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roasting vegetables in coconut oil further develops flavor.

Commodity boards harness the momentum of the bowl trend

In Washington, D.C., Espita Mezcaleria invites diners to try new flavors—such as a selection of adventurous salsas—and to dive into shareable dishes, a hallmark of the Millennial generation.

The priorities of a generation continue to shape our industry in profound ways

Citrus appetizers, like whipped goat cheese with preserved lemons and Marcona almonds, wake the palate with bright, tart flavors.

A dozen ways to leverage the fresh zing of citrus across the menu

Tracking the evolution of menu language that resonates with diners

Dinosaur Bar-B-Que in New York added signature barbecue bowls to the menu, presenting a flavor forward, easy-to-eat meal.

New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu

Bad Hunter in Chicago demonstrates aguachile’s versatility, moving its bright combination of chile, lime, cilantro and onion into a Hominy Aguachile.

Twelve ways to satiate diners’ never-ending appetite for heat

Sweet Ambassador: Custom Deluxe | Biddeford, Maine



Staplehouse in Atlanta typifies the New American restaurant: honest food, a casual vibe, and a menu that unabashedly pulls from whatever global pantry it fancies—as long as it helps tell a good flavor story.



At Oregon State University, Job’s tears, also known as Chinese pearl barley, are cooked in dashi broth with shoyu pork, pickled mushroom, green chickpeas and poached egg.

Forward-thinking culinary directors are pioneering new landscape and impacting the mindset, sophistication and expectation of younger consumers

Crispy Pork Belly rubbed with salt, sugar, cumin and coriander, and roasted until the pork insanely crispy and layered with a Salsa Negra. Blistered guajillo, roasted poblanos, roasted garlic, cumin, coriander, allspice, salt and cider vinegar come together in this salsa.

On-trend menu builds that stand out with rich flavor stories

Watermelon Salad - Compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette

Hen Quarter's Watermelon Salad - compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette.

Boasting butter’s flavor- carrying virtues (clockwise from top left): beet butter, whole-grain mustard butter, Sriracha butter, olive and sun-dried tomato butter, and roasted poblano butter.



Carolina BBQ Olga - Barbecue smoked pork, cheddar, pickle, onion straws

Olga’s Kitchen offers Carolina BBQ Olga - Barbecue smoked pork, cheddar, pickle, onion straws

This “Magical” Cheese Soup from Hearthstone Bistro Bar & Grill in Muskegon, Mich., is garnished with cheese popcorn.

Generic tomato soup and clam chowder will probably never go away, but creative innovation can help elevate soups to signature. Here are 10 upgrades, from creative garnishes to edgy, global mash-ups, that could give chicken noodle a run for your profits.

Bold flavors, signature ingredients and add-ins define the classic margarita. New interpretations riff on the traditional version.

The coolest cocktail explores new flavor frontiers. Ten ways to re-invent the Margarita.

Grit Soufflé Local goat cheese, grits, bacon beurre blanc, shiitake and crispy leek

Watermark Restaurant offers Grit Soufflé - local goat cheese, grits, bacon beurre blanc, shiitake and crispy leek

Rotisserie Roasted Free- Range Chicken with lemon and rosemary, seasonal vegetables and whipped potatoes

Ojai Valley Inn and Spa's Rotisserie Roasted Free-Range Chicken with lemon and rosemary, seasonal vegetables, and whipped potatoes.

Sunchoke Soup with duck confit, mushrooms, dried cherries and sunchoke chips

Kendall-Jackson Wine Estates & Gardens offers a Sunchoke Soup with duck confit, mushrooms, dried cherries and sunchoke chips

Cookie Monster Cinnamon roll, cream cheese frosting, homemade cookie dough, chocolate sauce

Cinnaholic's Cookie Monster - Cinnamon roll, cream cheese frosting, homemade cookie dough, chocolate sauce

Yucatan Stew - Roasted pork, sweet potato, radish salad, poached egg, toast

Slipsteam's hearty, comforting Yukatan Stew - pork, sweet potatoes, and rutabaga with roasted onions, garlic and tomatoes.

