Maeve Webster [email protected]
Let’s Go Trendspotting!
A Dozen Trends to Watch 2015 Food & Culinary Professionals DPG Culinary Workshop Saturday, March 7, 2015 The Culinary Institute of America at Greystone | Napa Valley, CA
SEGMENT
MELDING
The lines between traditional segments continue to blur as restaurants adapt to the evolving landscape and create new concepts that meld characteristics from multiple operator types.
Quick Service
Midscale Casual Fine Dining
Fast Casual Chef Casual Casual Fine
Elements from quick service and/or fine dining restaurants were merged with casual dining to create these modern categories.
FAST
CASUAL
limited service
value from quality, not price
alcoholic beverages
food runners
focus on customization
healthy/better-for-you
CHEF
CASUAL
limited & full service
chef-driven menus
entrée price: $10-$15
fine dining techniques
authentic ethnic dishes/flavors
limited/no customization
CASUAL
FINE
full service
small/large shared plates
price points just below fine dining
communal seating
progressive flavor mashups
eclectic beverage menus
At the highest end of the dining spectrum, fine dining is splitting into two distinctive halves…
Traditional menu parts (apps/entrees/sides)
White tablecloth dining
Quiet dining room
Formal table delivery
Menus composed entirely of small/shared plates
Communal seating
Lively , energetic
atmosphere
Open kitchen
Traditional Fine Dining
Similarities
Casual Fine Dining
Premium Ingredients
Tasting Menus
Innovation
Creativity
Destination Dining
Entrees $25-30+
…while established operators in Casual and Midscale dining are competing against the perpetually expanding Fast Casual sector.
CASUAL
DINING
Offered more deals and discounts,
often putting it on par with Midscale
pricing
MIDSCALE
DINING
Introduced more progressive flavors
and even alcohol, as is the case with
the new Denny’s in NYC
Segment Melding goes beyond restaurants, as convenience stores, supermarket delis, and even retail stores continue to establish and elevate their foodservice programs.
Fast
Casual 2.0
Independents and smaller chains are entering the FC space, forcing the founding members to satisfy the masses while being progressive.
The menu items at these emerging concepts are also much more progressive.
Curry & Grilled Avocado Kale & Quinoa Bowl organic quinoa, kale, sautéed veggies, cauliflower, roasted red
pepper, peas, almonds, spicy curry, mint-yogurt sauce
Bison Breakfast Bowl Housemade Maple-Apple Bison Sausage, Scrambled Eggs, Spinach
Domo Arigato Banh Mi Sandwich miso braised beef short ribs served on French baguette topped
with a pickled Asian slaw
Ethnic flavors, cruciferous greens, and ancient grains are among the fastest growing items on fast casual menus since 2013.
Braised Pork
Kale
Lime Juice
Cider
Korean
Flax
Chimichurri
Cauliflower
Miso
Coconut
Serrano
Tahini
Sea Salt
Radish
Kimchi
Spring Mix
Gluten Free
Pickled
Beet
Quinoa
Pistachio
Pizza and healthy concepts continue to be focal points of the expanding fast casual industry…
Pizza Healthy
Modmarket “Real food” made from scratch
Local ingredients and real butter Seasonal, gluten free, vegetarian, vegan menu
Bean Sprouts Children-focused healthy concept
Organic fruits, veggies, meat, and beverages Gluten free, dairy/egg free, vegetarian, vegan
Snap Kitchen Ready-to-eat healthy meals
Cold pressed juices, protein shakes Gluten free, paleo, non-dairy, vegetarian, vegan
Blaze Pizza 900F oven = pizza in 3 minutes
Customizable crust and toppings Additional 30 units to open by 4Q 2015
Pizza Rev 900F oven = pizza in 3 minutes Fully customized pizza for <$8
Buffalo Wild Wings partnership for expansion
The Pizza Studio “Create Your Masterpiece™”
5 crusts & sauces; 30+ toppings Signed additional 150 units by 1Q 2015
…followed by Asian concepts in the coming years.
