Food Trends Of The Fall: Chefs From 5 Of Our Favorite Restaurants Predict Food’s Near Future

BK20_FOODTRENDS

Illustrations by Thoka Maer
 

Fredrik Berselius; Aska
I’d like to see more vegetable-centered dishes, juice with dinner, natural wines, and berry tarts on dessert menus.

Zahra Tangorra; Brucie
The “blownut”: it’s a blowfish inside a donut—just kidding. Every neighborhood is saturated with good restaurants, so these days you can’t just open a decent restaurant with a decent concept; you’ve got to have focused ideas. More collaboration—it’s fun to see people support each other, so I hope that continues. I love what Mission Chinese is doing at Frankie’s 457. Also, people are seeing that you can be successful without a brick-and-mortar space, so those are becoming more and more obsolete.

Peter Endriss & Chris Pizzulli; Runner & Stone
Seasonal, locally available ingredients. Changes in local energy policy and international events might change transportation costs in a way that none of us can predict, making local sourcing more of a necessity. In our opinion, this is great—not only for the consumer and the environment, but for the local economy.

Ryan Angulo; Buttermilk Channel
Everything’s kind of in style now. We live in New York, so we’re always seeing these waves of food trends. Like, fifteen years ago everyone was doing Asian fusion, and I feel like that’s kind of coming back but without the label, and in a more thoughtful way. Farm-to-table has become less of a gimmick, too. Everyone’s using good produce now.

Dennis Spina; River Styx
An emphasis on vegetables, grains, and fewer meat-based proteins. The fact that all of us are getting older at the same time, and the neighborhoods that used to pride themselves on things like liver, bone marrow, and steaks are actually getting older, it seems the natural inclination is towards health.



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