bd’s Mongolian Grill | Based in Irving, Texas
Casa Don Alfonso | St. Louis, Mo.
Gordon Biersch Brewery Restaurant | Based in Chattanooga, Tenn.
Seafood from Norway + Lysverket
Sunda New Asian | Chicago
Norway’s harsh environment offers the perfect conditions for premium seafood
The Salty Donut | Based in Miami
Chronic Tacos | Based in Aliso Viejo, Calif.
California Tortilla | Based in Rockville, Md.
Bad Mutha Clucka | Based in Pasadena, Calif.
Amalia | Miami Beach, Fla.
Epic Burger | Based in Chicago
Edley’s Bar-B-Que | Based in Nashville, Tenn.
Indaco | Based in Charleston, S.C.
Four chefs share their winning burger and sandwich builds starring Bel Brands cheese products
Bad Daddy’s Burger Bar | Based in Denver
Zitz Sum | Coral Gables, Fla.
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.
Sweetfin | Based in Los Angeles
Lure Fishbar | Based in New York
Le Pain Quotidien | Based in New York
Khan Saab Desi Craft Kitchen | Fullerton, Calif.
Jack & Charlie’s No. 118 | New York
Intero Restaurant | Austin, Texas
Idaho Potato Commission + Oakleys Bistro
Hot Johnnie’s | San Francisco
Hildee’s Dine-Inn | Wimberley, Texas
Hearth and Hill | Park City, Utah
Haywire + The Ranch at Las Colinas | Multiple locations in Texas
Greens Restaurant | San Francisco
Golden Corral | Based in Raleigh, N.C.
Frida Southwest | Oklahoma City
Fredericks at The Clift Royal Sonesta Hotel | San Francisco
Fazoli’s | Based in Lexington, Ky.
Enclave Café | Based in San Diego
Ellie’s Restaurant & Lounge | Dallas
Yogurt Mill | Based in Modesto, Calif.
Yamashiro | Hollywood, Calif.
Wienerschnitzel | Based in Newport Beach, Calif.
Wendy’s | Based in Dublin, Ohio
U.S. Highbush Blueberry Council + University of Connecticut
True Aussie Beef & Lamb + Nordstrom Restaurants
Culaccino | Franklin, Tenn.
Comedor | Laguna Beach, Calif.
Church & Union | Nashville, Tenn.
California Avocado Commission + Libelula
Buxton Hall Barbecue | Asheville, N.C.
Brookville Biscuit & Brunch | Charlottesville, Va.
Boulangerie Christophe | Washington, D.C.
Anzie Blue | Nashville, Tenn.
American Social | Five locations in Florida
Bar Louie | Based in Dallas
Ambar | Two locations in the Washington, D.C., area
The Salt Line | Washington, D.C., and Arlington, Va.
The Mermaid Inn | Three locations in New York
The Holding Company | San Diego
The Graceful Ordinary | St. Charles, Ill.
The Driskill Hotel | Austin, Texas
Taco John’s | Based in Cheyenne, Wyo.
Sushirrito | Based in San Francisco
Spring St. 2Go | Oyster Bay, N.Y.
Son of a Butcher | Based in Plano, Texas
Solstice | Locations in Newtown, Pa., and Irvine, Calif.
Seed Kitchen & Bar | Marietta, Ga.
Sally Can Wait | New York
Rustika Café and Bakery | Based in Houston
Rooster & Rice | Based in San Francisco
Romano’s Macaroni Grill | Based in Denver
Rock Bottom Restaurant & Brewery | Based in Houston
Rasa | Based in Washington, D.C.
PB&J: Pizza, Beer and Jukebox | Chicago
Pabu Izakaya | San Francisco
Oak at Fourteenth | Boulder, Colo.
Norms | Based in Bellflower, Calif.
National Mango Board + Tesse Restaurant
National Honey Board + Garden Bar PHX
Mutts Canine Cantina | Based in Dallas
Ma Der Lao Kitchen | Oklahoma City
Bad-Ass Breakfast Burritos | Based in Pasadena, Calif.
Amalia | Miami Beach, Fla.
Alaska Seafood Marketing Institute + Nordstrom Restaurants
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
Mediterranean Piada: Garlic hummus, harissa brown rice and quinoa, cucumber salad, bruschetta tomatoes, arugula, crumbled feta and basil aïoli, wrapped in toasted piada dough
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.
Pork toasts with whipped herb goat cheese and microgreens.
Shin Ramyun Chicken Wings with gochujang glaze, buttermilk dressing, scallions and sesame seeds.
Welcome to the May-June 2020 Best of Flavor issue from Cathy Holley
Baked and Fried Russet Potato with American cheese sauce, bacon, scallion, pickled sweet peppers and garlic streusel.
Warm asiago bread with whipped ’nduja pork butter and local honeycomb
Ginny’s 1888 cocktail - with Ginny’s Gin, burnt sage turbinado syrup, citrus-basil bitters, egg whites, cream and orange blossom water
Peanut Butter Pie with peanut butter cookies, chocolate ganache and banana meringue.
Sweet & Spicy Braised Short Rib Noodles with seasonal vegetables and pickled peppers.
Cornmeal Crusted Yardbird with coconut rice and pickled cucumber salad.
Hanger Steak Frites with Hoover sauce, blue cheese and green onion.
Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles.
Marionberry Pie Shake: Vanilla ice cream, marionberry blackberries and pie crust.
Crispy Salmon with spicy sour corn, green pea-potato purée, red chile-infused roe.
Lamb Mac with shallot cream sauce, ancho barbecue sauce, goat cheese, fontina and roasted poblanos.
BLTE Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread
Coccoli with prosciutto, whipped Taleggio and truffle honey
Creamy Mac & Cheese: Cavatappi, cheddar, fontina, Gruyère and ricotta salata.
Duck Spring Rolls: Duck confit, cellophane noodles, cilantro, Thai basil and red cabbage, with sweet chile-soy dipping sauce.
Build-your-own Dessert Waffle with vanilla ice cream, peanut butter sauce, mini peanut butter cups, Kinder bar pieces and whipped cream.
Snapper Cheeks with chile-spiked apple purée and a fresh apple and pickled fennel salad.
Pasta with Truffles: Pappardelle, butter and Italian black truffles.
Japanese Sweet Potato Agnolotti with Parmesan sauce, tonka beans, matsutake, Brussels sprouts and pickled red kuri squash.
Chesapeake Blue Crab Fried Rice with Old Bay seasoning, lime, cilantro and radish.
Welcome to the Junglebird cocktail: Ron del Barrilito, mango-infused Campari, Rum-Bar overproof rum, pineapple and lime.
