATION AND A POSITIVE WORK CULTURE SHARE EQUAL BILLING AT FREIGHT HOUSE NEW EPISODE 27 MINUTES
JOHN MANION PAYS TRIBUTE TO BRAZILIAN CUISINE AT HIS NEW RESTAURANT, BRASERO NEW EPISODE
MAR 14 • MENU TALK
26 MINUTES
FSD QUARTERLY
Q2 2024
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