Our 2024 Best of Flavor is a collection of 100 menu inspirations from readers, showcasing flavor-forward innovation taking place in menu development today.

This special “Best of Flavor” issue features 100 entries—arranged in no particular order—highlighting the flavor-forward innovation taking place in menu development today.

This special “Best of Flavor” issue features 100 entries—arranged in no particular order—highlighting the flavor-forward innovation taking place in menu development today.

This special “Best of Flavor” issue features 100 entries—arranged in no particular order—highlighting the flavor-forward innovation taking place in menu development today.

Unexpected ingredients help move the tagine into a modern American profile

Uncommon flavors and techniques that deliver surprise and delight

Trend-forward uses of pork ensure that breakfast is good to go

Chefs showcase creative ways to highlight seafood

The sweet spot in desserts usually hones in on chocolate

Signature pork offerings help attract BBQ lovers

Protein-rich handhelds carry crave factor

Carving out differentiation in a crowded category

Chefs hone in on what makes tacos successful for their brands

The snacking category offers a great place for meat-centric innovation

Chefs are upping their main game

Chefs are showing off the shareable side of seafood

Next-level approaches keep this category exciting

10 dynamic, menu-ready builds and how to leverage them, brought to you by Minor's

Chefs continue to push the crave factor in burger builds

These three restaurant brands showcase winning moves in this fan-favorite category

A Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes

Welcome to the latest issue from Cathy Holley

Monin is calling out Vanilla Spice as the “Flavor of the Year.”

Rickie Perez, Executive Chef/Founder of Logan Oyster Socials, a traveling oyster bar in Chicago, serves up a seafood pasta that is a perfect 10

You know you’ve got a runaway hit when your dish wins the grand prize in a national recipe contest

We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor

Brix Burger with bacon jam, brisket, barbecue sauce, pickled beets, blue cheese, fried onions

Tuna Tartare with avocado salsa, mushrooms, fresh citrus, phyllo, cheese crisp, yuzu, olive-almond pesto

Crunchy puffed rice with customizable vegetables, fruits and chutneys

Uni Shot with sake, ponzu, yuzu kosho, kaiso seaweed blend, scallion and quail’s egg yolk

Housemade Jumbo Tots with smoked paprika ketchup and “fancified” ranch

Half chicken, oregano, lemon juice, Parmesan, with roasted russet potatoes

Thin ramen noodles, pork-based broth, pork chashu, kikurage, seasoned egg, spicy sauce

Mesquite chicken, rice, beans, tostones, mango salsa, avocado, sour cream, Havana sauce

Spicy-crispy chicken sandwich topped with bacon, cheddar, jalapeño, pickles and Hoss sauce

Skate fish with caper/brown-butter sauce, green cabbage, smoked bacon

Charred Spring Peas with sauce verte and burrata

The Counter Burger with provolone, lettuce, tomato, sautéed mushrooms, crispy onion strings, roasted garlic aïoli

Spaghetti squash “noodles,” marinara sauce with chipotle pepper, roasted vegetables, ground beef

Fermented Jalapeño Farfalle with chickpea-miso compound butter, country ham, fresh corn

Butternut squash, black-bean/corn salsa, blue-corn tortillas, red chile sauce, pomegranate-kale slaw, maple cream, pumpkin seeds, Cotija

Szechuan Dan Dan Taco with ground beef, Sichuan pepper aïoli, bok choy salad, crispy wonton strips and Sriracha crickets

Crispy Red Snapper for Two with jasmine rice, bok choy, shiitake, bean sprouts and coconut broth

Bar Snacks featuring seven to eight mini courses that change seasonally

Mango, citrus, chile-lime salt, fresh ginger

Pan-Seared Chicken Paillard with Lacinato kale, Brussels sprouts, pickled grapes, almonds, orange, Parmesan, honey gastrique

Miso Glazed Barramundi with white miso and honey, plancha-grilled jumbo asparagus, chipotle oil

Thai Sausage with fried rice, sunny-side quail’s egg, pickled green papaya

Ten Vegetable Soup with brown rice, Red Fife, wheat berries, black chia seed, tamari, lime juice, lemon zest, Aleppo pepper, market vegetables

Bacon-Bacon Cheeseburger with melted cheddar, American cheese, crispy bacon, slow-roasted smoked bacon, secret sauce

Devil’s food cake log stuffed with dark chocolate, hazelnut brittle and white chocolate

Fried Green Tomato Taco with bacon, Cajun ranch, lettuce, pico de gallo, roasted corn

Hummus, avocado, jalapeño, cilantro, scallion, with pita and crudités

Fried Chicken with a Serrano-pecorino waffle, miso butter, Brussels sprouts, bagna càuda and Sriracha honey

Crispy-Fried Essex Clams with preserved lemon, pickled peppers, dried black olive, squid ink anchoïade

