As more restaurants and chefs rally around these bright, simple, and wholesome cuisines, the crossovers with Israeli, Greek, and Middle Eastern influences shine through on modern menus. Here are a few ingredients trending at the moment.
The annual Alaska halibut and sablefish (black cod) harvest seasons began March 24, bringing world-renowned Alaska whitefish to restaurants and retailers across the country. These two, delicious species, while caught during the same season, offer different merchandising and menuing opportunities throughout the spring and summer.
Late-night menus come with challenges. Kitchens have already semi-closed; staff is tight. It can be tempting to simply cobble together leftovers, but plenty of restaurants have a menu and plan in place to offer delicious bites, well past traditional dining hours. The result? Extra revenue and another opportunity to get creative. Take a look at these examples.
The breakfast experts at the American Egg Board are cracking open a new chapter of Incredible Breakfast Trends (IBT) in 2018. “Going forward Incredible Breakfast Trends won’t just focus on national breakfast trends,” says Phaedra Ruffalo, AEB’s senior director, market development.
From guilty pleasures to indulge in after a night out with friends to composed dishes to catch solo after a 12-hour workday, full-service late-night menus capture a diverse audience of dark-hour diners.
While brunch has never been a teetotaling occasion, new consumer research from Mintel suggests it’s getting even boozier. Some 40 percent of urban millennials want to see more drink specials at brunch; that includes old standbys like Bloody Marys and mimosas, as well as relative newcomer beer.
Enjoy the best any season has to offer with celebrity favorite MAMO Restaurant’s incredible menu curated by new Executive Chef Salvatore Marcello. Originally from Naples, Italy, Salvatore was born into a family of cooks and bakers, igniting his passion for food at an early age.
The team behind Beelman’s is nothing if not bold. As if overhauling a solid burgers-and-wings menu at the downtown Los Angeles spot in favor of all-in vegan pub food was not gutsy enough, Chef Caroline Concha has also peppered the restaurant’s new dishes with assertive Asian flavors.
Intriguing the tongue through balance of flavor and texture, food pairings are the simple yet sophisticated way full-service restaurants are pumping their menus up. Inventive mixing of salty, umami, sour, bitter, sweet, and spicy has allowed new and revamped flavor combinations to sprout on menus.
In the U.S., there are a handful of Italian dishes so common (spaghetti, ravioli, lasagna, to name a few) that one would almost think they were actually American. And while gnocchi doesn't make that list quite yet—as of 2015 it is only at the second of four stages in Datassential’s Menu Adoption Cycle—it’s not for lack of trying.
The chicken wing is poised for a big payday in Super Bowl LII. The National Chicken Council released its annual Chicken Wing Report Thursday, and it appears, against all odds, that 2018 is going to be the tailgating staple’s best yet.