Skip navigation
New on the Menu

New on the Menu: Beet variations, bone marrow shooters and scallops with peaches

Restaurant Hospitality looks at new and innovative food and beverage items trending across the independent restaurant landscape

Dishes that have us doing a double-take this week include a Chinese-influenced chicken torta and a shochu cocktail with matcha and Chartreuse.

Those of us at Restaurant Hospitality regularly see what independent operators are dishing out, but some menu items make us stop and stare — whether they involve an out-of-the-box way of using an ingredient, the appearance of a burgeoning trend or simply stunning presentations. We bring you NOM: our New on the Menu roundup.

Contact Bret Thorn at [email protected].com 

Follow him on Twitter: @foodwriterdiary

August 14, 2019: This gallery has been updated to reflect the fact that Spuntino Wine Bar & Italian Tapas has two executive chefs.

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish