Modern Times Café, a Minneapolis restaurant that attempted to eliminate prices, has announced it will be closing for good by the end of the year.

"For the last six years, I’ve been trying to prove that Modern Times can continue to exist," owner Dylan Alverson wrote on social media Saturday. "I’ve exhausted every option without compromising the core fundamentals that make Modern Times what it is."

He added that he plans to spend the next two months celebrating the 16-year-old business and discussing ways for a business like his to continue.

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"The only way for places like Modern Times to exist in the future is to actively challenge the reasons why it can no longer exist," Alverson wrote.

Alverson announced on Instagram in January that his business, which rebranded as Post Modern Times, would operate as a "free and donation-based restaurant" where everyone would be welcome "except ICE" in protest of the Immigration and Customs Enforcement operations happening in his state, partly in response to the killings of Renee Good and Alex Pretti.

"We absolutely cannot go on as we have. I am sick of generating money for the soldiers in our streets and for a government that won't protect us — a government who is actively inflicting daily harm on its citizens," Alverson wrote. "Effective tomorrow we are done making money for the fascists that occupy our city."

The decision was made after Pretti was shot and killed by Border Patrol agents.

The Modern Times Café operated without prices for about six months until it briefly closed in July. The establishment returned to using prices once the store reopened in August but announced that it would continue serving 25 free meals per day.

By October, Alverson told The New York Times he was operating under a "zero profit margin," hoping that his place could be used as a model for other restaurants.

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"If I can create a fundraising mechanism that can raise money to provide hospitality, we can take that program and add restaurants to it," Alverson said.

However, he acknowledged that the process was taxing for his staff and led to customers waiting up to two hours for a meal, half of which would usually be given for free. Neighbors also expressed concerns that homeless and drug-addicted people would take advantage of the offer.

In a comment to Fox News Digital, Alverson stood by his remarks to The New York Times and suggested that the bigger issue was other restaurants that were struggling.

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"I think a bigger question right now is how many independent restaurants are close to collapse?" Alverson said.

• I recently visited LongHorn Steakhouse as the chain reports positive sales growth this year.
• Many casual-dining chains are struggling, but LongHorn is performing surprisingly well.
• I thought the food was high quality and a great value for the cost.

LongHorn Steakhouse is having a moment.

While many casual-dining chains continue to struggle, LongHorn has posted some of the strongest sales growth in Darden Restaurants' portfolio.

In the fiscal first quarter, which ended August 30, LongHorn same-store sales rose 6.2% from a year earlier, outpacing sister chain Olive Garden, whose same-store sales rose 1.1%. LongHorn's overall sales across all locations increased by nearly 11% to $861 million, making it Darden's fastest-growing major chain that quarter.

During the company's earnings call, CFO Raj Vennam said LongHorn's first-quarter sales growth reflected both stronger sales at existing restaurants and the expansion of its footprint. LongHorn grew from 595 to 624 restaurants over the past year.

LongHorn's success is not a recent comeback, but rather a steady rise to the top. In the preceding quarter, which ended May 31, LongHorn's same-store sales rose 9.5%, while total sales increased nearly 22% to more than $1 billion. Darden credited a record-breaking Mother's Day weekend and strong lamb-chop sales for the results.

The chain has now posted positive same-store sales for 22 consecutive quarters, and its sales at existing restaurants have climbed 17% over the past three years.

Still, it's a tough time for casual dining.

Applebee's same-store sales fell 1.8% year-over-year in its most recent quarter, while Cracker Barrel's sales at existing locations fell 2.1% and its total revenue declined 2.2%.

In an environment where chain restaurants are constantly competing for customers, I wanted to find out what about the Texas-inspired steakhouse chain was drawing people in.

I visited LongHorn for the first time and was surprised by the quality of the food, generous portions, and overall value for the price.

I tried LongHorn Steakhouse for the first time to see what the hype was about.

LongHorn Steakhouse has quietly become one of casual dining’s biggest success stories, and recently outpaced its sister brand, Olive Garden, in same-store sales growth.