Fat Bao – Houston Pork Katsu Bao - fried pork belly, avocado slices, asian slaw, tonkatsu sauce Avocado Chips - panko crusted avocado with jalapeno dip
Smores Bao – nutella, marshmallows, graham crackers in lightly fried bao
Koso Fresh – New York Build Your Own Bowl and Salads Koso Bap – Do-It-Yourself bibimbap rice bowls with bulgogi, chicken, pork, or tofu; Toppings include everything from sprouts and carrots to nori and kimchi to shiitake mushrooms and peppers
Ssam Burger – Atlanta Seoul Burger – Korean BBQ angus beef patty, sesame arugula, sliced red onion, ssam sauce
Chicken Katsu Bowl – Chicken katsu, spicy katsu sauce, shredded lettuce, steamed white rice
Shrinking
Menus
90.5
92.8
96.4 96.1
93.1 93.0
90.9
97.9
2005 2006 2007 2008 2009 2010 2011 2012 2013
AVERAGE MENU SIZE 82.6
The average menu has been shrinking since 2008, as operators responded to the recession and focused on profitable items.
On average, operators that closed between 2012-2013 had larger menus, while new operations had significantly smaller menus.
90.9 94.8
63.4
92.9
Items per Menu at
ALL Restaurants
Items per Menu at CLOSED
Restaurants
Items per Menu at
NEW Restaurants
93.3
(up from 92.9 in 2012)
Among Restaurants
that Remained Open
AVERAGE MENU SIZE
The characteristics of successful new concepts have not been ignored by existing limited and full service operators.
Limited Service
Menus
Full Service
Menus
Smaller, focused menus
Sharable plates
COP Proteins + Vegetarian
Entrée + Pasta or Rice
Tasting Menus
Fixed or Customizable (platform + protein + topping)
Single focus/specialty
Value through quality,
not price
Menu
Morphing
We identified small plates as a trend to watch back in 2004. The idea of shared portions has shifted how food is served and eaten.
2004
Small plates dining appears in
non-tapas restaurants
2011
Small and shared plates have
become standard at the majority of
casual dining independents and fine dining establishments. Seasonal dishes and chef-driven specialties are
commonly featured.
2013
Major chains like Chili’s, Morton’s,
Olive Garden, Outback
Steakhouse, and more are now serving small
plates.
With few exceptions, new casual and fine
dining operators all offer small or shared plates.
2007
Fine and casual dining concepts
built entirely around small and
shared plates continue to gain
popularity.
The continual proliferation of small plates has redefined the traditional categories on menus (appetizers, entrées, sides, etc.)
Appetizers Entrées Sides
Small Plates
Shared Plates
Snacks
Bites
Charcuterie
Flatbreads
First & Second
Bites
Snacks
Share
Minis
Bites
Shooters
Shared Plates
Middle/Medium
Large
Family Style
Meat & Fish
Plates
Third & Fourth
Desserts
Modern menus feature new section headers, vivid descriptors & pictures, and non-paper mediums like chalkboards and tablets.
Section Headers
Vivid Descriptors
Alternative Mediums
“Traditional vs. Reimagined”
“Fun Bites, Inspiration, Simply Grilled”
“From the Farm, In the Fire”
“Not Fish”
“Tonight’s Plates – no appetizers or ‘entrées’ – just food.”
“Stuff that isn’t pizza…”
Smoked BBQ Marcona Almonds
Whipped Pea Filled Burrata
Poutine with Neckbone Gravy
Wood Oven Roasted Pig Face
Braised Lamb Belly Pappardelle
Smoked Maple Duck Liver
Chalkboards
Records & Record Covers
Tablets & Touchscreens
Social Media
Built-In Placemats
Wall Drawings & Paintings
RETURN TO AN
IDENTITY
Today’s landscape is not about pleasing everyone with one all-encompassing menu – it’s about a singular focus…
…and executing it at a higher level than anyone else.
