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You’ve doubtless seen it offered on every third Brooklyn menu (or every other menu in Manhattan), listed amongst the beet salads, roasted octopus tentacles, oysters spritzed with yuzu and chicken liver mousse crostini. We’re talking about burrata; generally adorned with aged balsamic and fruity olive oil and served with juicy tomatoes, but occasionally gussied up with anything from walnuts, roasted squash and buckwheat, to cold lobster, fermented broccolini and lemon-pane grattato. But what, precisely,...
Perhaps you've heard by now, but the biggest food trend of 2015 is shaping up to be... broth. Yes, that's right. Let's leave Cronuts and Ramen Burgers and Bruffins and all of that bullshit firmly behind us in 2014 and move right along to the next new thing, which isn't really "new" at all. Broth, of course, as not only a dietary building block, but also a steaming hot elixir loaded with medicinal properties,...
In addition to compiling all manner of “best of this or that” lists, there’s another important element to end-of-the-year food coverage—determining 2014’s most pervasive restaurant trends. You know... crowning the new Cronut, or declaring the successor to kale. And guess what? It was cauliflower! And, well, still kale. So for better or worse, here are the fledgling culinary movements that took the dining industry by storm this year, from rootsy cooking (Delaware and Hudson)...
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....

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