INSPIRATION | STREET-LEVEL TRENDS
BY GERRY LUDWIG | SEPT 1, 2016
Visits to the country’s newest restaurants provide a street-level perspective on emerging menu opportunities.
INSPIRATION | DOZEN WAYS
BY KATIE AYOUB | SEPT 1, 2016
Extend the flavor stories behind some of the most craveable and successful profiles today.
INSPIRATION | 10 FLAVOR UPGRADES
BY JOAN LANG | JULY 1, 2016
Sandwiches invite creativity, from riffs on such classics as club sandwiches and BLTs to new ingredient stars like lamb and braised short rib.
Gerry Ludwig and his team visited 113 restaurants and tasted 1,107 dishes on their annual street-level trends tour, finding actionable insights that can translate onto today's menus. Here's part two in our series, delivering even more on-trend takeaways.
While researching the Trends Tour of 2018 part 2, a few dishes stood out - the frico taco, onion dip, and the breakthrough of Sea Buckthorn.
10 FLAVOR UPGRADES
Love & Salt, Manhattan Beach, Calif.
Photo: Andrea Bricco
English muffins are the artisan darling of the bread world. Love & Salt’s housemade muffins come with a cube of rosemary-sea salt cultured butter.
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Finally, vegan fare is discovering the “wicked” side of menu development. Vegan fare now includes indulgences like… t.co/kXwXQLiYNA
From croissants that are hollowed out and filled from the top with savory sandwich ingredients to pastries that beg… t.co/e260IrUnUN