04 Apr A Modern Take on Flavor

Chef Nate Weir gives us a look inside his R&D process at Fast Casual 2.0 Modern Market.

With demand for premium foods in a fast-casual format at an all-time high, more chefs with culinary training and fine-dining experience are migrating to the category, joining or founding...

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04 Apr Fast Casual’s World of Flavor

Chefs explain the five ingredients necessary to serving top-shelf food in a fast-casual environment.

Humanely raised flank steak with a house-made au jus.

Wood-fired, milk-braised pork with an herb sauce and Meyer lemon chutney.

Chicken tikka masala slow-cooked in tomato, coriander, yogurt, and spices and served in a...

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04 Apr Ones to Watch: Torchy’s Tacos

This Austin, Texas, food truck–turned–brick-and-mortar chain serves high-quality, no-frills tacos.

What started in 2006 as a single Torchy’s Tacos trailer with a small menu has become a chain of 37 brick-and-mortar stores offering a choice of 20 different breakfast and lunch tacos.

That original trailer is still...

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