I’d never been before, so I brought a friend along to our nearest location in Queens, New York, to see whether the food, atmosphere, and value lived up to the hype.

The restaurant felt much warmer and more polished than I expected.

I expected a fairly standard chain-restaurant experience, but the entryway felt inviting right away.

The stone accents, dark wood, and low lighting gave it a cozy, classic steakhouse atmosphere. It was casual, but it did not feel cheap. I could see why it would potentially work for both casual weeknight dinners and slightly more special celebrations.

Despite visiting on a Friday night during the dinner rush, we were seated quickly in a booth at the busy shopping center location.

The dining room was busy, but it still felt comfortable and relaxed.

The restaurant had plenty of tables, yet it did not feel overly crowded or chaotic. The warm lighting made the large dining room feel more intimate. It was definitely family-friendly, but couples and groups of friends were also dining there.

About halfway through our meal, one of the tables next to us broke into a rendition of "Happy Birthday" for a guest.

I also thought the vibe was much more polished than a typical casual chain. It was more on par with chains like Red Lobster than slightly more casual ones like Chili's or Applebee's.

The menu had a surprisingly broad selection beyond just steak and sides.

LongHorn’s menu is centered on steak, but there were plenty of chicken, seafood, salad, burger, and sandwich options, too.

Even though I went in wanting to understand the chain’s steakhouse appeal, there were enough tempting appetizers and sides that narrowing down our order was harder than I expected.

My friend and I started off with a round of cocktails.

A steakhouse dinner calls for a drink, and the classic "Perfect" margarita ($11.49) was a refreshing — and surprisingly inexpensive — way to start the meal.

It was ice-cold and citrusy, served in a generously sized glass with an extra shaker on the side. My friend ordered the Texas tea ($10.99), LongHorn's version of a Long Island iced tea, which she said was sweet and not too strong.

We were both impressed by the price and serving size of our drinks — they were on par with what we'd spend at a dive bar in Brooklyn, but with much better service and flavor.

The complimentary bread was a nice start to the meal.

The bread arrived warm with a side of butter before our appetizers hit the table. It had a slightly sweet, honey-wheat flavor and a tender texture.

It was simple, and probably could have had a better crust — but it was free.

The stuffed mushrooms were one of the meal’s first real surprises.

We ordered the white cheddar stuffed mushrooms ($12.29) as an appetizer, and they arrived bubbling hot in a rich, creamy four-cheese sauce that reminded us slightly of Alfredo pasta sauce.

The mushroom caps were tender without becoming soggy and had a slightly salty flavor.

The cheesy filling gave them a savory, indulgent flavor that made them feel like a true steakhouse starter.

It was the kind of appetizer that disappeared quickly, and one I'd definitely order again. I had to remind myself to save room for the rest of our food.

Around the same time as our appetizer, our server brought out my salad course.

The lettuce was crisp, the generous helping of croutons added good crunch, and the dressing had plenty of flavor. It was a classic steakhouse Caesar; it did exactly what it needed to do, but it wasn't anything mind-blowing.

It was also more than big enough to share with another person as a way to add something fresh before our richer entrées.

The ribeye steak and loaded baked potato made for a filling, indulgent entrée without an over-the-top price tag.

For my entrée, I ordered the ribeye steak ($30.79), which came with the aforementioned Caesar salad and one side. I chose the loaded baked potato, which came topped with cheddar cheese, sour cream, bacon, and green onions.

The steak arrived with a flavorful sear and a side that felt like a meal in itself. Together, the plate felt hearty and indulgent without being unnecessarily over-the-top. It was easy to see how a diner could leave feeling like they got their money’s worth.

The loaded baked potato was fluffy inside and piled high with toppings.

The potato was rich and comforting, with a soft, fluffy center, while the potato's outer shell was perfectly crispy.

I appreciated that LongHorn did not skimp on the toppings. It helped make the entrée feel more complete and substantial, without having to upgrade to a premium side.

The steak was surprisingly tender and well-seasoned.

The steak had a savory, well-seasoned crust that added a lot of peppery flavor, but the true magic lay within.

