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.

Chicken Liver And Spring Pea Ravioli Doppio with Marsala, Vidalia onions, mint, ricotta, egg, Parmigiano-Reggiano and a butter-basil-pine nut sauce

Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices

MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette

Brisket with optional sides: mac & cheese, pit beans, collards, potato salad, slaw

Crispy-fried white corn tortillas topped with refried beans, smashed avocado, crab salad and a soft-poached egg, finished with chipotle hollandaise, served with papas rancheras

Pollo Chilango with pickled vegetables, crushed tomato salsa and roasted corn esquites

Pickled vegetables, poached garlic and onions, and olive oil

Garlic and Cheddar Biscuits with paprika, garlic powder and nutmeg

Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel

Curry Nikutama Udon with Japanese curries, beef, caramelized onions, a soft- poached egg, tempura flakes and green onions

Housemade Ricotta with olive oil and rosemary honey, served with lavosh

Romaine hearts, mixed greens, red onions, feta, honey-toasted almonds, blueberries and a lemon-blueberry vinaigrette

Signature pepperoni on housemade dough with tomato sauce and whole-milk mozzarella

Grilled chicken breast, Ammerländer Swiss, bacon and signature white barbecue sauce, on French Parisian bread

Thick-cut pork belly, pimento cheese, jalapeño-bacon jam and pickled red onions on toasted sourdough bread

Pibil Chicken Taquitos with housemade garlic ranch, salsa verde and Cotija cheese

Turkey Dipper: Roasted turkey, Provel cheese, flatbread and marinara sauce

Rotating selection of cured meats and cheeses served with fresh honeycomb, blood orange mostarda, crabapple and micro vegetables

Build-your-own al pastor and achiote-lime chicken tacos, served with heirloom corn tortillas, Cotija cheese, cilantro, onion, lime and salsas

Banana Cream Napoleon with warm caramel, phyllo, banana filling and vanilla whipped cream

Pulled Pork Thepla Tacos with sour cream, micro greens and pickled red onions

Half-pound grilled black Angus, pimento cheese spread, arugula and Fresno chile jam on brioche

Fried patty of fresh vegetables, quinoa, lentils, caramelized onions, fontina, herbs and red wine reduction topped with white cheddar, on a multigrain bun with lettuce, tomato and BurgerFi sauce

Strawberry ice cream and cream cheese mousse with fresh berries and almond cookie crumbles in an edible chocolate bowl, with tableside sauces

Hand-smashed patties seared with bacon, American cheese, Hatch chile peppers, caramelized onions, pickled Fresno chiles, Hatch chile aïoli, on a challah bun

Grilled asparagus, roasted cauliflower, avocado, pickled red cabbage, tomato-basil bruschetta and grilled Gypsy peppers atop chimichurri jasmine rice

Korean JJ Noodles with crispy pork belly, onions, potatoes, zucchini and fermented black bean paste

Our Famous Tomato-basil Soup with vine-ripened tomatoes, fresh cream and basil

Truffled pepperoni pizza fries with marinara and Mornay sauces

Watermelon sushi with fried shallots and lime dressing

Mezcal Verde Momento, Cocchi Rosa, umeshu, salt and grapefruit twist

A 34-oz bone-in ribeye, dry-aged for intense flavor

Roasted chicken with sweet corn soubise, Ozark Forest mushrooms, Boursin agnolotti and dark poultry jus

Braised Lentil & Vegetable Shepherd’s Pie with bourbon-braised lentils, portobello mushrooms, mashed potatoes and white cheddar

Waygu beef patty and steak slices, wasabi leaf, béchamel, Gorgonzola, provolone, housemade sansho pepper sauce, beefsteak tomato, Boston lettuce and steak-truffle salt on an onion bun

Suprema de pollo, papas rajas, poblano béchamel

BBQ Chicken-Bacon-Ranch Pizza with barbecue sauce and mozzarella cheese, topped with chicken, bacon, cilantro, red onions and a swirl of housemade ranch dressing

Chia-Lime Pudding with black sesame-coriander granola, passionfruit curd and macerated raspberries

Crispy Rice Salad with sour sausage, baby kale, roasted peanuts and a fried egg

Wasabi Mashed Potatoes with wasabi oil, fried allium and chive tips

Hummus bowl with falafel, pita, chicken shawarma, schnitzel, vegan stir-fry, Nutella rozalach and choice of three sides

Short Rib Ropa Vieja with roasted red pepper sauce

Reposado tequila, housemade avocado cordial, Cointreau, fresh lime juice, agave syrup and a salt rim

Roasted Cauliflower with romesco sauce, toasted almonds, pine nuts, garlic, capers, chives and parsley

Cinnamon Roll with a dollop of cream cheese icing

Silver tequila with a sour mix of hibiscus, prickly pear and red jalapeño purées and lime juice

Hot Chicken Buns with Kewpie mayo slaw and a dill pickle on steamed bao buns

Bento Box with nigiri, makimono and sashimi

Sliced pastrami or corned beef, poached eggs, hollandaise, Swiss, tomato and scallions on rye

Kulcha Chalupa Tacos with butter chicken and vinegared onions

Spice-rubbed steak with spinach, roasted potatoes and peppers, corn, feta, mango chutney, spiralized carrots, coleslaw and green onions, served with a mango-chipotle sauce

Fried chicken thigh, spicy “mud” sauce, housemade coleslaw, pickles and comeback sauce on brioche bun

