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
Dishes and drinks that have us doing a double-take this week include a Pride Month salad, plant-based dduk galbi for Korean barbecue and an avocado toast with king crab at The Henry from multiconcept operator Fox Restaurant Concepts.
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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