Menu Talk

Menu Feed transitions to Menu Talk, a new podcast hosted by yours truly, Pat Cobe of Restaurant Business, and my Informa colleague, Bret Thorn with Nation’s Restaurant News. We are veteran reporters on the menu beat and eager to bring you inspiring conversations about what’s happening in restaurant kitchens, including weekly interviews with chefs, operators and food professionals.

Food

How Josh Hunt is reshaping seafood at Cordelia Fishbar

 Sep. 29, 2026

Menu Talk: The executive chef followed his passion, pivoting from a teaching career to the restaurant world, and is now making waves with his inspiring seafood menu.

Operations

Ryan Poli of Iggy’s in Nashville gets ready to open a steakhouse called Claymore

 By Bret Thorn on Sep. 22, 2026

Menu Talk: The former chef of Catbird Seat has gone through enough struggles to understand how to create a welcoming environment for his staff as well as his customers.

Food

JoJo Hernandez is putting Jacksonville, Florida, on the map as a Filipino food destination

By Patricia Cobe on Sep. 15, 2026

Menu Talk: To introduce his family’s cooking and culture to the community, the chef-owner of Abstrakt Filipino Essence created a pop-up that evolved into a food truck and a brick-and-mortar restaurant.

Operations

Eric Leveillee highlights the bounty of the Catskills at The DeBruce

By Bret Thorn on Sep. 09, 2026

The chef highlights local produce, trout, venison, and more at his upstate New York restaurant.

Operations

Christian Nuñez takes Buena Vista Restaurant & Bar from 1 to 3 locations, each stamped with his unique vision

By Patricia Cobe on Sep. 01, 2026

Menu Talk: The Euro-Latin menu, distinctive cocktail list, and inspired design differentiate this trio of New York City restaurants.

Operations

New Orleans chef Justin Devillier gets ready for his next restaurant

By Bret Thorn on Aug. 25, 2026

Menu Talk: The longtime owner of La Petite Grocery is opening Daughters Neighborhood Italian this fall.

Operations

Elevated barbecue with a California accent is a differentiator for Whiskey 'N Rye

By Patricia Cobe on Aug. 18, 2026

Menu Talk: CEO Don Conner oversees a modern smokehouse menu that fits into both a full-service and fast-casual format.

Operations

Michael Zentner has it figured out at Merci in Charleston, South Carolina

By Bret Thorn on Aug. 11, 2026

The chef and owner of the 24-seat restaurant keeps it open just four days a week, the restaurant is full, and business is good.

Food

Bobbie Lloyd brings a lifelong love of baking to Magnolia Bakery's C-suite

By Patricia Cobe on Aug. 04, 2026

Menu Talk: In her current role as chief baking officer, Lloyd not only develops menu items, she is instrumental in nurturing the culture and powering the growth of the concept into a global brand.

Food

Joey Campanaro celebrates 20 years of Little Owl in New York City

By Bret Thorn and Patricia Cobe on Jul. 28, 2026

The veteran chef and restaurateur adapts to changing tastes at his signature restaurant plus The Mary Lane, The Clam, and Market Table.

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