Produce as a bar snack? Yes, yes indeed.
Today, the snacking category is huge, and the bar bite category continues to deliver a world of flavor-forward, fun choices. Candied bacon, meatballs, tots, veg-centric dishes like Crispy Squash Blossoms are all on the menu.
100 Sails Restaurant & Bar offers Korean Fried Cauliflower: Tempura-fried cauliflower with spicy soy glaze, topped with Kewpie mayonnaise, chile threads, sesame seeds, microgreens
The Immigrant Restaurant offers Duck Wings with celery leaves in vinaigrette and blue-cheese potato chips
Modern nachos are showcasing unexpected flavor systems
Bourbon House offers a Fried Oyster BLT with smoked pork belly, tomato jam and micro arugula
America’s favorite shareable is getting a serious makeover from chefs who are mindfully constructing layers of textures and flavors. Speaking to modern flavor trends, today’s nachos extend a restaurant brand’s playfulness and creativity while delivering big time on craveability.
Savvy menu-makers are front-loading menus with produce-driven bar bites, appetizers and small plates that entice diners
Newer menu development around seafood is edgier, more global, and often sees bolder flavor combinations.
More menus are featuring small bites that are shareable, craveable and crunchy
Bar snacks and small plates are big business—make them protein-centric for an even meatier return
Produce holds the key to flavor innovation in bar bites and small plates