Rose’s Luxury Washington D.C.
Menu Highlights:
Popcorn Soup with grilled lobster
Whole Grilled Quail with fall greens & mulled cider glaze
Fried Rice Salad with Asian pear, raw cabbage & country ham
Veal or Eggplant Parm hand-pulled mozz & “house” salad
A focused menu conveys a stronger identity, one that can encompass a regional cuisine…
Osteria Langhe Chicago
Menu Highlights:
Vitello Tonnato poached beef, crispy egg, tuna citrus caper aioli
Coniglio braised rabbit & bell peppers, pork belly, roasted potatoes
S’Amore gianduja hot chocolate, marshmallow gelato, graham cracker shortbread
“…the serious appreciation of locally-sourced fresh meats and produce steeped in the age-old traditions of Italy’s Piemonte region…”
…or narrow down to a single dish or item type such as chicken nuggets, poutine, and steak frites.
The Nugget Spot Chicken Nuggets
BadHappy Poutine Shop Poutine
L’Assiette Steak Frites
EAT THE
WORLD
English and German dishes, individual South American cuisines, and more ethnic mashups will be the focal points of 2014/2015.
German Cuisine
English Cuisine
Peruvian Cuisine
Brazilian Cuisine
Often pushed to the side in the past, English and German dishes will now complement the perpetually growing craft beer market.
Bay Street Biergarten Charleston, SC
Pretzels, Sausage Spaetzle n’ Cheese,
Schnitzels, Brats 60+ Beers
Butcher & the Boar Minneapolis, MN
German Nachos with Brats, Wurst, Turkey
Schnitzel, Potato Salad 40 Beers
The Radler Chicago, IL
Veal Schnitzel, 4 Wurst, Sauerkraut,
Crispy Spaetzle 25+ Beers
Black Forest Biergarten Dallas, TX
Opening Feb. 2014 Traditional and modern
wurst, apple strudel
Lowry Beer Garden Denver, CO
German Veal Brat, Elk Jalapeno Cheddar
Brat, Pretzel & Cheese 45+ Beers
Jones Wood Foundry New York, NY
Steak & Chips, Bangers & Mash,
Steak & Kidney Pie Traditional cask beers
Individual South American countries, particularly the cuisines of Brazil and Peru, will also be featured more frequently.
Peruvian Cuisine Brazilian Cuisine
Ceviche and Tiradito Raw seafood marinated in
citrus juices and chili peppers. Ceviche is diced fish while tiradito is sliced.
Other Key Dishes & Ingredients
Potato, quinoa, corn, rice, red onion, key lime, Aji and rocoto, empanadas, roasted chicken
Anticuchos Grilled skewers of meat often
seasoned with bold flavors like cumin, garlic, and the native Aji pepper.
Feijoada Brazil’s national dish – a hearty stew full of smoked and cured
pork/sausage/beef and black beans.
Other Key Dishes & Ingredients
Moqueca (fish & tomato stew), churrasco, tropical fruit (acai, coconut, guava, etc.), cachaça
Manioc/Cassava/Yuca A starchy tuber that is essential
in many of Brazil’s staple dishes, like cheese bread and tapioca.
Chinese
Peruvian
Peruvian
Malaysian
Mexican
Asian
Korean
French
Zengo Test Menu
Santa Monica, CA
Jogasaki Sushi
Burrito Truck Los Angeles, CA
Joule Rachel Yang & Seif Chirchi
Seattle, WA
China Chilcano Chef Jose Andres
Washington D.C.
We expect more unique mashups of various ethnic cuisines that still maintain the authenticity of each culture.
A new crop of “cuisine-less” restaurants are opening that defy traditional cuisine definitions.
