Before David Burke’s Fabrick opened in New York City last May, Executive Chef Adin Langille worked with the restaurant’s namesake to develop an upscale rendition of chips and dip to fit the modern American shared plates concept. The result: a smooth twist on guacamole that embodies Burke’s style and Langille’s innovation, and still plays to customers’ penchant for the familiar starter.
Why you should love rice
In every dining venue consumers are seeking excitement on the plate. If you're not challenging your customers' taste buds with international ideas, you're probably losing sales to someone who is.