Jackie O Burger: lamb, feta, baby spinach, oven-roasted tomato and tzatziki, served on a brioche bun.
Crazy Baba: Charred eggplant, feta and basil.
Ube Milk Toast: ube and housemade ube ice cream with “crunchy milk” on baked brioche.
Spanish Coffee: orange liqueur, Demerara, coffee, cinnamon, malted cream float and “magic”.
Specialty Pizza Bowls: three crustless varieties: Deluxe, All Meat and Garden.
Seared Scallops: scallops, beluga lentils, parsnip “rice,” bacon, blood orange gastrique.
Cast Iron Cornbread with honey butter.
Oregon Hazelnut: “Cacio e Pepe” with crispy sage.
Spicy Steak and Hummus Feta Bowl features grass-fed beef marinated in a blend of 13 spices.
Greens & Beans Goodness: cannellini beans, kale, roasted tomatoes, chicken sausage, avocado, fried egg and peri peri sauce.
Bacon on a Stick, with crispy fried onions and original barbecue sauce.
Walnut Chocolate Mole Tostada with roasted pork, corn, tomato, cilantro and Cotija cheese.
Slow Cooker Cassoulet with confit duck, Toulouse pork sausage and Tarbais beans.
Seasonal Gnocchi with morels, ramps, fava beans and fresh mint
Aromatic Marcona Almonds and California Grapes with olive oil, salami and feta
Cauliflower Gratin: Gruyère, Espelette, mojo de ajo, breadcrumbs and dill.
Chocolate-Coffee Cannoli with white chocolate ganache, coconut crunch, yuzu curd and chocolate ice cream.
White Mushroom Salad with parsley, pecorino, red onion, radish and pomegranate seeds.
Hanamaki Fizz: Mezcal, lychee purée, clarified yuzu cordial and ginger beer.
Rutabaga Tater Tots with deviled egg dip and scallions.
Southern Honey Hot Chicken Hoagie with cheesy grits, garlic dill pickle slices and honey hot sauce.
Saff-Ron Swanson: Saffron and rose-infused vodka, clover honey, sesame oil, white balsamic and lemon.
Banana Hotcakes Foster: Japanese-style pancakes with caramelized bananas, salted miso-caramel ice cream, caramel sauce and black sesame seeds.
Idaho Potato Flauta with hollandaise, pickled shallot and sorrel.
Kelp Po’ Boy: Cornmeal-fried kelp, lettuce, tomato, spicy ketchup and dressing.
Spicy White Shrimp Ajillo with garlic and sherry, served with torn bread.
Smoked Beef Rib with deviled egg gremolata, yellow barbecue sauce, crispy shallots and chile threads.
Crispy Salmon Skin with cured salmon, citrus crème fraîche and smoked steelhead roe.
Pan-Roasted Chicken with toasted spices, pomegranate glaze, pearl onions and a warm bulgur wheat salad.
I’m Your Huckleberry cocktail: White rum, ruby port wine, crème de cassis and blueberry skewer.
Whole Roasted Wild Alaska Pollock with charred lemon and greens.
Korean Fried Chicken: deep-fried Cornish hen coated in a gochujang hot sauce
Mac and Cheese: duck confit, housemade pasta, Gruyère, Grana Padano and breadcrumbs.
Beets + Avocado Bowl with pickled red onion, walnuts, quinoa, hemp seeds and miso-lemongrass dressing.
Elote: charred Mexican street corn, huitlacoche crema, Cotija, scallions and chorizo vinaigrette.
Slow-Cooked Duck Egg with California crème fraîche, pea purée, shiso and morels from the California Milk Advisory Board.
Tostones con Ceviche featuring hamachi infused with ginger, garlic, soy, red onion, jalapeño and schichimi togarashi.
Deep Dish Cauliflower Lasagna with housemade tomato-garlic sauce and mozzarella.
Original Duck Wrap with Creole cream cheese, smoked cheddar, pickled jalapeño, bacon and honey glaze.
Smoky Djinn cocktail: Bluecoat gin, Bols Genever, Velvet Falernum, toasted black sesame syrup and grapefruit juice.
65 Dosa Wrap containing crispy dosa, spicy soy protein, microgreens and cabbage.
Ground Chuck Norris Burger containing two “smashed” patties, American cheese, Louie dressing, onion strings and bacon jam.
50/50 Bowl: kale, farro, roasted chicken, sweet potato, dried cranberries, almonds, carrots and honey-lime dressing.
Chicken ‘N’ Watermelon ‘N’ Waffles: cheddar cheese waffle, fried chicken, spiced watermelon, bourbon-maple syrup and honey-hot sauce.
Coca Sobrasada Menorquína: pan de cristal, spicy pork sausage, honey and fried quail eggs.
Chili Cheese Fries: hot, crispy fries topped with rich, hearty ingredients make for a reliably winning combination.
Biloxi Buttermilk Fried Chicken Sandwich with cabbage slaw, pickles and mustard sauce.
Deconstructed Greek Salad: heirloom tomatoes, cucumber, pickled red onion, Kalamata olives, feta mousse, oregano and olive oil.
Steak & Arugula Sandwich: shaved prime rib, Swiss, tomato, pickled onion, arugula and horseradish mustard, served on harvest toast.
Park Patty Melt with American cheese, onions tossed in hot sauce, and Russian dressing on rye.
Duck Confit Pierogi with parsnip purée, pickled blueberries and Chioggia beet chips.
Seared Diver Scallops with beluga lentil tabbouleh, orange, fennel and capers.
Khan Saab Desi Craft Kitchen serves Smoked Salmon Kebab with fresh dill and mustard.
Sunchoke with Oyster Mushrooms with horseradish oil, black truffle mayonnaise and orange.
Honeymoon Oyster with urchin lobe, salmon roe, tobiko, quail egg yolk and green onion.
Yoga Deck: Ketel One Botanical Peach & Orange Blossom, lemon juice and turmeric-ginger syrup.
Fiery Chicken Vindaloo with jalapeño, habanero and bird’s eye chiles.
Billionaire’s Bacon Banh Mi: Thick-cut glazed bacon, spicy pickled vegetables and mayo on a French baguette.
Australian Lamb Ragù over Ricotta Gnocchi with pickled cherry tomato-celery leaf salad.
Dungeness Crab Cake with a nixtamalized green papaya and compressed jicama salad.
The Chicken Parm Provolone Sandwich: Buttermilk fried chicken, fried provolone, spicy marinara, Parmesan and an herb cheese schmear.
Sope Benedict: Two sopes, seasoned beef, poached eggs, ranchero sauce, salsa, avocado, Cotija cheese, cilantro and sour cream.