Griddled bologna, Texas toast, lettuce, American cheese, Dijonnaise, sea salt and housemade kettle chips

Scorpion Chile Hushpuppies with sourwood honey and chicken liver mousse

Jalapeño-cheddar cornbread waffle, brisket, poached egg, hollandaise, gochujang, green onions

Cauliflower Bites with bonito flakes, aïoli, lemon zest

Grilled Barbecue Chicken with red grape-tamarind sauce and roasted red grapes

Lo mein, smoked chicken, collard greens, corn, black-eyed peas, caramelized onion, andouille-soy glaze

Grape brandy, raspberry syrup, lemon juice, rosé, dehydrated lemon slice, mint-skewered raspberry

Sonoma Grilled Chicken Flatbread with double-cream Brie, caramelized onions, grilled chicken, hearth-roasted grapes, Parmesan, baby arugula

Breadstick buns with meatball, pepperoni, capicola and other fillings

Smoked turkey, bacon, ranch dressing, Muenster, avocado, iceberg lettuce, giardiniera on sourdough

Fried lobster tail over Cheddar Bay Biscuit waffles and maple syrup

Bourbon, Cotton & Reed Allspice Dram, egg white, citrus, tea powder

Portobello Mushroom Fries with basil-garlic aïoli

Crispy Brussels Sprouts with fresh herbs, lime juice, fish sauce, sesame-Sriracha aïoli, mint, cashews

Bulgogi Steak Burrito with kimchi fried rice, cheese, kimchi slaw, carrots, green onion, sour cream, wasabi and Seoul Sauce

Crispy smashed baby potatoes with blue crab salad, carnitas and guacamole

Brixton Mash Destroyer, Bruto Americano, sweet vermouth

Filet mignon, chimichurri, crispy shallots

Gelato, chocolate sauce, brownies, chocolate chip cookies, Oreo crumbs, cinnamon-sugar doughnut holes, Airheads candy stick

Lamb Neck Gravy with whipped ricotta and garlic crostini

Beef and lamb gyros, french fries, feta, tomato, Serrano pepper, green onion, spicy cucumber yogurt sauce

Plátano Maduro Pancakes with banana-passionfruit jam, whipped cream and vanilla-bean maple syrup

Mellow Yellow Jell-o Shots with tequila, limoncello, lemon-lime cordial, gelatin

Leg of deep-fried chicken, toasted sesame bun, spicy daikon slaw

Duros, raw tuna, chile-soy vinaigrette, scallion, cilantro, crema, hot sauce, avocado, mango, sesame seeds, chile flakes

Roasted peanuts, tomato, habanero chiles, green onion, cilantro

Gnudi with spinach, brown butter, toasted sage, Parmigiano-Reggiano, black truffle, chanterelles

Shrimp, mussels, swai, oysters, andouille sausage, corn on the cob, potatoes

Sirloin, pastrami, caramelized onions, Swiss cheese, chipotle mayonnaise, lettuce, tomato, brioche bun

Breaded cauliflower florets, housemade Buffalo sauce, crumbled blue cheese, scallions

Jumbo shrimp, Maine lobster tail, littleneck clams, mussels, mahi-mahi, squid, baby octopus, saffron rice, piquillo pepper salad

Vodka, lime juice, simple syurp, Portell Cava, Italicus Rosolio di Bergamotto

Pimento mac and cheese, tomato, bacon bits, buttermilk cheddar, sourdough

Crisp Yukon fries, Petrossian caviar, salmon roe, citrus crème fraîche, and nine-spice ranch

Raw jalapeño, rock shrimp, habanero aïoli, pickled shallot, fresh chives

Green Tomato Pie with buttermilk ice cream and sumac-dusted toffee

Brisket, fried onions, pickles, tartar sauce, pork-bun bun

Short Rib & Taleggio Lasagna with béchamel, Savoy cabbage and caramelized onions

Best Cake You’ve Ever Had with Medjool dates, brown-sugar caramel and crispy bacon

Charred octopus with cold-smoked mussels, salsa macha, pickled papaya, charred avocado

Puffed black rice, raw tuna, avocado, green apple, sev, potato, green mango, tamarind chutney, green chile, radish, cilantro cress

Curly fries with beef chili, cheddar, cheese sauce or three-cheese blend, bacon and ranch

Shank JB Melt with spiced beef shank, cheese curds, spicy mayo, cucumber, flaky pancake

Cherry Popper with a fried egg, pepper Jack cheese and pepper marmalade on a Hawaiian roll

Smoke Break with Nikka Coffey grain whisky, cream sherry, Carpano Antica, black cherry and coffee bitters

Gyro Fries with Fire Feta Sauce, pickled onions and harissa

Beet juice, espresso, milk chocolate, steamed local grass-fed whole milk

Smoked Walnut & Blue Cheese Butter with smoked paprika, fresh parsley, sea salt

Schmaltz fries, pollo asado, jalapeño “Cheez Whiz”

