Flavor Trends, Strategies and Solutions for Menu Development

By Mike Kostyo


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Our next stop, Dough Pizzeria Napoletana has been serving Association of Neapolitan Pizzaioli-certified pies since 2007 (Neapolitans visiting the nearby Air Force base even stop in for an authentic coffee). They’ve had burrata on the menu long before it was trendy, and the Campionatiore Burrate Platter still wows today in a restaurant landscape filled with burrata appetizers. The shareable always includes the signature Burrata al Tartufo bursting with mascarpone, ricotta and a not-overpowering truffle essence; Burrata Tre Colore mimicking the Italian flag with pesto and sun-dried tomatoes over housemade fior di latte burrata; plus a selection that changes with the seasons, like the fior di latte burrata spilling over a mountain of Texas watermelon cubes in the summer or maple-roasted butternut squash with a pomegranate-balsamic reduction and crispy sage when the weather turns cooler.


San Antonio is an American city that feels like no other. It carries the distinction from UNESCO as being named one of only two “Creative Cities of Gastronomy” in the U.S. (Tucson is the other), citing the San Antonio’s wide-ranging culinary heritage, including Mexican, Spanish, Indigenous, Asian and African, as well as its support of innovative culinary endeavors. The Flavor & The Menu team wanted to experience that mix of authenticity and creativity firsthand, so we set off on a flavor scouting trip, seeking out the dishes, flavors and ingredients that are driving culinary innovation in San Antonio.

About The Author

Mike Kostyo

Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. [email protected]