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Top indie trends

Top indie trends

Octopus carpaccio

While many raw preparations include beef carpaccio or a crudo of fish, Gibsons Italia (No. 24) lists an octopus carpaccio on its antipasti menu. The $21 dish includes basil aioli, pickled red and white pearl onions, chive and a sunchoke chip.

Top indie trends

Shrimp Bolognese linguine

Bolognese isn’t just for beef and pork. Listed on its menu as The Best Pasta, the shrimp Bolognese linguine from Paradise Cove Beach Cafe (No. 82) is made with onions, garlic, lemon, tarragon, fennel, red chile flakes, tomatoes and Pernod.

Urban Farmer (No. 100) in Portland, Ore., wants to make sure its guests have as much information about their food as possible. Instead of simply putting “beef tartare” on the menu, the tartare listing specifies that it is grass-fed tenderloin tartare. For its steaks, not only does the menu list the ranch and state each cut was sourced from, but it also lists the animals’ feed. Some descriptions indicate grass-fed, while others list corn-fed or grain-finished.

The seafood-avocado pairing was even popular for meat-centric indies. Taste of Texas (No. 31) found success with its crab stick appetizer special. The LTO featured chilled fresh avocado tossed in a habanero-herb vinaigrette with fresh mango, topped with jumbo lump crab meat.

Bob Chinn’s Crab House (No. 33) said that its Dinner for Two has been a successful menu addition. The shared entree includes a 32-ounce porterhouse steak plus Alaskan “red” king crab legs or lobster tail for $120-$139, depending on the choice.

When asked about its most successful menu addition, The Southern Steak & Oyster (No. 88) named its $38 seared sea scallops entree. To add in some Southern regional influence, the scallops are accompanied by corn maque choux, roasted cherry tomatoes, mole verde and candied bacon.

Called out in a box on its menu, Gibsons Bar & Steakhouse (Nos. 7, 30, 32) lists a selection of Gibsons Grassfed Australian Steak options. The three options—New York strip, bone-in fillet and ribeye—are “sourced from the top 5% of all grass-fed cattle produced in Australia in terms of marbling, flavor and animal welfare.” These steaks are also aged a minimum of 75 days.

Prime 112 (No. 11) in Miami Beach, Fla., named its Kobe beef dumplings its most successful menu addition of 2018. The $25 appetizer is served with a sweet chili aioli.

Castaway Burbank (No. 80) named its summertime and brunch cocktails its most successful menu adds of 2018. For the morning meal, the indie offers a selection of bottomless mimosas—including on-trend options such as cucumber-mint and lavender-activated charcoal lemonade—punches that include both individual and large-format shareable options, and a selection of “spiked milks” flavored like popular breakfast cereals.

Komodo (No. 17) named its Truffled Honey Salmon plate as its most successful menu add. The dish, listed in the raw and sashimi section of the menu, is served with shiso and shaved truffle, giving it an upscale flare.

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