Country Ham Tamal with pork carnitas, queso Oaxaca, mole coloradito, roasted squash, Swiss chard, pickled green tomatoes

Ribeye cap, angel hair pasta, hot sauce, hard-boiled egg, mint garnish

Nashville hot chicken, classic slaw, dill pickles, Greek yogurt ranch, mayo

Pratsch rosé, Dolin Blanc, lime juice, mint simple syrup, Social Pink Grapefruit Ginger sparkling wine

Country Pâté with cornichons, frisée, sharp Dijon, rustic bread

Cauliflower “rice,” chicken, carrots, bell peppers, snap peas, scallion, ginger, tamarind and chile-soy glaze, Asian slaw

Maine Lobster Pot Pie with brandied lobster cream and market baby vegetables

Empress Indigo Gin, lime juice, rosemary syrup, egg white, wildflowers

Oreo cookie crumbs, chocolate chunks, caramel blondie, cake icing, vanilla whipped cream, toasted coconut

Cajun grilled chicken breast, cherry peppers, pepper Jack cheese, Cajun mayonnaise, mustard, toasted roll

Brown sugar and chile-glazed pork, crispy potato cake, two eggs

Two beef patties, smoked Gouda, Serrano pepper aïoli, lettuce, fried chicken skins, brioche bun

Braised oxtails, collard greens, beet greens, Trappey’s Peppers and potlikker jus

Crispy Skin Salmon with mushroom dust, roasted mushroom, beetroot ketchup

Warm date cake, candied pecans, caramel sauce, bourbon cream custard, vanilla-bean ice cream

Thick-cut hickory-smoked bacon, brown sugar, red chile flakes, black pepper, smoked paprika, cayenne

Baby lettuce, kale, beets, hemp hearts, avocado, orange, hazelnuts, goat cheese, crusty fig toast

Avocado Lettuce cups with radish, pistachio dukkah, tamari-almond dressing

Southern fried, all-natural chicken, guest’s choice of side

Clarified milk punch, lemon, Blue Majik pineapple juice, blue algae, Bacardi 4-Year, cinnamon bark cordial

Sansho Spice Sorbet with sansho pepper, lemon, blood orange

Brooklyn Cold Brew, locally sourced milk, raw cane sugar, whipped cream, sprinkles, cookie straw

Warm heirloom rice, sesame-glazed tofu, spicy roasted broccoli, carrot, citrus cabbage slaw, toasted peanut, cilantro, peanut-mango sauce

Slow-cooked prime short ribs, sweet potato mash, green beans

Lobster chunks, roasted potato, chipotle coleslaw, baon rouille, garlic, lemongrass, roll

Olive Oil Semifreddo with chestnut cream, Asian pear, almond praline

Russet potatoes, sausage, carnitas, pork belly, harissa aïoli, Cotija cheese, cilantro

Filet mignon, bacon-onion jam, arugula, Gorgonzola, Gruyère, whole-grain mustard, Kaiser roll

Fried green plantain, octopus ceviche, avocado salsa

Braised baby-back pork ribs, roasted creamy tomatillo salsa, potatoes, zucchini, white rice

Cebiche Clásico with striped bass, leche de tigre, aji limo chile peppers, Japanese sweet potato, yuyo and micro cilantro

Oysters Rockefeller with creamed poblano

Ham, bacon, egg, Swiss cheese, papitas, onions, Cuban roll

Tomato water-yuzu gelée, tomatoes, house-cultured cream, pistachio oil, allium flowers

Rotisserie-roasted heritage-breed chicken with potatoes

Mushroom and Steak Tartare with smoky chile vinaigrette

Through the Woods with Koval Cranberry Gin, Matchless Coffee Soda, ginger, evergreen

Chicken tikka masala, brioche, curried coleslaw

Short Rib Empanada with salsa criolla and aji amarillo

Fresh cod, beer batter, french fries, coleslaw, tartar sauce

Chicken Lettuce wraps with sesame-soy chicken, carrot, green onion, cashews, five-spice wonton strips, iceberg lettuce

Roasted Artichoke and Mushroom Toast with black truffle goat cheese, caramelized onion, sherry gastrique

A5 Negroni made with Japanese whisky, Wagyu fat, Campari, sweet vermouth, blood orange juice

Tobacco-laced gianduja chocolate cigars, café-caramel flan, guava pastelitos, café con leche dipping sauce, Cuban coffee

Blackened Tuna Burger with wasabi-ginger aïoli, marinated cucumber, onion, radish and carrots on a milk bun

Kimchi Carbonara: udon, kimchi cream, Spam crumbs, green onions, sunny-side-up egg, pea tendrils

Santo Cielo in Naperville, Ill. offers roasted and pickled cauliflower, chickpeas, crispy quinoa, labneh.