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 clarified Piña Colada, an autumnal Daiquiri and lox on an everything croissant.
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.
Correction: The spelling of Tony Celeste and Jeff Osaka’s names have been corrected.
Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary
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