Inside the tender ribeye, the meat was buttery and unbelievably juicy. It was not trying to be a high-end steakhouse steak, but it was extremely satisfying for the price. I ordered the steak medium-rare, and it came out at the right temperature.

This was the dish that made LongHorn’s popularity click for me.

Instead of ordering a main entrée, my friend ordered a side of roasted Brussels sprouts and the mac and cheese.

The crispy Brussels sprouts ($6.49) were roasted just enough to caramelize while still holding their shape and flavor.

The mac and cheese was a standout part of our meal.

The steakhouse mac and cheese ($6.49) had a rich, creamy sauce and a browned topping that added texture, while bacon bits added even more savory, smoky flavor.

It was exactly the kind of comforting side I want with a steakhouse meal.

If you weren't ordering it as a main dish, the portion was also plenty large enough to share, especially alongside everything else we ordered.

I preferred this chain-restaurant mac and cheese to others I've tried.

By the end of dinner, I understood completely why LongHorn is winning over value-conscious diners.

The food was more polished than I expected, the portions were generous, and the experience felt like a real sit-down dinner rather than a quick chain-restaurant meal after a day at the mall.

We ordered two drinks, an appetizer, a salad, a steak, and multiple hearty sides, yet our bill for two still came in under $100 before tip. With the tip, we paid $103.83.

By the time we left, I could see exactly why LongHorn has become a go-to for diners who want a steakhouse meal without steakhouse prices — and I'll definitely be back for more.

McDonald's is looking to expand its chicken offerings, including potentially bringing back grilled chicken sandwiches — a menu item the fast-food giant discontinued in 2020.

At a September investor meeting, McDonald's executives discussed plans to expand the chain's chicken lineup, including grilled chicken sandwiches and wraps, as demand for protein options grows, according to Restaurant Dive.

The renewed interest comes years after McDonald's pulled its grilled chicken sandwich from U.S. menus, raising questions about why the healthier offering disappeared in the first place.

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Chef Mike Haracz, who served as McDonald's manager of culinary innovation from 2015 to 2019, told Fox News Digital why the grilled chicken sandwich ultimately failed to make the cut — and whether it could find its way back to the menu.

The reason was simple: Not enough customers were ordering it, Haracz said.

"For many of the menu items at McDonald's, and this is true for any corporate chain restaurant, there is a certain sales threshold that means it will be profitable, and it makes sense to have in the restaurant," said Haracz, who is based in Illinois.

"Once sales dip below a certain level, it does not make financial sense to keep it on the menu, as you will end up throwing away product."

In 1993, McDonald's introduced a grilled chicken sandwich as a healthier menu offering, but it did not stand the test of time.

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The sandwich consisted of a marinated skinless chicken breast filet, lettuce, tomato, sweet red onion, Monterey Jack cheese and a herb sauce, all piled on a bun, according to a 1993 press release about the menu item.

McDonald's unveiled a more natural preparation of its grilled chicken in 2015, announcing on its website that it would be cooked using only canola oil, olive oil, and real spices and herbs.

The chain revamped the sandwich that year, introducing the Artisan Grilled Chicken Sandwich.

Ultimately, though, the grilled chicken sandwich lost its spot at McDonald's in 2020, when the chain also removed salads from its U.S. menus, according to Business Insider.

In his role at McDonald's, Haracz formulated new menu items for U.S. locations.

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People looking for healthier options at McDonald's appreciated the grilled chicken offering — especially parents, Haracz noted, because while their kids might have been excited about eating a Happy Meal, the parents were not as interested.

Like many other menu items, the grilled chicken sandwich was cooked on a flattop and held in the universal holding cabinets (UHCs).

Ultimately, it came down to simple dollars and cents.

Space is valuable at McDonald's, Haracz noted, with each location organized to make every square inch profitable.

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If an item is taking up space but not making money, it's probably not going to last too long, he said.

Consumer satisfaction played a big role, Haracz said, adding that he thinks the grilled chicken sandwich's flavor profile didn't always wow guests.