Steamed Clams in Arrabbiata: Manila clams, arrabbiata, red wine, charred fennel and fried lardo.
Emotional Intelligence cocktail: Fidencio Clásico mezcal, crème de cacao, allspice dram, lime juice, orange bitters and nutmeg.
Spitjack Sandwich: Pulled rotisserie chicken, carrot, cucumber, cilantro, pâté and Pluck sauce.
Fried Brussels Sprouts with bagna càuda, pickled raisins and smoked almonds.
Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce.
Gambas y Arroz: Gulf shrimp and saffron bomba rice with peppers, tomatoes and poached eggs.
Bistro Burger with chipotle avocado crema, applewood-smoked bacon, caramelized onion, arugula and smoked Gouda.
Chicken Schnitzel Sandwich with arugula-herb salad, cucumber, pickled turnips, harissa mayo and turmeric mayo.
Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.
Ensalada de Col: Savoy cabbage with Mahón cheese, anchovy-stuffed green olives and pistachios.
Baked Goat Cheese: goat cheese and blueberry-lavender jam in a phyllo shell, served with candied walnuts and citrus gel.
Mushroom Shawarma Bowl with pickled cabbage, cucumber and onion salad, arugula and tahini over rice and lentils.
Avocado Huarache with jalapeño ricotta.
Kushari with fried onions and spiced tomato sauce.
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.
The game is afoot. The fire is lit. The hunt is on. The stakes are raised. Quite simply—the veg-centric movement is rolling along like thunder, and with each creative, craveable dish starring vegetables added to menus, consumer expectations go up.
Savvy menu developers know that making subtle but surprising recipe tweaks can result in stand-out signatures, gently guiding patrons along for a new and memorable flavor experience
In the breakfast and brunch category, today’s dining consumer seems to be particularly receptive to global flavors, along with an openness to an almost-cheeky approach to both flavors and forms.
Chicken moves into stardom when chefs show it some love, developing recipes that are delicious and trend-forward. Here are three dishes that stand out—each bringing a different approach to a very familiar protein.
Three desserts that offer a unique experience while delivering comforting familiarity that seals the deal.
Chefs are featuring pasta in unexpected, flavor-forward ways—and their guests are loving it.
Popular flavor systems can be re-tooled in ways that capture interest and deliver the promise of their original builds. Here are three great examples of creative play around road-tested flavor systems.
Chefs are discovering mole's potential, leveraging its earthy, rich blend of nuts, warm spices, chiles and more
Innovation in the cocktail space continues to thrill the thirsty and the adventurous, wowing with intriguing flavor combinations and head-turning presentations
Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple
Chefs continue to showcase creative burger development, leveraging the huge opportunity in one of America’s favorite dishes. We bring you three burger builds that demonstrate innovation.
Innovating with wings showcases the constant need to update, tweak and improve—even on proven classics
The egg has ratcheted up its culinary pedigree in recent years. No longer just a morning food, it's now an entrée, a showstopper, a pizza topper, and a starring global ingredient.
We profile four desserts all of which convey the constant tinkering with desserts that results in a “best” flavor build
Egg Shop offers its Pepper Boy: Egg scramble, maple-cured pepper bacon, Gruyère, caramelized onion aïoli, bell peppers, panini roll
Altabira City Tavern offers a Ribeye with poblano potato purée, melted leeks, wilted arugula, sautéed oyster mushrooms, roasted cipollini demi-glace
Roofers Union offers a Chicken BBQ Pizza: Shredded chicken and barbecue sauce topped with pickled ramp bulbs and ramp purée
The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette
The Regency Bar & Grill offers a Diavolo Pizza with activated-charcoal crust, spicy pepperoni and ’nduja
Taste Bar offers its Matcha Picchu: Matcha-infused pisco, Wray & Nephew Overproof Rum, allspice dram, coconut simple syrup, lemon
Better Half offers its Silk Handkerchief Pasta: Hand-rolled pasta, garlic-porcini cream, wild mushrooms, tomato marmalade, Cotija, snow pea shoots
Burlock Coast offers a Challah Brioche French Toast Sandwich: Challah with rum milk, rum cream, rum butter, fruit jam and pecans
Reserve Wine & Food offers its Chocolate Mondae: Dark-chocolate ganache, milk-chocolate malt foam, Averna amaro semifreddo, cherry, cocoa nibs
Idaho Potato Commission offers Idaho Potato and French Onion Soup: Baked russet potato, fontina, Asiago croutons, caramelized onions, bison stock, scallion, sour cream
Coolinary Café offers Rabbit Sausage & Noodles with Spanish onion, olives, shiitake, oyster and trumpet mushrooms, jalapeño, broccolini and kale
Buffalo Theory offers Sinigang Fried Chicken with vinegar, fish sauce and tamarind
Chroma Modern Bar + Kitchen offers Thai Sticky Wings topped with peanuts, green onion and crispy spring-roll wrappers
Dianoia’s Eatery offers its Hot Buttered Amaro Cocktail: Amaro, vanilla ice cream, brown sugar, butter, cinnamon, shaved nutmeg; served warm
Nico Osteria offers a Lobster Spaghetti Pasta infused with lobster roe, blanched lobster meat, lobster miso sauce, guanciale and spring onion
Farm Spirit offers Tetsukabuto Squash with wild stinging-nettle purée, hazelnut “yogurt,” wild cress
Quiznos offers a Lobster & Seafood Scampi Bake: Garlic-baked lobster and seafood, mozzarella, mushrooms and onions, tomatoes, aïoli, served on artisan bread
Viewhouse offers a Wasabi & Sweet Garlic Chicken Salad: Mixed greens, scallion, celery, carrots, Granny Smith apples, wasabi-aïoli dressing, chicken in chile-soy sauce
