Flavor Trends, Strategies and Solutions for Menu Development

Author: Mike Kostyo

Next-Level Honey

  Photo Credit: Rey Lopez « BACK NEXT »             A drizzle of hot honey is de rigueur on pizzas today, prompting many pizza chefs to take the trend to the next level, playing with their own house-infused honeys. At Yellow, a Levantine café in D.C.’s Georgetown neighborhood created by Michelin-starred chef Michael Rafidi, the playfully named “(not) pizza” menu (because they mainly use Middle Eastern ingredients) includes the Soujek pie, featuring the Armenian beef sausage along with smoked jibne (a type of sweet Levantine cheese), pickled chiles, oregano and a drizzle of za’atar...