Restaurants are finding success catering to individual tastes, throwing the old "no substitutions" rule out in favor of personalizing meals, in a trend the Food Channel calls "the rise of the individual," writes Huffington Post food blogger Matthew Jacob. "In Texas, we're going beyond free range. We're into free will," said restaurateur Charlie Palmer, whose newest upscale eatery allows guests to pick the sides that go best with their entree of choice.

Related Summaries