Compass Group North America offers a BBQ Carrot Tostada: Crispy corn tostada topped with avocado, barbecue carrots, pineapple-zucchini salsa, garnished with scallions, carrot greens and cilantro
Okeechobee Steakhouse offers a Cowboy Ribeye: slow roasted and served with housemade au jus
Bessou offers Chicken Karaage: Japanese-style fried chicken with Moroccan spices, potato salad, shiso tzatziki
Publican Anker offers Fried Shrimp with pepper jelly, pickled shallot, chive cream cheese, chow-chow, fresh mint, cilantro
True Aussie Beef & Lamb offers Madras Curry Lamb Sliders with yogurt-mint-lime sauce, cucumbers and arugula
Intercontinental Chicago Magnificent Mile offers Braised Short Rib with candied pork belly and Mission fig reduction
Southfork offers a Mushroom Dashi: Oyster and shiitake mushrooms, smoked tofu, shoyu and miso butter
Michael Jordan’s Steak House offers Charred Sea Scallops glazed with white miso paste, yuzu juice, gochujang
Farmer Boys offers a Southwest Chicken Salad with grilled chicken breast, roasted corn, black beans, avocado, tortilla strips, iceberg and green leaf lettuce, chile-ranch dressing
Curry Up Now offers a Tikka Masala Burrito: Chicken or paneer tikka masala, rice, chana and onions wrapped in a tortilla
Potatoes USA offers Campfire Potatoes: Fingerling potatoes, shiitake mushrooms, duck fat, dark soy sauce, applewood smoked sea salt, cane sugar
Riviera 31 offers a Fighter Weapon School aka top gun: Bulleit bourbon, Aperol, Amaro Nonino, lemon juice, passionfruit juice
Naiyara offers Steak and Eggs Sushi: Seared Wagyu Beef Over Rice and Kimchi, Topped With Quail Egg and Ponzu
Culver’s offers a Pretzel Haus Burger: Beef, Bacon, Wisconsin Cheddar, Cheddar-Cheese Sauce, Pickled Onions, Mustard Bistro Sauce, Served On A Pretzel Bun
Bruegger’s Bagels offers its Sweet Heat Turkey Sandwich: Marbled rye with Sriracha-honey cream cheese, roasted turkey, cheddar cheese, bell peppers, Sriracha
Público offers Baked Oysters with corn custard and smoked trout roe
100 Sails Restaurant & Bar offers Korean Fried Cauliflower: Tempura-fried cauliflower with spicy soy glaze, topped with Kewpie mayonnaise, chile threads, sesame seeds, microgreens
National Peanut Board offers a Bittersweet Chocolate Bread Pudding served with whipped cream, peanut-butter mousse and Scotch bonnet peanut brittle
Brunos Italian Kitchen offers a Grilled Mediterranean Sea Bream with roasted seasonal vegetables and fingerling potatoes, green olive-lemon salsa
Redbrick Pizza Kitchen Cafe offers its Pizza-Zzalada: Baked multigrain crust with chia, flax seeds, açai berry and sprouted red-grain flour, topped with salad
Dusek’s Board & Beer offers Chicken-Fried Rabbit with Hoppin’ John risotto, charred okra, chicory greens, pancetta and brown-butter Tabasco
Pinstripes offers Gnocchi & Ahi Tuna: Seared ricotta gnocchi in garlic butter and Parmesan, with fresh tuna and Calabrese vinaigrette
Temple Bar offers Heritage Pork with Lacinato kale, roasted sweet potatoes with miso and black barbecue sauce
Walk-On’s Bistreaux & Bar offers Cajundillas: Chipotle tortillas with chicken, boudin sausage, andouille sausage, spicy chipotle ranch, Monterey Jack cheese
The Immigrant Restaurant offers Duck Wings with celery leaves in vinaigrette and blue-cheese potato chips
Ted’s Montana Grill offers its Avalon Burger with Gruyère, blue cheese, bacon-caramelized onions, roasted-garlic aïoli, baby arugula on a toasted brioche
K Restaurant offers Crispy Brussels Sprouts with bacon lardons, hot-sauce honey, fresh chives
101 Beer Kitchen offers Green Chili: Roasted pork, puréed tomatillo, roasted poblanos, served over yellow rice with sour cream, charred lime, queso fresco and cilantro
Midici Neapolitan Pizza offers Burrata With Melon and Prosciutto with toasted Neapolitan bread
Tacology offers a Soft-Shell Crab Taco with creamy jalapeño sauce
Little Bird Bistro offers a Tarragon Goat Cheese Gnocchi made with pâte à choux, served with tarragon, Banyuls cream, golden beets, garlic-lemon pistachios, egg-yolk shavings
Pj’s Coffee Of New Orleans offers The King Cake Protein Velvet Ice: Cold-brew coffee concentrate, fat-free milk, whey-protein concentrate, vanilla, cinnamon
Pei Wei offers Spicy General Tso’s Chicken: spiced with Sriracha, chile pods, chile paste and red chile flakes, served with carrots, red peppers and scallion
The Sorghum Checkoff offers Grilled Shrimp Lettuce Cups with a sorghum and grilled-corn salsa and chipotle-lime dressing
Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread
Jason’s Deli offers an Eggstreme Pastrami Melt: Pimento cheese, jalapeño Jack, cheddar, Muenster, roasted piquillo peppers, pastrami, fried egg, telera roll
Princeton University offers a Kale, Carrot, Sriracha Salad: Shaved tri-color carrots, kale, and Brussels sprouts with Sriracha vinaigrette
The Whistler offers its Golden Fleece: Kikusui Funaguchi sake, preserved Meyer lemon, honey, soda
The Venetian and The Palazzo offers an Asparagus and Avocado Soup with roasted pumpkin seeds and lemon whipped cream
Benny’s Chop House offers a Banana Cream Pie: Banana compound, pastry cream, graham-cracker pie crust, whipped cream, caramel-glazed bananas
The Lakehouse offers Moroccan Spice Roasted Carrots with rich yogurt, chiles, almonds and mint
Blaze Pizza offers its Veg Out with roasted seasonal vegetables, mushrooms, red onion, mozzarella, Gorgonzola, red sauce
The Rez Grill offers King Crab: Grilled Alaskan king crab legs, grainy mustard butter, chimichurri
Square Meal At Hotel Revival offers a Local Mustard Greens Agnolotti with pot liquor and spicy bread crumbs
D’Angelo Grilled Sandwiches offers its Southwestern Chicken, Rice & Grain Bowl: Grilled chicken and onions, charred corn-black bean-pepper salad, bell peppers, pickled jalapeños and cilantro with chipotle sauce and ranch dressing
