You are using an outdated browser. Please upgrade your browser to improve your experience.

Tasting Menus are Shedding their Elite Reputation

Chefs and restauranteurs are rethinking their tasting menus with the goal of putting the intimate dining experience in reach of more potential guests. “People want to eat more than just the traditional big salad, meat, dessert and go home, but that kind of creativity has previously been relegated to the white-linen-tablecloth setting.”

Can a chef’s bar be the answer to bringing in a regular clientele and generating new interest and profits?