Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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Karl Pfleider

Karl Pfleider

Even on an ever-changing menu, some dishes carve out a permanent place, earning that honor through a combination of great sales and signature representation of the restaurant concept. The Blind Pig Kitchen + Bar, a modern American spot known for its progressive menu, features a Chicken Karaage, a popular starter that’s a spin on the Japanese classic.

“This dish is one of my personal favorites because it hits a little bit of everything—the crispy and meaty bites from the deep-fried chicken thigh, the cream and spice from the wasabi aïoli, and the acidity and freshness from the fresh-squeezed charred lemon juice and shishito peppers,” says Executive Chef Karl Pfleider. “It’s a great munchie to snack on while having a beer.” As a “staff pro tip,” he suggests to guests that they also order a side of Kimchi Fried Rice, moving the fried chicken shareable to a Japanese-inspired meal.

 

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About The Author

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Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at [email protected].