Mac ’N’ Ado with avocado Mornay sauce, asparagus and cherry tomatoes

Avocados from Mexico offers Mac 'N' Ado with avocado Mornay sauce, asparagus and cherry tomatoes

Mochica Cebiche Lime-marinated seasonal whitefish, cilantro, red onions, caramelized sweet potato, choclo

Nazca Mochica's Mochica Cebiche comprises lime-marinated seasonal whitefish, cilantro, red onions, caramelized sweet potato, choclo

Venison Meatloaf Sliders with melted Gruyère, Maine blueberry ketchup, whiskey onions

Liquid Riot offer Venison Meatloaf Sliders with melted Gruyère, Maine blueberry ketchup, whiskey onions

Sweet Heat Chicken & Shrimp with ginger-garlic rice and side salad of mixed greens, carrot, cucumber and tomato vinaigrette

Cheddar's Sweet Heat Chicken & Shrimp, with ginger-garlic rice and side salad of mixed greens, carrot, cucumber and tomato vinaigrette

SMOKED TROUT SALAD with romaine, wheat berries, fresh vegetables, avocado and bacon

FoodE offers a Smoked Trout Salad with romaine, wheat berries, fresh vegetables, avocado and bacon

Chocolate & Peanut Butter Torte with peanut brittle and salted peanut butter caramel

CarneVino Italian Steakhouse offers a Chocolate & Peanut Butter Torte with peanut brittle and salted peanut butter caramel

This Pear is on Fire Spiced pears, dried cranberries, bacon, goat cheese, avocado, spinach, house mix, habanero-honey dressing, candied walnuts

Crushed Red's This Pear is on Fire - Spiced pears, dried cranberries, bacon, goat cheese, avocado, spinach, house mix, habanero-honey dressing, candied walnuts

Chicken Katsu Curry Ramen Japanese curry and panko-breaded chicken over ramen noodles

Ani Ramen House's Chicken Katsu Curry Ramen - Japanese curry and panko-breaded chicken over ramen noodles

Korean Barbecue Chicken Wings with five-spiced peanuts

National Peanut Board offers Korean Barbecue - Chicken Wings with five-spiced peanuts

Polpetta di Melanzane Eggplant, tomato purée, bread crumbs, mozzarella, pecorino, egg, garlic, basil

Rossopomodoro offers Polpetta di Melanzane - Eggplant, tomato purée, bread crumbs, mozzarella, pecorino, egg, garlic, basil

Gnocchi Carbonara Housemade gnocchi, pancetta, peas, cream, egg yolk, black pepper

Lago's Gnocchi Carbonara offers housemade gnocchi, pancetta, peas, cream, egg yolk, black pepper

Eventide Brown Butter Lobster Roll Lobster meat, brown butter vinaigrette, bao-style steamed bun, sea salt, chives

Eventide Oyster Co offers the Eventide Brown Butter Lobster Roll with Lobster meat, brown butter vinaigrette, bao-style steamed bun, sea salt, chives

PAN CON TOMATE - HOUSE SAFFRON BREAD, GELLED TOMATO WATER, GARLIC

Income Tax's Pan Con Tomate - house saffron bread, gelled tomato water and garlic.

VDRAGON BOWL - PITAYA, MANGO, PINEAPPLE, COCONUT, RASPBERRIES, BANANA; TOPPED WITH ALMONDS, GOJI BERRIES, KIWI, STRAWBERRIES, HONEY, BEE POLLEN

Vitality Bowls' Dragon Bowl - pitaya, mango, pineapple, coconut, raspberries, banana, almonds, goji berries, kiwi, strawberries, honey and bee pollen

Berliner Fries with Berliner red sauce, tzatziki, carrot-cabbage slaw, tomato, green pepper, olive, onion and pepperoncini

Spitz Restaurants' loaded fries, with cool cucumber-y tzatziki, a spicy, garlicky tomato sauce, red and green cabbage slaw, diced onions and pepperoncinis.

Street-level research yields menu standouts.

Street-level research brings fresh ideas and menu strategies

Hello Betty partners with a local tortilleria, making their tortillas an authentic part of the menu’s narrative.

Creativity and contrast mark the modern fish taco

The Hot “Bananas Foster” Butter Cake at Eddie V’s merges comfort and indulgence. Butter is the theme here: butter cake, butter pecan ice cream and butterscotch.

