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
Dishes and drinks that have us doing a double-take this week include a panko-crusted crab “bomb,” churros made with coconut husk ash and croquettes inspired by a Peruvian chicken stew at Nacional 27, a restaurant from Lettuce Entertain You Enterprises.
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.
Email Anna Kang at [email protected]
Follow her on Twitter: @annaheekang
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