Menu Trends Produce
Savvy menu-makers are front-loading menus with produce-driven bar bites, appetizers and small plates that entice diners
The world of grains has opened up in the last few years, ushering in a new era of discovery. Bolstered by intriguing, historical narratives and significant health positives, chefs are menuing ancient grains like quinoa, freekeh, farro and barley in whole-grain salads, as both sides and entrées. Bowls have become the modern version of a salad: heartier, driven by global flavor exploration, and perceived as both delicious and wholesome.
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.