Flavor Trends, Strategies and Solutions for Menu Development

Sweet Ending

Sour orange as a tart dessert

The Sour Orange Pie at Over Under, a hip brunch spot in Miami, demonstrates how easily sour orange moves into the dessert side of the menu while keeping its tartness intact. The restaurant’s answer to the ubiquitous Key lime pie, it sits on a salty crust of crushed Saltines. To counter the acidic and salty flavors, a generous topping of torched meringue hugs the pie.

About the Author

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]Click to Read More Stories by Katie Ayoub