National Pork Board With Pig Bleecker offers a Smoked & Grilled Pork Chop with peach-habanero jam, firecracker onions, greens, beans and pickled turnip
Planta offers its Young Thai Coconut: with coconut, basil and chia-seed pudding, passionfruit sorbet, coconut chips
Cotton Patch Cafe offers its Chicken Fried Bacon: Breaded bacon with carnitas spices, served with ranch dressing and pepper gravy
Slapfish offers its Clobster Grilled Cheese: Maine lobster, Dungeness crab, aged white cheddar, mozzarella, sourdough bread, with Jersey sauce
Manzo At Eataly Flatiron offers Arrosto D’Agnello: Roasted lamb shank with rosemary, thyme, potatoes, red onion and artichokes
Ida Claire offers Nashville Hot Chicken: Fried chicken, grilled brioche, pimento cheese, pickles, onions and sesame seeds
Salon By Sucré offers a Beet Salad with goat cheese mousse, walnut granola, champagne vinaigrette, bittersweet chocolate
Artichoke Basille’s Pizza offers a Crab Pie: Crab sauce with herbs, mozzarella and surimi crabmeat stuffing atop signature pizza dough, topped with fresh parsley
Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori
Db Bistro Moderne offers its Beef Rossini: Filet mignon served over pommes lyonnaise, topped with foie gras, truffles and beef jus
Snap Kitchen offers its Naked Salmon: Grilled salmon, grass-fed ghee, baby spinach, kale, broccolini, red peppers, shallots
Nicky’s Coal Fired offers a Roasted Mushroom Sofrito, Egg Yolk & Ricotta Pizza
Gianni’s Steakhouse & Seafood offers a Bavette House-cut Limousin beef with roasted garlic and Béarnaise sauce
Haywire offers a Grilled Bacon-Laced Meatloaf with a smoked tomato and poblano salsa, served with mashed potatoes and green beans
Vivere offers an Agnolottini Di Fagiano: Pillow-shaped pheasant-filled pasta, butter, sage, Parmigiano-Reggiano
Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce
Burtons Grill & Bar offers a Salmon Romesco: Bronzed Gulf of Maine salmon, romesco sauce, herbed jasmine rice, julienne vegetables, citrus-fennel slaw
Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori
Schlotzsky’s offers 'The Original': Smoked ham with Genoa and cotto salami, cheddar, mozzarella and Parmesan cheeses, black olives, red onion, lettuce, tomato, on Schlotzsky’s sourdough bun
Wendy’s offers a Southwest Chicken Avocado Salad: Greens, avocados, grilled chicken, tomatoes, bacon, pepper Jack, Southwest ranch dressing
Red Cow offers a Barcelona Burger with manchego, jamón serrano, piquillo pepper and smoked pepper aïoli
South offers Chow-Chow with braised beef short ribs, rosemary-roasted potatoes and creamed collard greens
Patent Pending offers 'The Twain': Tequila, Alpine liqueur, gin, pear, Woodruff syrup, almond, Fuji apple and lemon
Smack Shack offers a Smack Shack Original: Chilled lobster salad with cucumber and tarragon on griddled milk bread
USA Rice offers a Super Bowl: Brown rice, red quinoa, miso-tahini dressing, sweet potato, avocado, spiced chickpeas, baby kale, red cabbage, cherry tomatoes
Beelman’s offers Tachos Tater tots topped with meat alternative, salsa, gochujang crema, cashew cheese, pickled jalapeño, chile-spiked pinto beans and cilantro
Maison 208 offers Australian Lamb Chops with Okinawa potatoes, Pinot Noir, hazelnut-spice crust
Red Rabbit offers a San Jorge: Tequila, grapefruit, lemon, Tattersall Grapefruit Crema, St. George Pear Brandy
Komodo offers a Arroz Con Pato: Peking duck, rice, enoki mushroom, green onion, bell pepper, poached egg, shaved black truffle, served in a hot stone pot
California Milk Advisory Board with Alta Calidad offers a Pumpkin Blossom Quesadilla: Espuma over tortilla filled with pumpkin blossom, onion, Chihuahua cheese; garnished with ancho- chile activated-charcoal ash
Portsmith offers a Fried Fish & Waffle with housemade tartar sauce and Dark Matter malt maple syrup
Alto Bajo offers a Hangar Steak with mole rojo—pasilla and ancho chile, ground nuts and sesame seeds, chocolate
Coast Guard House offers a Pan-Roasted Rhode Island Striped Bass with local summer succotash, smoked romesco broth and sweet-corn custard
Gategroup/Delta Air Lines offers a Short Rib and Pickled Caramelized Onion Grilled Cheese Sandwich
Tánsuŏ offers a Char Siu Black Cod Black cod marinated with char siu sauce, broiled, then topped with XO sauce
Urban Plates offers a Chimichurri Grass-Fed Steak Plate served with hot or chilled sides and char-grilled bread
Urbain 40 offers a Ginger-Teriyaki Char-Crusted Yellowfin Tuna Filet with young carrots, snap peas, lotus root and mushrooms, curry butter emulsion
Birch’s On The Lake Brewhouse & Supperclub offers a Blood Orange Berliner Weiss
Geist offers Burrata With Roasted Spaghetti Squash: Housemade burrata, roasted and charred spaghetti squash, grilled rye sourdough
Avocados From Mexico offers an Avo Reuben with corned beef, Swiss cheese, Thousand Island dressing, pumpernickel bread and avocado sauerkraut
Steadfast offers Halibut with brown-butter solids, artichoke purée, artichoke chips, roasted sunchokes, pickled sunchokes, shaved lemon, preserved lemon, cress
701 Restaurant offers a Beet Tartare: Roasted, diced and smoked red beets with yellow beet “yolk” and beet chips
Square Roots Kitchen offers a Comfort Food Bowl: Pulled pork, housemade spicy corn, black beans, cheddar and barbecue sauce over warm quinoa
The Ruin Daily offers a Buffalo Chicken Melt: Parmesan-crusted sourdough, cheddar-Swiss-fontina blend, Buffalo chicken, celery barigoule, ranch sauce
Woods Hill Table offers Calendar Mussels with anadama bread and crunchy ham vinaigrette
Brennan’s Pub offers a Butter Cake with seasonal fruit and vegan honeycomb ice cream
Minigrow offers a The Chicken Jawn: Fresh three-wheat noodles, whole roasted chicken, sweet-and-sour onions, black truffle, miso corn, chives, Parmesan
