New Trends in Restaurants?

May 19, 2008 3:23 PM

I'm working on an article about new trends in restaurants (things like pickled eggs being served in high end restaurants and bartenders serving meat-infused drinks like the sashimi-tini) and wondered if anyone has noticed new and fun trends out there.

If you remember the name of the restaurants/bars where you saw them, that would be extremely helpful too. Thanks!

[posted for my gf]

posted by jon_kill to food & drink (4 comments total)

There's the ultra-chic technique of foam. As well, Grant Achatz of Alinea has an unusual technique of deconstruction, whereby dishes are broken down to ingredients and constructed in amazing ways at the table. Here's a blog post about a 25 course, 3 hour meal at Alinea.
posted by rabbitsnake at 3:41 PM on May 19, 2008

Think your gf might be mistaken about a sashimi-tini. It's not a drink, it's sashimi served like crudo/ceviche in a martini glass. Maybe got the name mixed up with fruit-infused saketini cocktails?

I can really only comment on trends I've noticed in the San Francisco Bay Area.

1. Offal, ie. tripe, liver, kidneys. Between Heston Blumenthal's Fat Duck in London winning best restaurant awards, Chris Consentino (Incanto, San Francisco) making tripe ice cream on TV and appearing everywhere, and writer Anthony Bourdain professing his love of offal dishes in print, this was inevitable.

2. Localvore/Relationships with farmers at the local farmer's market. The next step after seasonal eating is seasonal produce from local farmers. Thankfully, the Bay Area is blessed with a strong network of producers. I'm seeing a lot of the growers and meat companies represented on the menus in SF restaurants.

3. Regional ethnic cuisine. It's not enough to be an Italian, Mexican, or Indian restaurant. New high-end restaurants are identifying their cuisine by the region and specialties. So now we have restaurants serving Roman, Napoli, Oaxacan, Yucatecan, and Southern/Northern Indian food.

4. Unusual herbs providing aroma to savory and sweet dishes. Vanilla, lavender, and lemongrass are tired. Seeing more herbs from North Africa, Middle East, and Asian countries like kaffir lime leaves, star anise, and curry leaves (no relation to curry spice). Often, the herbs will be grown in a small garden near the restaurant.

5. Southern/Soul/Cajun/Creole food. I'm going to get a lot of hate for rolling these together but I think it's part of a back-to-the-roots, grandma's homestyle cooking thing. Grits is polenta 2.0. Fried chicken is in high demand. My favorites in San Francisco are Hard Knox Cafe and Brenda's (French-Soul brunch; Lines down the street on weekends). At the upscale end is a Souther/Soul joint called 1300 Fillmore headed up by a chef trained at some top places in France.

Serious Eats did a roundup of 2007 Food Trends.

For a look at the cutting edge of molecular gastronomy, husband-and-wife chef-bloggers at Ideas in Food report on their forays in great detail. It really reads like the scrapbook of a mad scientist and I'd be surprised if 1% of what they're doing will ever make it to the common restaurant.
posted by junesix at 7:18 PM on May 19, 2008 [3 favorites]

Take a look at this place.... They are doing some pretty cool stuff. Whereas I have not ate there yet, I do look forward to it and next time I am in the area! You might even want to contact the chef and see if he could give you some of his insight to contribute to your article.

There is a video... on the WD-50 tab that gives you a small bit of insight into what the chef is doing. He has been dubbed the "mad scientist of food" by some. Be sure to let us know about your article when you are done. I would be interested in reading it.
posted by bkeene12 at 8:15 PM on May 19, 2008

Slow food movement (although, possibly more in the spotlight a few years ago, depending what city you're in)

Sous vide cooking

seconding organic and local food, as well as foamy/frothy sauces, and fois gras
posted by NikitaNikita at 9:44 PM on May 19, 2008