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State of the Plate

Nancy Kruse

The monthly column from Menu Maven Nancy Kruse is part of RB’s extensive coverage of menu news and trends. The founder of The Kruse Co. provides her unique take on what’s going on at restaurants big and small every month.

Food

Breakfast is making a comeback with innovative new options

State of the Plate: The daypart went dark during the pandemic, but customers are returning and chefs are inspired, with everything from Elote Mexican Street Corn Hash at First Watch to Chengdu Chicken and Waffles at Nue.

Food

Texture takes center stage on restaurant menus

State of the Plate: Chefs at all levels are adding more crunch to items to give them contrasting textures, using everything from chia seeds to crispy chicken skin.

State of the Plate: Nancy Kruse talks about one of the biggest culinary comebacks of the last decade, and how chefs are finding more uses for it than ever.

State of the Plate: Restaurants are working with celebrities of all kinds, from Rick Bayless to Eminem. And more are on their way.

State of the Plate: The humble vegetable has become an unlikely star of dishes. And chefs are also finding new ways to spotlight squash.

State of the Plate: Chefs are smoking everything in the latest menu trend, from brisket to cocktails and even ice cream.

Sweet & Sour: The debut column from Nancy Kruse and Peter Romeo focuses on the good, the bad and the ugly from the year that was.

State of the Plate: Menu Trends Columnist Nancy Kruse reports from the Culinary Institute of America’s Worlds of Flavor Conference, which provided a taste of the Americas.