Rare Steak and Seafood offers a Pork Tasting: Pâté, slow-cooked belly, chicharrón and lardo
Blue Oak BBQ offers The Doobin Lubin: Brisket or pulled pork, spicy green-onion sausage, ginger-sesame coleslaw, pickles, onions, sesame seed bun
Doghaus offers a Sooo Cali Beef hot dog with wild arugula, avocado, tomato, fried onions, spicy basil aïoli on King’s Hawaiian rolls
Flying Biscuit Café offers a Chorizo Hash: Roasted potatoes, red and green peppers, onions, cheddar, chicken chorizo, over-medium eggs, tomatillo sauce, fresh cilantro
Ambar Clarendon and Baba offer a Cinema Manhattan: Cocktail Bourbon infused with caramel popcorn, port-Coca-Cola reduction, cherry bitters, with a side of sweet-and-spicy popcorn
C&S Chowder House offers a Chargrilled Oysters with garlic butter, Parmesan, lemon, Cajun spices
Coastal Kitchen offers a S’Mores Pie: Chocolate custard, marshmallow meringue, graham-cracker crust
Bella Gioia offers a Tumminia made from burnt durum wheat flour, with pesto alla trapanese, featuring cherry tomatoes and almonds
Sunday In Brooklyn offers a Green Goddess: Tequila blanco, Salers Aperitif, tonic, vanilla bean simple syrup, juice blend of celery, lime and pineapple
Jsix offers a Korean Rice Balls: Deep-fried balls of rice, gochujang, bulgogi, kimchi, spinach, carrots, sesame seeds
Pistache French Bistro offers a Grilled Venison Tenderloin coated in toasted juniper berries, orange zest and clove, served over butternut squash, mushrooms, snow peas and pear, topped with red currant jus
Sixth Street Tavern offers a Vegan Nashville Fried Chicken Sandwich: Seitan, Nashville hot spice, vegan brioche, Sixth Street sauce, cider-vinegar slaw
Matadora offers a Kale Salad with melted provolone, chickpeas, olives, red onion, burnt raisins, crispy pumpkin, pepitas
Rooh offers a Tuna Bhel: Fresh ahi tuna, avocado, tamarind gel, puffed black rice, green mango, green apple, togarashi
Gilmore Catering offers B.O.B.’s Brewery Deviled Eggs with maple bacon “fries”
Cottage Inn Pizza offers The Cuban - pulled pork and ham, Carolina gold barbecue sauce and pickles
Bourbon House offers a Fried Oyster BLT with smoked pork belly, tomato jam and micro arugula
Sardella's Pineapple Rum Cake, made with coconut sherbet and pineapple caramel
Andina offers a Cebiche de Mango Verde y Langostinos
Pacific Hideaway offers Captain Barbosa and Whole Fried Tai Snapper
Midnight Rambler's Cuffs & Buttons, made with spiced bourbon, orange blossom honey, Peychaud bitters, peach liqueur
Swine Southern Table & Bar offers a Crispy Pig Head with Firefly Sweet Tea Vodka sauce, served with buttered buns and pickled vegetables
Sonic Drive-In's Cherry Slush with Rainbow Candy
Creamline's Honey Milkshake with all-natural honey from Catskills Provisions, Ronnybrook Farm Dairy soft-serve vanilla ice cream
Chroma Modern Bar + Kitchen offers a Wagyu Beef Tenderloin with Florida orange chimichurri, sunny-side-up local quail egg and microgreens
Lawry’s The Prime Rib offers a Meat & Potato Martini Potato vodka, olives stuffed with horseradish and prime rib
Virtue Feed & Grain offers Grilled Atlantic Salmon over creamy quinoa, with harissa sauce and mâche lettuce
The Fifty/50 Restaurant Group's The Weston - wheated bourbon, coffee syrup, pipe tobacco
Shula’s Steak House offers Double-Cut Lamb Chops with blistered heirloom tomatoes and roasted artichoke
The Soda Shop's Bomb.com is made with Red Bull, strawberry, watermelon, fresh orange
The Forge offers a Two-Pound Lobster Pot Pie with root vegetables and mustard sauce
The Oval Room offers Yellowfin Tuna Crudo with blood orange, hearts of palm, lipstick radish, smoked trout roe, yuzu emulsion
The Guild House offers Scallops with English peas, glazed baby carrots, parsnip purée, carrot-orange vinaigrette
Bar Louie offers a Spiked Bulleit Bourbon Burger with spiked housemade sauce with Bulleit bourbon, topped with cheddar cheese, cream cheese, applewood-smoked bacon and crispy onion strings
Copeland’s of New Orleans offers Oysters, Bacon & Brie - fried oysters, Brie, creamed spinach, bacon, yellow pepper coulis, citrus- honey gastrique, microgreens
Vital Dining's Festival! Fried dough with tamarind glaze, coconut ice cream and coconut flakes
Storm King Lounge offers Japanese Sticky Wing with sambal teriyaki and dynamite, pickled beet salad, fried ramen garnish
Mr. Gatti’s Pizza - Pepperoni Rolls with pepperoni and provolone, fresh-made dough, with pizza or ranch sauce
The St. Paul Grill offers a St. Paul Grill Crab Cake - colossal blue crab served with citrus-tarragon aïoli
The Gyro Shack offers a Spicy Bacon Avocado Gyro
Claudia Restaurant's Pho - Wagyu beef, basil, jalapeño, noodles, bean sprouts, micro cilantro and basil
Coastal Grill & Bar offers a Coastal Crab Burger topped with spinach salad, crab dip, tortilla strips
Cava offers a Grapefruit + Mint Raspberry Shrub
Fogo de Chão's Braised Beef Rib Sliders - Xingu beer-braised beef topped with caramelized onions and melted smoked provolone on toasted brioche buns
Alaska Seafood Marketing Institute offers Banh Mi Alaska Black Cod Sliders with pickled vegetables, jalapeño, cilantro, cucumber, Sriracha and lime juice, on a baguette
Harvard University offers Chicken Tinga with cilantro rice and zucchini crema
Red Star Tavern's Manila Clam Velouté with early green garlic and smoked bacon
Publik Draft House's Falafel Balls - Deep-fried chickpea balls, quinoa salad, red pepper hummus, tzatziki
Captain D’s offers Cajun Fish Tenders with D’s Dippin’ Sauce
Kachina Southwestern Grill offers Chocolate Cola Cake with pepita crunch, caramel sauce and honey-lavender caviar
Webster’s Prime offer scallops with clamshell mushrooms, spring peas, dashi and pork belly
At Bodega Negra in NYC the Disco Nap contains tequila, espresso, Amaro Averna, Ancho Reyes and coconut milk.