American Mediterranean
Asian Latin
“…traces the global migration of African-descendent people through the influence of African spices, textures and cooking techniques on traditional American, Latin and Asian dishes.”
Menu Highlights:
Afro/Asian/American Oxtail Dumplings Green Apple Curry Sauce, Taro Root
Roasted Poussin Yassa Coconut Curry Sticky Rice, Seeded Long Beans, Bourbon Dried Fruit Compote
Braised Lamb Shoulder Curry Edamame Custard, Saffron Israeli Couscous, Birdseye Chili Jam
The Cecil in Harlem, New York, is a perfect example of this cuisine-less principle.
The menus at Acme Feed & Seed in Nashville feature familiar dishes with Mexican, Asian, and Mediterranean influences.
“…gourmet, street-food style cuisine… The second floor will also feature a sushi bar.”
Menu Highlights:
The Hatchery curried chickpeas, coconut rice, cashews, cilantro & fried egg with fry bread
Down Home Falafel field peas with pickled cucumbers, dill, tomatoes & pita bread
Mexican Street Corn grilled corn with cotija, lime aioli & chili
Farmer’s Fresh Catfish farm-raised fried catfish with hush puppies, fries & slaw
While Acorn in Denver serves “American cooking”, many dishes feature components from several different cuisine types.
“eclectic, contemporary American cooking in an approachable, family-friendly format, alongside ingredient-driven cocktails, and handpicked selection of artisan wines and beers.”
Menu Highlights:
Oak Grilled Octopus potato gnocchi, braised artichokes, house made chorizo, salsa verde
Lamb “Shawarma” shishito peppers, feta cheese, tzatziki sauce, harissa, mint, yogurt naan
Oak Grilled Creekstone 32oz. T-Bone (serves 2-3) fried potatoes, shishitos, manchego, chimichurri
AM FOLLOWS
PM
Breakfast menus are adopting trends and characteristics from their PM counterparts, such as small/shared plates.
Diners at Tasty n Sons in Portland can choose from “Smaller” plates, sharable Boards, and “Bigger” dishes at breakfast.
Smaller:
Chocolate Potato Doughnut
Maple Bacon Wrapped Dates
Erin’s Sweet Huckleberry Biscuits
Tasty’s Housemade Granola
Bacon n Cheddar Roasted Apple
Polenta n Sausage Ragu. over easy egg
Dutch Baby. lemon curd raspberry jam
Bambino. scrambled eggs. bacon.biscuit
North African Sausage. cous cous. cauliflower.
over easy egg
Absinthe Brasserie & Bar also brings small plates and PM dishes like fried chickpeas and Brussels sprouts to breakfast.
Small Plates:
Flatbread aged provolone, mozzarella, mushrooms,
garlic confit, fines herbes, balsamic
Deviled Eggs smoked bacon, chives, espelette
House-Made Granola seasonal fruit, yogurt
Spicy Fried Chickpeas berbere spice, parsley
Brussels & Delicata Squash
barrel-aged feta
A number of trendy lunch and dinner components are also shifting over to breakfast menus.
+165%
+121%
+110%
+92%
Sriracha
Garlic Aioli
Quinoa
Kale
+62%
+62%
+58%
+53%
Cauliflower
Kimchi
Harissa
Chimichurri
Expect to see more breakfast pizzas, flatbreads, and tortas this coming year as well.
New
Beverage
Emphasis
Operators are taking a more strategic approach with their beverage menus as the consumption patterns of consumers shift.
Soda: 54
gallons/ year
Water: 42
gallons/ year
-17%
+38%
Water: 58
gallons/ year
1998 2013
Soda: 44
gallons/ year
Source: Beverage Direct
While traditional soft drinks are declining, beverages like protein & vegetable smoothies and hand-crafted sodas continue to trend.
