#restaurant-innovation

#restaurant-innovation

Water is a beautiful thing and I just want people to experiment and enjoy it in a way that they've never done before, says Binder, 53, whose brimming passion gives his speech a staccato energy. Sensing my scepticism, he tells me it's OK to laugh at the concept of water connoisseurship. I've been trying to get restaurants to do this for years and I think people are nervous, because you're either going to be a pioneer or a joke.

Running two restaurants from the same kitchen in Chinatown, Cha Kee serves Hong Kong diner food during the day and Japanese hot pot at night, appealing to late-night shoppers.

Finding a restaurant that welcomes, and doesn't just grudgingly accommodate, the food preferences of vegan diners isn't easy.

The culinary scene in St. Petersburg is under pressure to elevate its game as the focus on its development grows, according to chef Nick Ocando.