Skip navigation
New on the Menu

New on the Menu: Rabbit meatballs and sourdough ravioli

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

Items that have us doing a double-take this week include a Japanese-style crab-and-rice dish, griddled delicata squash and a mashup of cod fritters and shrimp toast

Those of us at Restaurant Hospitality regularly see what 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

Hide 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.