Nuts
Egg & Whey
Soy & Pea
Avocado
Spirulina & Hemp
Yogurt
Protein Smoothies Veg. Smoothies Craft Sodas
Kale
Spinach
Ginger
Lemon
Apple
Cucumber
Ginger Ale
Root Beer
Seasonal Fruits
Spice Infusions
Mocktails
All Natural
Handcrafted beers and spirits will maintain their explosive growth while wine lists will focus on new countries and precise regions.
Beer Wine Spirits
More Experiments Barrel-aging (wine & spirit),
sour beers, large formats
Beer and food
pairing menus
More infusions
into menu dishes
More focus on the
female market
New Regions Greece, Croatia & Eastern
Europe, Finger Lakes
More Technology Electronic wine lists,
mobile applications,
wines-on-tap
Fast Casuals Increasing presence
New Formats Boxes and canning
House brands &
more micro-
distilling
Hand-Crafted Artisan bitters & syrups,
flavor infusions
Cocktail and food
pairing menus
Continued revival
of classic cocktails
ALCOHOL
CONTENT
The microdistillery boom and craft beer experimentation continues to stock menus and shelves with local whiskies and vodkas, sour beers, and new varieties.
The beer industry is seeing ABVs diverge into heavy 10-15% stouts & porters and flavor-forward light beers under 6%.
The structure of cocktail menus is also evolving – highlighting the flavor and ABV instead of the spirit base.
Lighter cocktails made with various aperitifs, lower proof spirits, and bitter flavors will be more prominent in 2015.
Sherry
Port
Vermouth
Lillet
Amaro
Cocchi Americano
Aperol
Pimm’s
Spirit companies will continue to take a page from the mashup movement, blending more spirits and making flavored whiskeys.
Tequila
Vodka
Cognac
Gin
Sake
Beer Hops
Whiskey Malt
Grey Goose VX Bacardi Limited
Jinzu Diageo
R5 Whiskey Charbay
Vodquila Red Eye Louie’s
Vodka
HEALTHY
3.0
The definition of “healthy” continues to evolve on menus.
1.0 Low Calorie
Low Fat
Low Carb
Low Sodium
Trans-Fats
Fiber
2.0 Natural
Organic
Sustainable
Fresh
Local
Gluten Free
3.0 Protein
Energy
Alt. Proteins
Superfoods
Nutrients
Flavor-Focus
Nutritional
Feeling Good
Functional
Protein will be the focal point for restaurants and retailers, and we’re not talking about traditional meat and seafood sources.
Plant-based proteins are being used by brands like Gardein, Hampton Creek, and Beyond Meat to create meatless beef and chicken products and eggless mayonnaise.
This shift is best reflected in Robert Sietsema’s review of Dimes…
Dimes New York City, NY
Acai Bowls strawberry, banana, housemade almond milk, bee pollen, goji granola
Quinoa Porridge almond milk, banana, blackberries, dates, coconut, pecans, honey
Harissa Salmon Mejadra, curried cauliflower, mustard greens, celery root puree, wild sumac stems
“…represents a seismic shift away from the meat protein paradigm and toward vegetables, fruits, and grains, treated so flavorfully that no one misses the meat.”
Energy is also being highlighted – from healthier sources of good fats and proteins to natural sources of caffeine.
Major
Chains &
Midscale
Realizing that their current outlets are not meeting the future of foodservice, major chains are opening new concepts to compete.
These concepts seek to emulate traits from successful fast casual and full service operators.
Atmosphere
Menu Updates
Concepts
Dunkin Donuts’ new stores feature free Wifi, cozy seating,
and wall murals.
Wendy’s new remodels have TV’s and fireplaces.
McDonald’s released healthier menu items, as well as new
ethnic flavors.
Taco Bell’s Chipotle-like Cantina Bell menu was created with
premium ingredients like citrus-herb marinated chicken.
California Pizza Kitchen revamped their menu with
adventurous small plates and craft beers.
Red Robin Burger Works adopts a smaller, lower-priced menu focused on burgers and sides.