Pint Brothers Alehouse offers Pint Bros. Burger with beer cheese, tomato, chives, crispy onions, toasted pretzel bun
Applebee’s Firecracker Shrimp Cavatappi - Crispy Sriracha shrimp, grilled zucchini, red bell pepper, red onion, cavatappi, Parmesan-Sriracha cream sauce
The Dutch makes its Gripper’s Grail with homemade chocolate and caramel ice cream, passionfruit sorbet, homemade marshmallow fluff, caramelized banana, chocolate mousse, crunchy meringue
Luke’s Kitchen & Bar offers Red Snapper Ceviche with cashew butter, pickled mango and jalapeño sorbet
The Bellwether's Fava e Cicoria - Dried fava bean purée, Mission figs, Parmigiano, Arnaud AOC olive oil, frisée
Newk’s Eatery offers an Ahi Tuna Salad with radishes, carrots, cucumbers, tomatoes, greens and ginger-wasabi dressing
Loews Chicago Hotel's Catcher in the Rye, made with Rittenhouse rye, beet syrup, lemon, Angostura bitters, ginger ale
The Feast.LA's Surf & Turf Pancake - Garlic-poached crab, wine-braised oxtails, micro wasabi and baby cherry tomatoes over a jalapeño hot-water cornbread
Cotton Restaurant offers an Almond-Encrusted Turkey Schnitzel with cheddar cheese gratinée, bourbon applesauce, mashed potatoes and buttered green beans
Subway's Italian Hero with mortadella, capicola, Genoa salami and provolone
Nel Centro offers Housemade Baked Ricotta with local greens, shaved Oregon black truffles and black truffle vinaigrette
Twisted Soul Cookhouse & Pours offer Coastal South Seafood Pasta - Pappardelle, Georgia white shrimp, Gulf crawfish tails, calamari, Alfredo sauce
The Wallace's Cauliflower Steak with confit garlic mash, opal basil salsa verde, A-2 sauce
California Milk Advisory Board with Nico - Makeover Cheese-Rind Mousse with Mission figs and red mustard greens
Capriotti’s Sandwich Shop offers The Bobbie - Homemade turkey, cranberry sauce, stuffing and mayo
Waypoint Seafood & Grill offers Oysters the Waypoint Way with Virginia smokehouse ham, cheddar, spinach, Chesapeake Bay crab and Béarnaise
Virginia Tech's African Jollof Chicken with masala chai sauce and burnt grape tomatoes
Barcelona Wine Bar's Burnt Basque Cheesecake with Luxardo cherries
Burger 21's Bayou Burger - Andouille sausage and turkey burger topped with blackened grilled shrimp, Sriracha, rémoulade, Ragin’ Cajun slaw, on a toasted brioche bun
Idaho Potato Commission with The Farm House - Hot Chicken with biscuit purée, warm potato salad, kohlrabi, candied skin
Ripple offers Hen Egg with hay-smoked potatoes, grilled maitake, pickled shimeji, veal sweetbreads and cured yolk
Canoe offers Slow Roasted Carolina Rabbit with candied garlic sauce
Red’s Table offers a Caramel Corn Sundae Vanilla funnel cake, buttered popcorn ice cream, salted caramel corn
Richlandtown Inn's Filet Special - Center-cut filet, blue cheese-white wine-shallot cream sauce, mushrooms, tomatoes, bacon
The Cookery offers a Creamy Chocolate Polenta with graham cracker and toasted marshmallow
Laurel Hardware's Lila Downs - Green chartreuse, lime, La Niña del Mezcal Espadin, Casamigos Blanco Tequila and Giffard Banane du Brésil liqueur
R&R Barbeque offers The Caveman Burger with smoked sausage, pulled pork, jalapeño, pepper Jack and R&R sweet sauce
Fatz Cafe's Southern Sampler includes calabash chicken, pimento cheese dip, garlic bread, fried pickle skewers, potato straws
University of Montana offers The Beet Reuben - Sliced beets, sauerkraut, Russian dressing, marble rye bread
Rasa offers Bombay Sliders with tamarind chutney, cilantro chutney and a market salad
True Aussie Beef & Lamb offers Braised Grass-fed Aussie Short Rib Salad with pretzel croutons and honey-bourbon vinaigrette
Bird & Bone offers Chef Hales’ Hot Chicken with Florida honey, house mustard, cucumber pickles
Wood Ranch offers a Certified Angus Beef Giant Short Rib
Norms Restaurants offers a Habanero Jalapeño Bacon Cheeseburger with habanero-jalapeño cheddar cheese, bacon, batter-fried jalapeño, habanero mayonnaise, lettuce, tomato, red onions, heat-blistered jalapeño
Hugo’s Frog Bar & Fish House - Seared Scallops with beet vinaigrette, cauliflower purée and microgreens
Olga’s Kitchen offers Carolina BBQ Olga - Barbecue smoked pork, cheddar, pickle, onion straws
Texas de Brazil's Matambre Recheado contains braised rolled beef stuffed with ground beef, onion, carrot, sausage, eggs, bacon and scallion
Compère Lapin - Curried Goat with sweet potato gnocchi and cashews
Livingston Restaurant + Bar offers LowCountry Seafood Boil - Cracked crab, shrimp, andouille sausage, chicken, new potatoes, Georgia sweet corn
Wisconsin Milk Marketing Board offers the mouthwatering Fried Chicken & Pimento Cheese Sandwich - Chicken cutlet, cheddar biscuit, pimento cheese, heirloom tomatoes, pickles, lettuce
At Beehive Kitchen East Meets West with Whole-grain brown rice, sweet potato glass noodles, Szechuan green beans, ahi tuna poke, citrus-marinated avocado, Thai coconut curry
JP Atlanta's Wild Mushroom Flatbread with goat cheese, arugula, and egg fried in olive oil
Del Taco Restaurants offers Huevos Rancheros - Epic Burrito with Mexican chorizo, freshly scrambled eggs, sliced avocado, slow-cooked beans, cheddar, roasted chile salsa and sour cream
Chumley’s 86'D Burger has bone marrow, Chumley's sauce, crispy shallot, cheese
Mioposto Pizza's Melanzane - eggplant, mozzarella, arugula, mint-basil salsa verde, served with bread
Kirsh Bakery & Kitchen offers a Beef Filet with mushroom and Cognac XO sauce
National Honey Board offers a Hot Honey Pan-Asian Poutine
Dos Urban 's Cantina Raw Scallop AguaChile with sweet potato purée, pickled red onion, spicy lime aguachile, cilantro, chia seed.
RAM Restaurant & Brewery features a Buttface Amber Ale Chicken Sandwich.
Chauhan Ale & Masala House's Hot Chicken
Pakoras features house blend spice mix, crispy chicken, ghost pepper sauce
PDQ's Buffy Bleu Fried Chicken Sandwich with Buffalo sauce, lettuce, toasted brioche bun
Vinoteca's Gnocchi with braised lamb sugo and porcini mushrooms
Gan Shan Station' offers Lamb Belly with Sichuan peppercorns, cucumber, pickled peach
Which Wich's Superfood Wich Vegan black bean patty and quinoa wrapped in a spinach tortilla
Mary Hoopa’s House of Fried Chicken & Oysters offers a Golden Rice Porridge Bowl with pork belly, boiled peanuts, Calabrese chile and six-minute egg
OB Surf Lodge offers a 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
Ojai Valley Inn and Spa's Rotisserie Roasted Free-Range Chicken with lemon and rosemary, seasonal vegetables, and whipped potatoes.