"McDonald's also realized once it gets to a point, there may be menu cannibalization, [which] means instead of ordering Chicken McNuggets, I might order the chicken sandwich," Haracz said. "Well, if we take the chicken sandwich away, are they still going to order Chicken McNuggets or other items? Most likely they are."

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Could the grilled chicken sandwich make a comeback? 

Haracz said he thinks it's possible.

"I do think there's a chance it could come back because many chains are dealing with the fact that beef prices are rising, and a way to offset that is to offer a more affordable protein option, which would be chicken," he said.

Haracz said he's not sure if there will be a renaissance of grilled chicken specifically. 

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"Certainly chicken items, in general, will be more popular, not only because of the beef prices, but also, that is a bigger profit margin if McDonald's develops it appropriately."

Fox News Digital reached out to McDonald's for comment.

Taco 'bout biting off more than you can chew.

A Texas woman's lunch took an unexpectedly toothsome turn when she allegedly discovered a cow tooth in her taco, prompting a lawsuit against popular restaurant chain Torchy's Tacos over a bizarre ingredient the company has since confirmed was the real deal.

Nohemi Castillo claims she nearly swallowed the tooth while eating takeout from the chain's South Congress Avenue location in Austin on June 9, according to a lawsuit independently obtained by Fox News Digital and filed Oct. 13 in Travis County District Court.

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The order included the chain's "Democrat" tacos, according to the complaint, although a cow tooth was certainly not among the advertised ingredients.

Torchy's Tacos confirmed the unusual discovery in a statement to Austin TV station KVUE, saying its own investigation determined that the object was a cow tooth.

"Upon receiving the guest complaint, we conducted a thorough review and identified the item as a cow tooth," the company said. "This can occasionally happen when processing the meat, though it is quite rare."

The restaurant explained that its barbacoa comes from natural beef cheek sourced from a supplier, adding that it has taken steps to prevent similar incidents.

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"We have partnered with our supplier to reinforce their internal procedures to prevent this from happening in the future," Torchy's said.

Castillo's attorney, Scott Vasquez, told Fox News Digital that the company did not acknowledge to him that the object was a cow tooth until the story attracted local media attention in October, roughly four months after the incident.

Vasquez provided Fox News Digital with additional photographs showing the tooth beside a tape measure, offering a closer look at the sizable object Castillo claims she nearly swallowed.

Another photograph included in the court filing shows the object resting on aluminum foil beside what appears to be taco meat.

A witness statement provided by Castillo's attorney describes the moment an ordinary lunch with a colleague took an unpleasant turn.

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"As we were eating, I heard an ‘awww!’ When I turned to Nohemi, I saw her pulling something out of her mouth, she said, 'I think it's a bone,'" the witness wrote.

The colleague described Castillo examining the object while holding her left cheek before concluding that it appeared to be a tooth.

According to the lawsuit, Castillo was disgusted and sickened by the discovery and visited a doctor later that evening, where she received prescriptions.

The complaint alleges that she incurred medical expenses and experienced physical pain, mental anguish and other damages.

Castillo is suing Torchy's Tacos and Success Foods Management Group, which does business as Torchy's Tacos, alleging that the defendants failed to properly prepare, inspect and distribute the food before selling it to customers.

The lawsuit further alleges that Torchy's failed to adequately monitor its meat supplier and breached implied warranties that food sold to consumers is fit for consumption. It also alleges violations of the Texas Deceptive Trade Practices Act and federal food safety requirements.

Castillo contends that she would not have purchased the meal, or would have examined it more closely, had she known about the alleged defect.

She is seeking monetary relief of $250,000 or less, with any final award to be determined by a jury.

Vasquez also told Fox News Digital that he has become aware of other individuals reporting similar experiences with Torchy's since the story received attention, although those accounts have not been independently verified.

The attorney characterized the company's earlier responses as providing limited information while shifting blame and responsibility to others.

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Torchy's, meanwhile, maintains that it took the complaint seriously and conducted a thorough review.

"We are aware of the situation and take all concerns about our food seriously," the company told KVUE.

Torchy's did not immediately respond to Fox News Digital's request for comment.