Fazolis is attempting to capture the fast-growing fast casual
pizza market with its Venti-Tre concept, where customers will customized pizzas, pastas, and
salads.
Darden is seeking to add more Seasons 52 concepts, a “Fresh
Grill and Wine Bar” that features a seasonal menu,
piano bar, and chef’s table, to the Polished Casual segment.
With a shrinking demographic base, the midscale dining segment must also adjust to meet the expectations of modern consumers.
Midscale Dining
Chef Casual
Upscale Diners
Fast Casual
HACK YOUR
FOOD
Advances in technology are turning science fiction into reality on the modern table.
SCIO by Consumer Physics is a handheld molecular sensor capable analyzing the chemical make-up of anything that is scanned.
One of the largest
Kickstarter campaigns –
over $2.7 million raised
Can determine nutritional
content, ripeness, level of
sweetness, and more
Projected release to the
public in July 2015
For consumers interested in meal/food replacement, a drink called Soylent was created by software engineer Rob Rhinehart.
670 calories, 38 grams of
protein, 84 grams of carbs,
and 33% of essential
vitamins and minerals
“What is Soylent made of?
Hint: It’s not people.”
Made primarily from oat
flour, maltodextrin, brown
rice, vitamins, minerals,
and fatty acids
3D printers are now developing the capability to produce smaller dishes and intricate designs with edible components.
IBM’s cognitive cooking system Watson is now an application that analyzes flavor compounds to develop recipes with classic and surprising ingredient combinations.
Bengali Butternut BBQ Sauce:
Butternut Squash Wine
Rice Vinegar Butter
Tamarind Chili Paste Soy Sauce
Dates Thai Chili Tumeric
Cardamom Coriander
Meyer lemon zest Molasses
WHAT’S HAPPENING IN
NASHVILLE
Nashville: The Hottest Food Scene in the Country?
Virago Robata Grill & Sushi Bar
Local restaurateur Max Goldberg told Epicurious, “I really do think Nashville is the most exciting city in the world right now.”
29% HAVE VISITED NASHVILLE
34% WOULD VISIT NASHVILLE JUST FOR THE RESTAURANTS
25% THINK NASHVILLE’S RESTAURANTS ARE CREATIVE
27% THINK NASHVILLE’S RESTAURANTS ARE REGIONALLY IMPORTANT
Hattie B’s
6
1
3
2
4 5
Currently Nashville’s
hippest neighborhood,
with an artsy, creative
vibe and many of the
hottest new restaurants
and cafes, with plenty of
farm-to-table and craft
cocktail restaurants,
including Pharmacy and
Mas Tacos Por Favor,
both covered in this issue.
1. East Nashville
A historic neighborhood,
Germantown was
considered Nashville’s
first suburb, though today
you’ll find urban condos,
the city farmers market,
and restaurants like City
House and Rolf and
Daughters, also covered
in this issue.
2. Germantown
A former industrial
area, The Gulch was once
the center of Nashville’s
railroad activity. Today
it’s an urban hotspot and
the factories have been
remade into condos and
restaurants like
Watermark, Yazoo
Brewery, and Sambica.
3. The Gulch
Hillsboro Village is
located near both
Vanderbilt (Vandy) and
Belmont Universities,
with plenty of quaint
shops and used book
stores. It’s also home to
Nashville’s independent
movie theater and
operators like Fido and
Pancake Pantry.
4. Hillsboro Village
One of the city’s newer
neighborhoods, this small
commercial corridor has
been revamped by the
city. It’s a walkable
neighborhood home to
new shops, cafes, and
restaurants like the busy
Burger Up and Las
Paletas.
5. 12 South
The Nolensville Pike,
named one of “America’s
Tastiest Streets” by Good
magazine, is home to a
wide variety of
international operators,
including many Middle
Eastern, African, and
Mexican restaurants,
including El Amigo,
covered in this issue.