Avocados from Mexico offers Mac 'N' Ado with avocado Mornay sauce, asparagus and cherry tomatoes
Cheddar's Sweet Heat Chicken & Shrimp, with ginger-garlic rice and side salad of mixed greens, carrot, cucumber and tomato vinaigrette
FoodE offers a Smoked Trout Salad with romaine, wheat berries, fresh vegetables, avocado and bacon
CarneVino Italian Steakhouse offers a Chocolate & Peanut Butter Torte with peanut brittle and salted peanut butter caramel
Ani Ramen House's Chicken Katsu Curry Ramen - Japanese curry and panko-breaded chicken over ramen noodles
National Peanut Board offers Korean Barbecue - Chicken Wings with five-spiced peanuts
Lago's Gnocchi Carbonara offers housemade gnocchi, pancetta, peas, cream, egg yolk, black pepper
Rossopomodoro offers Polpetta di Melanzane - Eggplant, tomato purée, bread crumbs, mozzarella, pecorino, egg, garlic, basil
Crushed Red's This Pear is on Fire - Spiced pears, dried cranberries, bacon, goat cheese, avocado, spinach, house mix, habanero-honey dressing, candied walnuts
Liquid Riot offer Venison Meatloaf Sliders with melted Gruyère, Maine blueberry ketchup, whiskey onions
Nazca Mochica's Mochica Cebiche comprises lime-marinated seasonal whitefish, cilantro, red onions, caramelized sweet potato, choclo
Cinnaholic's Cookie Monster - Cinnamon roll, cream cheese frosting, homemade cookie dough, chocolate sauce
Watermark Restaurant offers Grit Soufflé - local goat cheese, grits, bacon beurre blanc, shiitake and crispy leek
Eventide Oyster Co offers the Eventide Brown Butter Lobster Roll with Lobster meat, brown butter vinaigrette, bao-style steamed bun, sea salt, chives
Bennigan’s offers Lina’s Crispy Chicken Sandwich - fried chicken breast, pepper Jack, Sriracha aïoli, coleslaw, brioche roll
Sixth Engine - Seared Rockfish with green wax beans, peewee potatoes, toasted almonds, lemon confit
Great Wolf Lodge - Chile-Coffee Rubbed Lamb with roasted carrots, puréed potatoes and mint gastrique
Ron's Steakhouse's Filet Mignon au Poivre - beef medallions, cracked green peppercorns, sauce of heavy cream, shallots, Dijon mustard and cognac.
Hen Quarter's Watermelon Salad - compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette.
Le Petit Paris's flambeéd black truffle pasta - black truffle pasta flambéd in cognac in a parmesan cheese wheel, topped with fresh truffles.
Slipsteam's hearty, comforting Yukatan Stew - pork, sweet potatoes, and rutabaga with roasted onions, garlic and tomatoes.
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.”
Primehouse steakhouse's Venison Chop uses Miyazaki beef fat to make the real flavor difference. It's served with red wine venison sausage made in house, and a lavender broth with diced vegetables and baby root vegetables.
Quaintrelle's latest beet salad juxtaposes earthy and buttery flavors (roasted sunchokes, beets and toasted cashews), with contrasting sharper elements (ancho cress, radish, tahini purée and lemon oil to finish).
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.
Laurel Point's Poke Burrito - sushi rice, black beans, avocado, chuka wakame, marinated tuna, cabbage and spicy mayonnaise.
Income Tax's Pan Con Tomate - house saffron bread, gelled tomato water and garlic.
Vitality Bowls' Dragon Bowl - pitaya, mango, pineapple, coconut, raspberries, banana, almonds, goji berries, kiwi, strawberries, honey and bee pollen
Spitz Restaurants' loaded fries, with cool cucumber-y tzatziki, a spicy, garlicky tomato sauce, red and green cabbage slaw, diced onions and pepperoncinis.
Pastrami Dumpling with violet mustard and pickled green tomatoes.
Ataula’s Pepito sandwich is built of luxurious layers of braised veal breast, roasted red pepper confit, veal jus, horseradish cream and Havarti cheese on brioche.
Piatti’s chef Dylan Giordan was inspired while travelling in Spain by a simple dish of chocolate, sea salt, grilled bread and olive oil.
Buffalo Mac and Cheese with aged cheddar sauce, breadcrumb crust and Buffalo chicken.
Made from scratch since 1956, the craveable tartar sauce at Bob’s Clam Hut combines heritage and nostalgia with a mixture of mayonnaise, relish, finely chopped carrots and onions, it’s served with every order at this iconic Maine seafood shack
Snapper & Shrimp Curry: with seasonal vegetables and basmati rice.
Pickled Blueberry Balls coated in shrimp paste, blueberry paste, ginger purée, freeze-dried blueberries and panko; with pumpkin-sesame seed butter, blue gastrique and blue agar
Tomato, Peach and Fontina Skillet Dip with grilled baguette slices.
Burnt Carrots with chimichurri and yogurt sauce.
Thai Peanut Curry Bowl with yakisoba noodles, chicken, red onions, broccoli, Asian slaw.
Arctic Char with Brussels sprout leaves, quinoa, carrot, red pepper, almonds, celery leaves, parsley and sherry-mustard vinaigrette.
Queso Fundido with California Walnut "Chorizo"
Trabocco Kitchen and Cocktails offers a wood-fired salmon using an almond wood for the oven, making it less smoky, lighter, and allowing the flavor of the dish to really come out.
Corner Café poaches its Alaskan Halibut in olive oil with a small sachet of herbs, and serves over a cauliflower “tabbouleh” with finely chopped parsley and preserved lemon, toasted pine nuts, sultanas and olive oil.
Steakhouse Butters Bistro: Caramelized Shallots & Bleu Cheese; Béarnaise; Sriracha; Roasted Garlic & Fresh Herb; Bacon & Bleu.
Masala Fish Sandwich: New England pollock, arugula, cilantro-mint chutney, tamarind-date chutney, coleslaw, naan.
Pork, Beets, Roses: Beet and rosewater purée, ash-roasted pork belly, edible soot, honey goat cheese.
Everything Spice-Crusted Salmon with celery root slaw, Creole mustard, tomatoes, capers and lemon.
Maine Lobster with Turkish pasta and local beans.
Dugg Dozen: Burger toppings include hickory-smoked bacon and crispy onion straws.
Grilled Ribeye with pickled Romanesco, black truffle and pea tendrils.
U Food Grill's salad combines grilled chicken breast, red seedless grapes and a tikka masala sauce.