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April 15, 2009


It's too bad TV shows like Top Chef and Hell's Kitchen can't last forever. They've been the full-service restaurant segment's best friend, keeping potential customers excited about creative food and producing a nonstop parade of aspiring culinary talent who thinks kitchen work is a cool career choice. But both these shows are five years old–ancient by TV standards. We hope the next round of restaurant shows–the promising Top Chef Masters and the currently-in-limbo Chopping Block–keep the ball rolling. We need all the help we can get to keep restaurant dining top of mind for consumers in this flaccid economy.
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No sooner did Restaurant Hospitality's story on the bidding war for control of legendary New York City restaurant Tavern on the Green hit the streets (see the April 2009 RH, p. 24-25) than the battle for this lucrative prize really began to heat up. So far, the potential bidder stirring up the most buzz is a non-New Yorker: Ti Adelaide Martin, who runs the Brennan family's legendary Commander's Palace restaurant in New Orleans. Not only is she an outsider in this competition, much to the chagrin of the New York City restaurant titans who thought one of their own would ultimately prevail; Martin also has the qualifications and backing to win.
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Restaurant Hospitality's Concepts of Tomorrow Conference
September 13–15, 2009 – San Francisco, CA

You made it this far, now what? We've got the experts to help you plan your next moves.
Check out the agenda and list of speakers at

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