RT Bistro doesn't need it. On a gray and drizzly Tuesday evening, stepping into their mountain cabin-inspired digs, all warm and filled with the kitchen's intoxicating scent, feels like coming home. The restaurant is a sliver of a thing, just 37 seats, but even with every party at their own blond wood, marble-topped table, there's a buoyant dinner party vibe.
Step inside Don't Tell Dad and you're immediately greeted by a warm, low-lit vintage atmosphere. When we arrived, a funky soundtrack was drifting over dark wood floors, while super-comfy olive-green velvet banquettes, booths, and bar stools offered a front-row view of the kitchen in action. Wood panels with coloured glass windows, marble-topped tables set with linen napkins, and vintage cutlery and candle holders hint at 1930s Art Deco elegance, while oval mirrors and playful statement lighting reinforce the space's French bistro vibes.
The food and beverage industry knows that timing is everything, especially when it comes to seasonal marketing. As we approach 2026, one iconic brand is proving that limited-time offerings can create significant buzz and drive traffic during peak celebration periods. Voodoo Doughnut's latest creation, the Disco Ball Doughnut, represents more than just a festive treat: it's a masterclass in strategic product development and experiential marketing that hospitality leaders can learn from.
"I love French food - I love the history of cuisine itself," Tomaska says. "I think that's why I've always latched on to it throughout my career. France's ingredients are very relatable to here in the Midwest."
Makeovers can be hard to get right, especially when you're working with old buildings, and even more so when it's a cherished community spot. You want to make sure the original character of the property remains, but that it's brought into the modern age when it comes to things like decorations and double-glazed windows. That's the sort of balance that developers are looking to strike at St John's Tavern in Archway, which is set to reopen this week.
Panera's black bean soup is made with a medley of vegetables, including onions, carrots, celery, red bell peppers, lima beans, and potatoes. Black beans obviously make up the bulk of the soup, while lemon juice and garlic enhance the flavors. The soup has a spicy kick, although the exact ingredients that give it this flavor pop are not publicly disclosed. The Panera at Home version simply lists "spices" on the label.
