What restaurant trends are you trying at home?
The conversation came up the other day of "What restaurant trends are people trying at home these days". Well first- I wanted to figure out what is considered the 2008 restaurant trends.
So I went on my search and I thought this link provided some interesting
insight.
http://foodfete.wordpress.com/2007/12/13/restaurant-bar-trends-for-2008/
Restaurant & Bar Trends for 2008
From Andrew Freeman & Co., a San Francisco marketing
consultancy for the restaurant and hospitality industry, here is its list of
Restaurant & Bar Trends for 2008:
*
Artisan Salt: fleur de sel, sel gris, Hawaiian pink, Himalayan black; even
smoked salt has appeared in dishes from tuna tartar to salted caramel ice
cream.
*
The Aussie Invasion: Well beyond wine imports, menus are loading up with Aussie
olive oil, honey, fruit pastes, and seafood.
*
Lounging Around: More full-scale dining room menus and innovative bar menus are
being offered in the lounge and bars. Now, guests can relax, order as much or
as little as they like, and be casual as friends come and go.
*
Small Plates Go Global: From Japanese Izakaya, Indian Chaat, Middle Eastern
Mezze to Spanish Tapas, the small plates craze keeps going and growing in every
kind of restaurant concept across the country.
*
Artisans in Residence: From house-made salumi like prosciutto, sausage, coppa,
salami, mortadella to house-cured olives. Chefs take more pride in making
everything in-house.
*
Blooming Chefs: Chefs with a green thumb are growing their produce, usually
organic, on their own farms, behind their restaurants, or on rooftop gardens.
You can’t get more local than this.
*
The Cupcake Revolution: From delicious cupcakes with buttercream frosting to
homemade twinkies and old-fashioned butterscotch puddings, nostalgic desserts
remain a favorite. Now many are garnished with retro treats like Pop Rocks and
Caramel Corn. (I can personally attest to this trend — one of my favorite local
Atlanta hangouts is The Little Cake bakery on Roswell Rd. in Buckhead. Yum.)
*
That Size Fits You Perfectly: Dishes now come in small, medium, and large
portions to satisfy a wide range of tastes and appetites. The entrée as we know
it is not going away, but size does matter.
*
Fine Dining Re-Defined: Diners still crave four-star cuisine and service, only
now they want these experiences in more relaxed settings.
*
I Can Get It For You Retail: Fine dining goes retail. Like that pasta or
hand-crafted teapot? Today, even the best places have To-go sections or
catalogs.
*
Sweet Says Hello to Savory: Caramel with foie gras, sorbet in your soup, salt
on desserts, and truly tangy frozen yogurts – sweet and savory join forces with
delicious results.
*
Extreme Green: Obeying the mantra of SOL food (seasonal, organic and local) is
almost the norm. Now, restaurants are going completely sustainable with
biodegradable disposable tableware, eco-conscious cleaners and a suite of green
business practices.
*
A Split Decision: A range of wine service options: by the glass, the bottle,
the 2 oz. taste, even the quartino. Quaffers have plenty of choices now. Still
can’t decide? Split the difference and get the half bottle.
*
99 Bottles of Beer on the Wall: Gastro-pubs with dedicated beer lists,
featuring special brews, house-made drafts and hard-to-find ales are all the
rage. Adding to the experience are custom glassware selections and special
pairing menus.
*
Reaching Beyond Riesling: Gruner Veltliner and Blaufrankisch. These wines from
Germany and Austria (and others from beyond) may be tough to pronounce, but
they are easy to drink and pair.
*
Bar None: The chef’s new signature dish - bar snacks. Homemade pretzels,
paprika tossed nuts and hand-rolled sesame sticks take the place of stale
popcorn and keep guests reaching for more.
*
Shaken, Stirred, Muddled and Organic: Bar chef/mixologists get more creative
with hand-crafted one-of-a-kind organic cocktails utilizing fresh fruit, herbs,
spices, vegetable purees, house-made syrups, and innovative infusions. More and
more bars now have a selection of organic beverage options.
This trend list was developed by Andrew Freeman & Co.,
from a combination of close industry observation, coast-to-coast travel,
discussions with industry experts, meetings with hotel and restaurant clients,
press contacts, conferences attended and media sources.
So are you trying any of these things at home? If so, which
ones? What are some of the top
recipes you are making?
And though we are only two months into 2009- there has
already been some predictions of what’s going to be cooking in restaurants around the nation.
http://eats.com/eats-editorials/foodie-news/restaurant-trends-for-2009-20081126618/
Thoughts about the list? I’d love to hear them!