1 4
1 4
The prime season for sea urchin is winding down on the West Coast, but chefs are making the most of this marine delicacy. Sea urchin, also known as uni, is as versatile as it is luxurious, and can adapt to fit dishes from pasta to sushi. Wine Enthusiast magazine cites two dishes from California chefs as standouts. At n/naka in Los Angeles, chef Niki Nakayama incorporates uni into sushi, sashimi and tempura, but it achieves ethereal levels when steamed to create a custard. And at Connie & Ted’s in West Hollywood, Calif., chef Sam Baxter adds uni to omelets.
Mixologists are building buzz with tasteful coffee cocktails that blend the best of alcoholic and caffeinated quaffs. It’s a marriage that makes sense: Handcrafted cocktails have been popular for some time, and interest in premium coffee is reaching peak levels. Around the country, establishments are pushing the boundaries of coffee cocktails:
Kobrick Coffee Co. has a long history as a coffee roaster, founded in 1920, in New York City. Today, alongside cups of joe, bartenders serve up coffee cocktails. Two standouts are the Mexican Jumping Bean, with espresso, tequila and flavored liqueur, and the Three Hour Kyoto Negroni, which pours the traditional gin, Campari and vermouth trifecta over Kenyan coffee.
The Martini Room in Elgin, Ill., offers a nod to classic coffee-flavored liqueurs with its coffee cocktails. The bar’s espresso martini includes espresso-flavored vodka, Bailey’s, Kahlua and cream, with chocolate-covered espresso beans nestled at the bottom of the glass and a sprinkling of coffee powder to top it off.
Pinewood Social, an eatertainment concept in Nashville, Tenn., served coffee roasted by local outfit Crema, so coffee cocktails were a natural fit. The result: a Southern Limerick cocktail that includes rye, Meletti liqueur, coffee and cream.
The popularity of breakfast has been booming for a couple of years, but the daypart still has legs. Breakfast may find more room to grow through the expanding demographic groups that favor it. According to a survey by Mintel, the large majority of Millennials — more than 80 percent — said eating breakfast is important. And of the expanding demographic of Hispanic consumers, 81 percent of those surveyed said breakfast is important. While Millennials prefer breakfast items that can be eaten on the go, Hispanic consumers seek out restaurant-quality dishes.
Technology is changing every facet of the restaurant industry, particularly service. More kiosks are popping up, and technology is evolving from mobile apps to ordering chat bots. Despite this trend, a recent survey by Datassential finds that the majority of restaurant operators say customers prefer to interact with a person, rather than a robot. When it comes to saving costs, operators prefer improved POS systems and inventory-tracking apps over replacing staff with technology.
![](https://www.restaurant-hospitality.com/sites/restaurant-hospitality.com/files/styles/gal_landscape_main_1_standard/public/ThinkstockPhotos-478701817.jpg?itok=WB_zy6BA)