Articles on new and innovative food and beverage items trending across the independent restaurant landscape
Restaurant Hospitality looks at new and innovative food and beverage items trending across the independent restaurant landscape
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Dishes and drinks that have us doing a double-take this week include an uni muffin, vegan steak tartare made with Impossible Foods’ product, and a breakfast version of udon.
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.
Email Anna Kang at [email protected]
Follow her on Twitter: @annaheekang
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