1. Ethnic poutine
Kimchi poutine is new on the menu at Danji, an upscale casual concept in New York City. The side also gets a global spin at Green Mill Restaurant and Bar, which added an Italian poutine with cheese curds, Italian-seasoned fries, roasted bruschetta, pepperoni and Alfredo sauce.
2. Drinking to one’s health
Can lighter, “healthy” cocktails draw in daytime drinkers? Operators are testing the theory. In Las Vegas, The Juice Standard’s drink menu now boasts two “green” cocktails, and Cafe Altro Paradiso in New York City added a pair of low-alcohol cocktails to its daytime menu that boast ingredients with healthful properties, such as turmeric and fennel, according to Bloomberg.
3. Global relishes
Relish mentions are up 27% in the appetizer descriptions of the Top 500 restaurant chains over the last year, according to Technomic's MenuMonitor, powered by Ignite, and operators are using ethnic twists on the condiment to meet consumers’ calls for more worldly dishes. Pret A Manger added a wrap made with chakalaka, a relish popular in African cuisine, while Brixx Pizza introduced a turkey sandwich with pecan-cranberry chutney and Ruth’s Chris garnishes its red lentil and cauliflower soup with tomato chutney.