Global Mash Up
Chefs are creating unique and surprising flavor profiles with smoke
Plant-forward cuisine is finding inspiration in modern Mexican flavors
Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity
In 15 days that averaged 19 hours per day, Gerry Ludwig's team visited 116 new restaurants across the three cities, tasting 1,205 dishes along the way. This year’s greatest takeaway was the growing influence of global cuisines on mainstream menus.
There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.
Three desserts that offer a unique experience while delivering comforting familiarity that seals the deal.
Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple
A smart way to up your plant-based offerings
Buffalo Theory offers Sinigang Fried Chicken with vinegar, fish sauce and tamarind
Bessou offers Chicken Karaage: Japanese-style fried chicken with Moroccan spices, potato salad, shiso tzatziki
Curry Up Now offers a Tikka Masala Burrito: Chicken or paneer tikka masala, rice, chana and onions wrapped in a tortilla
Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori
Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce
Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori
12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices
Flavor in Focus: A distinctly Southern accent is showing up in diverse applications