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 raw lobster, a Korean-influenced soft-shell crab and sunchoke kebabs.
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]
Follow him on Twitter: @foodwriterdiary
July 24, 2019: This story has been updated with further details about the preparation of the lobster chile salt for Cultura's lobster crudo and that dish's availability.
0 comments
Hide comments
