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 kung pao lox bagel sandwich, tom yam-flavored pork skins and new summer cocktails at Cedric’s at The Shed, a concept from New York City restaurateur Danny Meyer’s Union Square Hospitality Group.
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.
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