Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
May 5, 2020

Sam Marvin photo

Sam Marvin

The Vietnamese banh mi, with its craveable flavor combination, has sparked a number of great spin-offs on U.S. menus, including banh mi bowls, loaded fries and plant-based versions of the original sandwich. Pluck, a fast casual dedicated to all things chicken, serves the Spitjack Sandwich, its riff on the banh mi, featuring rotisserie chicken, pickled vegetables, cilantro, chicken liver pâté and “Pluck” sauce (jalapeño aïoli), all on the traditional crispy baguette.

“This is just a sandwich that bursts with layers of flavor. Every bite has substance—heat, acidity, creaminess, and then the pasture-raised chicken is so flavorful,” says Chef/Owner Sam Marvin. “The Spitjack is definitely one of our best sellers and receives constant accolades from our patrons.”

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