Vegan fare is moving from functional to decadent, enticing a wider range of consumers.
Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare
Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.
New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu
Tips to help you manage operations while keeping up with trends
Thanks to inspired flavor combinations, today's chicken wings are taking flight
When it comes to sundaes, chefs are upping the flavor and textural ante, choosing intriguing combinations and pulling in on-trend ingredients.
Modern nachos are showcasing unexpected flavor systems
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
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.