Restaurant Hospitality looks at new and innovative food and beverage items trending across the independent restaurant landscape
Dishes and drinks that have us doing a double-take this week include a spring grilled short rib at Smith & Wollensky, a cocktail inspired by Mexican mango-chile lollipops and a seasonal take on the mushroom millefeuille at Dirty French, a Major Food Group concept.
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 weekly roundup.
Email Anna Kang at [email protected]
Follow her on Twitter: @annaheekang
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