By Nicole Duncan
April 4, 2024
There’s something timeless about skewered meat. At a primordial level, meat on a stick calls to mind meals shared around a campfire among early hunter-gatherers, and that spirit of hearty simplicity has continued through millennia—albeit with increased flavor complexity. Across the world, different cultures have refined their own versions, with the proteins, preparation and seasoning running the gamut.
And just as skewers can be a blank canvas for any cuisine, they’re also right at home in any dining environment. Food stalls still hawk kebab, yakitori and satay, but those dishes also appear on fine-dining menus. The following five restaurants demonstrate the humble skewer’s staying power—and its still unexplored potential.
It is this versatility, in terms of both flavor and format, that provides menu developers with ample room to play with a dish that’s as old as cooking itself. Flavor trends come and go, but a universal dish is reinvented time and again.
About the Author
Nicole Duncan is the digital managing editor of Flavor & the Menu. She's reported on the restaurant industry for a decade, most recently as the editor of FSR magazine. In 2021, she won a Folio award for her feature on restaurant tycoon Tilman Ferttita. The following year, FSR was awarded Best Overall Issue for its May 2022 issue featuring Andrew Zimmern. She has profiled well-known chefs including Paola Velez, Fabio Viviani and Daniel Boulud, but also relishes the opportunity to spotlight under-the-radar trends and innovators.
About the Author
Nicole Duncan is the digital managing editor of Flavor & the Menu. She's reported on the restaurant industry for a decade, most recently as the editor of FSR magazine. In 2021, she won a Folio award for her feature on restaurant tycoon Tilman Ferttita. The following year, FSR was awarded Best Overall Issue for its May 2022 issue featuring Andrew Zimmern. She has profiled well-known chefs including Paola Velez, Fabio Viviani and Daniel Boulud, but also relishes the opportunity to spotlight under-the-radar trends and innovators.
ABOUT THE AUTHOR
Nicole Duncan is the digital managing editor of Flavor & the Menu. She's reported on the restaurant industry for a decade, most recently as the editor of FSR magazine. In 2021, she won a Folio award for her feature on restaurant tycoon Tilman Ferttita. The following year, FSR was awarded Best Overall Issue for its May 2022 issue featuring Andrew Zimmern. She has profiled well-known chefs including Paola Velez, Fabio Viviani and Daniel Boulud, but also relishes the opportunity to spotlight under-the-radar trends and innovators.
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