Tap into these menu-ready dessert trends for prime opportunities

Kombucha gives cocktails a boost, both in health benefits and flavor depth. Light fizziness adds to the overall appeal.

Cocktails go deep with these high-impact ingredients

Tapping into Alfredo’s built-in appeal requires the simplest of touches—perhaps a hint of Gorgonzola or an infusion of spices, like ancho or smoked paprika.

Breathe new life into late-stage trends with creative flavors and forms

Showcasing the potential with this sandwich, Kotti Berliner Döner Kebab in New York serves the Kotti Special: marinated chicken with vegetables, tucked into a Turkish pide, with a choice of herb, lemon, garlic or harissa-style chile sauce.

A dozen ways to reinvigorate this classic category

POKE BURRITO - SUSHI RICE, BLACK BEANS, AVOCADO, CHUKA WAKAME, MARINATED TUNA, CABBAGE, SPICY MAYONNAISE

Laurel Point's Poke Burrito - sushi rice, black beans, avocado, chuka wakame, marinated tuna, cabbage and spicy mayonnaise.

ORIGINAL CROQUE MONSIEUR - HAM, SWISS CHEESE, BÉCHAMEL SAUCE, PAIN DE MIE

Champagne French Bakery's decadent sandwich is made with sliced Black Forest ham, Swiss cheese and creamy béchamel sauce, served between two buttered slices of pain de mie. It’s topped with a mild grated Swiss cheese, then oven-baked to create a flavorful crust.

Lina’s Crispy Chicken Sandwich Fried chicken breast, pepper Jack, Sriracha aïoli, coleslaw, brioche roll

Bennigan’s offers Lina’s Crispy Chicken Sandwich - fried chicken breast, pepper Jack, Sriracha aïoli, coleslaw, brioche roll

Seared Rockfish with green wax beans, peewee potatoes, toasted almonds, lemon confit

Sixth Engine - Seared Rockfish with green wax beans, peewee potatoes, toasted almonds, lemon confit

Chile-Coffee Rubbed Lamb with roasted carrots, puréed potatoes and mint gastrique

Great Wolf Lodge - Chile-Coffee Rubbed Lamb with roasted carrots, puréed potatoes and mint gastrique

Filet Mignon Au Poivre - Beef medallions, cracked green peppercorns, sauce of heavy cream, shallots, Dijon mustard and Cognac

Ron's Steakhouse's Filet Mignon au Poivre - beef medallions, cracked green peppercorns, sauce of heavy cream, shallots, Dijon mustard and cognac.

A new take on eggs Benedict, with salmon and crisp fried potato leek cakes.

Flambéed Black Truffle Pasta - Black truffle pasta flambéed in Cognac in a Parmesan cheese wheel, topped with fresh truffles

Le Petit Paris's flambeéd black truffle pasta - black truffle pasta flambéd in cognac in a parmesan cheese wheel, topped with fresh truffles.

Seared Yellowfin Tuna with Creole fried black rice, sweet potato-habanero sauce, Steel sauce

Annunciation's offers a Seared Yellowfin Tuna with Creole fried black rice, sweet potato-habanero sauce and signature “Steel sauce”. “The dish is warm, cool, salty, sweet, spicy, meaty, light, crunchy and tender.”

RECIPES

A hearty hash made with cubed Idaho® Potatoes, braised short ribs and eggs. A delicious dish that will really stick to your customers’ ribs.
Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate.
Hand-made Idaho® Potato dough is formed, boiled and browned with a savory wild mushroom melange.

GALLERY

FROM OUR FRIENDS

Prepared in house at Halifax in Hoboken, N.J., this seacuterie platter comes with maple- smoked wild salmon, smoked rainbow trout, smoked mussels, smoked pollock rillettes and marinated seafood salad.
Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes in this video, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.
This pillowy soft charred Indian flatbread stars Greek yogurt
Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread
Trending tastes created by Kathy Casey: Chia Oats with coconut milk, honey and blueberries, served at Dish D’Lish® in Seattle; and a Japanese whiskey cocktail with spiced ginger syrup, Aperol, yuzu and fresh lemon.
Kathy Casey's top five trends and concepts on the front burner of the foodservice industry in 2018.
Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.

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