New on the Menu: Dry-aged fish, tuna-truffle pizza and a dessert that looks like a terrarium

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 seasonal oysters with frozen “pearls” and an elevated cucumber-tomato salad.

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 bret.thorn@informa.com 

Follow him on Twitter: @foodwriterdiary

TAGS: Food Trends
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