Articles on new and innovative food and beverage items trending across the independent restaurant landscape
RH looks at buzzworthy food and beverage items across the country
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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.
The latest dishes and drinks that have us doing a double-take this week include cocktails frozen with liquid nitrogen, a “swinging” Wagyu ribeye steak, ice cream flavored with filé powder and oysters immersed in cocktail granitas.
See what stands out from the crowd.
Email Anna Kang at [email protected]
Follow her on Twitter: @euphoric_eats
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