In 15 days that averaged 19 hours per day, Gerry Ludwig’s team visited 116 new restaurants across the three cities, tasting 1,205 dishes along the way. This year’s greatest takeaway was the growing influence of global cuisines on mainstream menus.
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Egg toppers increase the flavor, variety and perceived value of dishes, and the yolk provides an additional “sauce”
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Porridge + Puffs in Los Angeles creates explosively flavorful porridge bowls that feature elaborate layers of ingredients
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Gerry Ludwig and his team visited 113 restaurants and tasted 1,107 dishes on their annual street-level trends tour, finding actionable insights that can translate onto today’s menus. Here’s part two in our series, delivering even more on-trend takeaways.
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While researching the Trends Tour of 2018 part 2, a few dishes stood out – the frico taco, onion dip, and the breakthrough of Sea Buckthorn.
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