6. Nolansville
Pancake Pantry
FACT: Everyone from local country music stars like Vince Gill and Taylor Swift to Jimmy Carter has eaten at the Pancake Pantry.
Tennessee Country Ham | $12.85 A thick slice of center cut ham cured in true Southern tradition, two eggs your style, and three buttermilk pancakes.
Raspberry Delight Pancakes | $8.85 Red raspberry compote tucked into three thin pancakes, topped with raspberry compote, powdered sugar, and real whipped cream. Served cool.
Pigs in a Blanket | $7.95 Three tasty link sausages, each tucked inside a light and tender pancake, served with syrup and butter. A hearty meal!
T & C Dipper | $8.25 Grilled turkey mixed with red onions, surrounded by melted Swiss and cheddar cheeses and served on grilled sourdough. Comes with pickles and our delicious homemade honey mustard sauce.
Country ham is menued at 2% of operators nationwide.
The Pharmacy
TIP: The space used to be a daycare center and there are still child-friendly play sets behind the restaurant for kids.
Farm Burger| $9 TN beef, Clifty Farms country ham, applewood smoked bacon, Willow Farm egg, maple mustard.
Bauernwurst | $8.50 Pork + beef garlic wurst with marjoram and onion.
Falafel Burger | $8.50 Homemade chickpea patty, yogurt raita, Noble Springs goat cheese, tomato, onion.
Ginger Phosphate | $2.50 No preservatives, caffeine, corn syrup, and artificial flavorings found in modern commercial sodas. We proudly make our syrups with 100% pure cane sugar.
Raita, an Indian yogurt-based dip or sauce, is found at 4% of midscale operators nationwide.
Pinewood Social
FACT: The vintage bowling lanes were salvaged from a Bowl-O-Rama in Indiana, complete with vintage ball returns and scoring tables.
Smoked Trout Omelet | $12 3 eggs, smoked trout, cream cheese, capers, sprouts, dill, green onion.
Hot Sweetbreads | $13 With pickles, yogurt, and dill sauce.
Calf’s Liver & Onions | $16 With Benton’s bacon and mushrooms.
Mocktail Orgeat, pineapple, lime, and mint.
53% of consumers believe mocktails are innovative and adventurous, according to our Q3 TIPS report which covered non-alcoholic craft beverages.
War of the Pacific Cocktail | $12 Pisco 100, Cappelletti Vino Appertivo, grapefruit, lime, angostura, egg white.
Rolf & Daughters
FACT: All of the bread, made in-house, is naturally leavened; it takes three days to produce a single loaf.
Chicken Liver Pate | $10 Green tomato jam, cacao.
Beef Tartare | $13 Salsa verde, olio novello.
Garganelli Verde | $17 Heritage pork ragout, parmesano.
The Velvet Fog | $12 Broker’s gin, Inca Gold pisco, Cocchi Rosa, Crème Yvette, Peychaud’s
A quarter of consumers are interested in trying heritage livestock as featured in our October 2013 issue of On the Menu. Spigarello | $7
Caper, raisin, anchovy, breadcrumbs.
Squid Ink Canestri | $17 Shrimp, squid, Rad pancetta, chili.
The Catbird Seat
FACT: New Executive Chef Trevor Moran’s colleagues still tease him about a raw potato dish he once proposed at Noma.
Heirloom Tomatoes Country ham, tobacco pudding, greens, black garlic
Turbot Roasted on the bone over hot coals, hickory dashi
Oakwood Ice Cream Cherry crisps, bourbon balls.
The majority of heirloom tomatoes are menued at fine dining operators – 15% -- vs. less than 2% for other segments.
Wagyu Beef Tenderloin Pho broth, meatball, hoisin, cilantro, Thai basil, lime.
Hot Chicken Chicken skin, chili flakes, dill pickle salt, Wonder Bread puree
Note: The restaurant does not have a set menu; these
dishes have appeared on the tasting menu in the past.
