New global flavors bring a fresh wave of innovation
Five ways to ease into global mash-ups at brunch
A handful of industry folks share their thoughts on the opportunity
The tart citrus shows up on menus in surprising ways
Deconstructing & modernizing a breakfast mainstay
Fried Chicken with a Serrano-pecorino waffle, miso butter, Brussels sprouts, bagna càuda and Sriracha honey
Jalapeño-cheddar cornbread waffle, brisket, poached egg, hollandaise, gochujang, green onions
Fried lobster tail over Cheddar Bay Biscuit waffles and maple syrup
Plátano Maduro Pancakes with banana-passionfruit jam, whipped cream and vanilla-bean maple syrup
Brown sugar and chile-glazed pork, crispy potato cake, two eggs
Ham, bacon, egg, Swiss cheese, papitas, onions, Cuban roll
Chicken tikka masala, brioche, curried coleslaw
In the breakfast and brunch category, today’s dining consumer seems to be particularly receptive to global flavors, along with an openness to an almost-cheeky approach to both flavors and forms.
The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette
Burlock Coast offers a Challah Brioche French Toast Sandwich: Challah with rum milk, rum cream, rum butter, fruit jam and pecans
Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread
This paella with shirred eggs is an example of how dinner dishes are showing up at breakfast and egg dishes are growing dramatically on dinner menus.
This Mediterranean-inspired egg strata, with Swiss chard, olives, thyme and fresh mozzarella is ideal for vegetarians looking for a protein-rich meal, or any guest who wants a healthy meal with great flavor.