Wahoo In Corn with corn-squash-zucchini succotash and a corn-jalapeño purée

Green Chorizo Quesadilla with smoked pecans, roasted mushrooms, avocado and black bean salsas

Spicy Thai currywurst topped with wild arugula, pickled jalapeños and spicy basil aïoli, served on grilled King’s Hawaiian rolls

Jalapeño-cheddar biscuits topped with Santa Fe hot chicken, poached eggs and pork chili, served with breakfast potatoes

Roasted Kabocha Squash with coconut milk glaze, fried shallots and garlic, fresh cilantro and slices of Fresno chile

Graham cracker crust filled with Key lime custard and topped with sweet whipped cream and lime zest

Featuring cochinita pibil, birria, marinated grilled chicken, wood-fired portobellos, vegan “meat” or chorizo, two sides, tortillas, toppings, housemade chips and salsas

Jerusalem Bagel with smoked salmon spread, tomatoes, capers and labneh

Seared Diver Scallops with pepita risotto, pomegranate beurre rouge and crispy Brussels sprouts leaves

Buttermilk pancakes with caramelized pineapple chunks, housemade vanilla crème anglaise and cinnamon butter

White Chocolate Amaretto Cheesecake on an almond-graham crust

Flaky crust filled with crawfish, seasonal vegetables, creamy dill sauce and Cajun seasonings, served with cornbread

Avocado toast with beet-cured Alaska salmon and kale salsa verde

Walter Collective vodka, Amaro di Angostura, charred grapefruit and passionfruit cordial, Thai basil, lemon and ponzu

Tea-smoked, with farro fried rice, housemade aïoli, wild Maine blueberry hoisin, blistered spring onions and micro cilantro

Beef and pork meatloaf glazed with barbecue sauce

Stone-ground white whiskey, absinthe, lemon verbena-hibiscus simple, Peychaud’s bitters

Grass-fed flank steak, cauliflower rice, chimichurri, red onion, cucumber, Kalamata olives, romaine and feta with a tahini and herb-yogurt sauce

Crispy cauliflower, coconut milk, mustard seeds and curry leaf

Passionfruit-lemongrass curd and pandan crumble with dehydrated Thai basil meringue and coconut-mascarpone mousse, served with passionfruit-lemongrass sorbet, coconut jellies, pandan tapioca pearls and passionfruit leather

Chicken Karaage with shishito peppers, wasabi aïoli, furikake and charred lemon

Toffee torte, bourbon anglaise, spiced pecans and housemade vanilla whipped cream

Three-egg omelette, mushrooms, cheddar, fried shrimp and Cajun hollandaise, served with Brabant potatoes

Spring mix topped with shrimp, apple, blue cheese, candied pecans, bacon crumbles and Tabasco-pepper jelly vinaigrette

Montelobos Espadin mezcal tequila, Hanson Habanero vodka, pineapple syrup, fresh pineapple juice, cold-pressed lime juice and jalapeño-hellfire popsicle with Ancho Reyes Verde

Goat Curry with fideos, topped with cilantro, green onions, mango yogurt and “crunchy snacks”

Slow Cooked Lamb Shank with Persian spices, caramelized onions, saffron, fava beans and dill basmati rice

Grilled Salmon With Turmeric Quinoa Pilaf and steamed asparagus

Cedar plank-smoked brownie, milk chocolate bar, marshmallows, graham cracker, Grand Marnier-infused chocolate ganache and vanilla bean ice cream

Smashed deep-fried rice cakes with chiles, fish sauce and lime, served with pork sausage, ginger, cilantro and chiles

Shaved lamb pastrami, coleslaw, Swiss cheese, Russian dressing and sautéed peppers and onions on a hoagie roll

Pizza Burger with marinara sauce, fried mozzarella and shaved Parmesan

Natural-cut cod fillet in Yuengling beer-infused batter, with American cheese and tartar sauce on a corn-dusted kaiser roll

Crème brûlée ice cream with chocolate wafer clusters and Havana Club rum

Pulled pork, corned beef, Swiss cheese, pickles, sauerkraut, yellow mustard and Russian dressing, served on grilled rye

Fried chicken, lettuce, cheddar and jalapeño-ranch, wrapped in a flour tortilla

Lebanese Labneh Dip with za’atar-spiced honey drizzle, served with honey-grilled pita

Plant-based ground meat, black beans, romaine, roasted corn, salsa fresca, tortilla strips, avocado and pickled jalapeño-ranch dressing

Italian meatballs, marinara, provolone, crispy pepperoni and Italian seasoning on a toasted garlic bread roll

Grilled Red Snapper Fillet with mango-Sriracha butter over mango-rice madras, raisins and almonds

Fried queso blanco, offered throughout the menu, including in the Fritanga Burger with cabbage slaw and crema, or as a side dish, served with guava ketchup

Spice-Rubbed Korean Short Ribs with smoked Gouda grits, roasted carrot, mushrooms and micro greens

Spiced crispy chicken, pickled chiles, Chihuahua cheese, “Rooster Sauce,” lettuce, tomato, pickles and avocado

Battered coconut meat, Mexican kimchi, carrot aïoli, micro greens

Pan Roasted Halibut Cheeks with artichoke hearts and Parmigiano-Reggiano

Evan Williams Bottled-in-Bond 100-proof bourbon, Nixta Licor de Elote, Aztec chocolate bitters and a roasted cinnamon stick

Pretzel Bites with Wisconsin cheddar cheese sauce

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.