Food trends and recipes to keep menus fresh


Wholly branzino

Not only was branzino a new species for Bonefish, this was the first time the chain featured a whole fish.


Cultivating a backup plan

More than 50 percent of the U.S. fruit, vegetable and nut supply comes from California, which could be bad news for some operators if the drought continues.

Plan Check specializes in modern takes on old favorites, from all-natural fried chicken and smoked milk gravy to sweet-potato waffle fries served with peach ketchup. And then there's the Ketchup Leather.

Listings intended to indulge chefs' moods at the moment, a Japanese tradition, are appearing in a broad range of restaurants.

Vegetable scraps and imperfect produce are making it onto the dining table instead of getting tossed in the trash.

The culinary world didn't know about lobster rolls or hot chicken until those regional specialties were embraced by the restaurant mainstream. Will these peculiar favorites be the next local dishes to catch fire?

Local favorites like half-smokes and finger steaks may not be widely known outside of certain areas, but that could change.

5 operators are pairing the bird with more than waffles.

The 2017 National Restaurant Association Show featured four days of chef demos on two designated stages, the Foodamental Studio and World Culinary Showcase.

Operators recently have discovered the power of hand-breading as a simply executed extra step that can transform ho-hum fried foods into something special.

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