As the old adage says, if you can’t take the heat, stay out of the kitchen. Perhaps it rings especially true when it comes to restaurant trends. Chefs have embraced then ditched everything from fois gras to wines on tap with each passing year. Culinary experts should at the very least make a mental note of these phases, as they’re the bread and butter of the industry. Here are the top 10 restaurant trends for 2015:
Americans loved locally sourced foods so much that chefs might as well put the cow’s name on the menu. The people want to know where their proteins and produce came from and how they were prepared.
- The chef’s bio
Not to mention that patrons want to know all about the man or woman behind the meal du jour, which is y-o-u. If you caught this week’s trout on a fishing trip with your father-in-law, then include a blurb on the menu or at least use word-of-mouth.
- Oysters as a side
Don’t call it a comeback, as oysters have been around all along. Rather, they’ve been hiding behind the wall of fancy fries and other accompaniments that have paired with your main courses. Expect to see oysters crop up particularly in coastal cities.
- Goodbye starches
Maybe it’s just “see ya later,” for mashed potatoes, as they’re going to take a back seat to root veggies this year. It’s all about the kohlrabi, celery root and parsnips.
- Scrambled eggs
Just when you thought you were in the “know”, ordering a side of runny eggs, scrambled ones make their way back into the picture. They’re no ordinary eggs. Innovative chefs are re-inventing them this year. Don’t be surprised if you see them on the dinner menu.
- Draft cocktails
Bartenders can breathe a sigh of relief, as they may be muddling and shaking a lot less in 2015. Bar managers should gear up to let cocktails flow on tap like Guinness on St. Patrick’s Day. Once they catch on, everyone will want one.
- Barrel-aged cocktails
You’re thinking, “Nice try, this isn’t a trend.” But you’re only half right. While people have always fancied things barrel-aged, this year’s breed consists of getting it done in house. It’s the No. 1 cocktail trend for 2015, according to chefs.
- Pickled everything
It’s not just your imagination, pickled radishes, beets and carrots really are taking over. Get your mason jars ready – chefs think pickling will be the preferred method of prep this year.
- Surrender to sour
Whether it’s in a drink or on a burger, patrons enjoy that little zing that makes their noses crinkle. The sour takeover will include everything from shrub-based cocktails to kimchi burgers.
- Tapas all around
You no longer have to travel to Spain to get your tapas fix, and now small plates are breaking down cultural barriers. Asian flair will make its way into the scene.