Flavor Trends, Strategies and Solutions for Menu Development
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Located in the chic Hotel Pulitzer, Pulitzer’s Bar would almost be forgiven if it phoned in its cocktail menu. It’s a stunning space, with a stylish gentleman’s club vibe and plush velvet chairs. But the drinks are revelatory. We sampled two modern takes on classics—the Bloody Mary with fermented, clarified tomato juice (pictured left) and the Old Fashioned based on a brown butter banana bread infusion. Pulitzer’s Bar is known for its inventive flavor combinations in both alc and non-alc creations, like a butter and sage martini, a lacto-fermented Breakfast Margarita with cornflake cereal and strawberries, and a spirit-free Bellino with milky oolong and peach and jasmine soda.


Amsterdam’s food scene is diverse and exciting, a cosmopolitan blend of modern Dutch cuisine, European influences and global street foods. The city boasts everything from Michelin-starred restaurants to eclectic sandwich shops, bustling food halls to modern cocktail lounges. It has embraced the plant-forward movement with hip energy and reflects its status as a world-class city with truly inventive mash-ups of globally infused food and beverage.

About The Author

Katie Ayoub

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]