INSPIRATION | STREET-LEVEL TRENDS
BY GERRY LUDWIG | SEPT 1, 2016
Visits to the country’s newest restaurants provide a street-level perspective on emerging menu opportunities.
INSPIRATION | DOZEN WAYS
BY KATIE AYOUB | SEPT 1, 2016
Extend the flavor stories behind some of the most craveable and successful profiles today.
INSPIRATION | 10 FLAVOR UPGRADES
BY JOAN LANG | JULY 1, 2016
Sandwiches invite creativity, from riffs on such classics as club sandwiches and BLTs to new ingredient stars like lamb and braised short rib.
Quinn Adkins uses this go-to trifecta in a soft polenta or in a polenta cake, or as a signature crouton for salads or soups
10 FLAVOR UPGRADES
With so many restaurant concepts now focused on casual, approachable, shareable menu items, it’s time to re-examine cheese-centric small plates and communal specialties like fried cheese, fondue, flatbreads and quesadillas, modernizing them for signature inspiration.
Love & Salt, Manhattan Beach, Calif.
Photo: Andrea Bricco
English muffins are the artisan darling of the bread world. Love & Salt’s housemade muffins come with a cube of rosemary-sea salt cultured butter.
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Tonkatsu that nails craveability with insanely crispy breading & deeply satisfying bbq and Kewpie sauce. Sliced for… t.co/Xu1x6DmKvH