Tag Archives: Food Trends

5 Delicious French Onion Soups to Keep You Cozy All Winter Long

Source: Washingtonian Food

Is there any better soup than French onion? It’s less like a soup, and more like a bowl of melty cheese, croutons, and caramelized onions with just the right amount of beef broth–so in our opinion, no. The ultra-cheesy: Le Diplomate 1601 14th St., NW Le Dip’s onion soup gratinée doesn’t skimp on the fromage, […]

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18 DC-Area Dining Trends We Love

Whimsical drinking vessels  Cocktails just taste better in a bedazzled shell. Edible parting gifts Forget mints. We’ve left restaurants with salad dressings, hot-cocoa mixes, herb butters . . . The return of the martini Think 50/50, not espresso. Kombu The seaweed is the secret ingredient behind many of our favorite vegetarian dishes. Escoffier-era dishes Lobster […]

16 DC-Area Dining Trends We’re Sick Of

Source: Washingtonian Food

Crispy Brussels sprouts Tasty, yes, but does every chef really need to put their spin on them? Deviled eggs Also known as a vehicle for finely chopped leftover ingredients. Deconstructed desserts Seriously, we’re still getting torn bits of cake dabbed with gel? Poultry claws sticking up from plates It’s aliiiiiiive.  Crudités Pretty, but they often […]

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13 Dining Trends We Don’t Want to See in 2018

Source: Grub Street NY

Now that we’ve established the essential agenda for eating (and drinking) in New York in 2018, let’s take a look at the restaurant gimmicks we hope to leave in 2017. 

Clickbait dishes.
Yes, they’re part of the jangled, intrusive, interconnected world we all live in, and yes, some of them …

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Juicero Founder Now Promoting $40 Jugs of ‘Raw Water’ in Silicon Valley

Source: Grub Street NY

Curious what the man who introduced the world to Juicero, the $400 machine that cold-pressed juice about as well as your bare hands did, is up to in 2018? Doug Evans’s free time since the company shuttered in September has allowed him to explore new things, like

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The Ten Phases of DC’s Poke Trend

Source: Washingtonian Food

1. Why don’t we have poke? Way, way back in 2015, there was nary a cube of raw tuna in sight—except at the area’s sole, just-opened Hawaiian restaurant. Some jerk made a desperate plea for someone to open up a poke shop here. 2. It shows up on one menu! Guys, it’s all happening now. Remember […]

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Edible Cookie Dough Finally Hits Philly

Source: Philadelphia Magazine » Foobooz

Photo courtesy of Sweet Box Bakery

Edible cookie dough — made with special ingredients that make it safe to eat unbaked — is all the rage this summer. And Philly bakers have been perfecting their recipes to get in on one of the biggest food trends of 2017.

While all cookie dough is technically edible, and a healthy person is very unlikely to get sick from licking the spoon after making a batch of their favorite cookies, so-called “edible” cookie doughs are made to remove the risk potentially carried by uncooked ingredients, specifically eggs (salmonella) and flour (E. coli). These ...

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This Small New York Farm Is Dominating the Hemp-Food Trend

Source: Grub Street NY

There’s a farm in upstate New York that grows cannabis with Governor Cuomo’s blessing, but plot twist: The leaves won’t get you high. That’s because they’re hemp, which is like diet Cannabis sativa, and the 100 acres’ worth that JD Farms grows is used specifically for organic food …

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America’s Beef Sales Are Improving for the First Time in a Decade

Source: Grub Street NY

Americans bought close to a billion dollars’ worth of beef this year for the Fourth of July. That’s a monstrous burger appetite, but it also represents a somewhat renewed love for red meat: Consumer-purchasing data show its popularity is skyrocketing lately, beyond just what people purchased out of …

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7 Places to Drink (and Eat) Activated Charcoal Around DC

Source: Washingtonian Food

Black-colored foods in the world are few and far between: black beans, black sesame, black garlic, squid ink pasta. But in recent years, a whole host of other foods in striking black and gray hues—ice cream, lattés, pizza, tea, juice, and more—have taken over Instagram. The culprit? Activated charcoal, made from burnt coconut shells processed […]

7 Places to Drink (and Eat) Activated Charcoal Around DC” was first published on Washingtonian.

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Eat up this magical unicorn bagel

Rainbow bagel at BB’s Bagels in Alpharetta. / Photo: Allison Gordon

Dish of the Week: Rainbow bagel at BB’s Bagel’s

By Allison Gordon

As a devotee of various foodstagrams, I recognized a certain colorful trend on my feed: the rainbow bagel. Millennials like me are obsessed with these cartoonish baked goods, and I had to wonder, do these treats taste as good as they look?

Enter BB’s Bagels, a retro diner in Alpharetta that opens early and serves fresh bagels in addition to regular breakfast fare. The diner has been making these rainbow bagels for a little more than a year after being inspired by a video on Facebook. The rainbow bagels are baked-in house every morning; they usually sell out by 10:00 a.m.

BB’s rainbow bagel is more than its day-glo exterior. The boiled bread is chewy and dense, a perfect bite. But let’s be real. The actual reason I trucked all the way to Alpharetta at 6 a.m. was for the rainbow itself. Eating an edible tie-dye swirl was trippy; deadheads, proceed at your own risk.

BB’s Bagels, 770 McFarland Pkwy., Alpharetta. 770-475-1818, bbsbagels.net.

Related

5 spots bringing authentic bagels to Atlanta

In search of bagels in Atlanta

‘Unicorn food’ is colorful, sparkly and everywhere

Unicorn Frappuccinos are the latest food designed with Instagram in mind

Eat up this magical unicorn bagel

‘Avocado Hand’ Is Now an Injury Doctors Actually Recognize

Source: Grub Street NY

One downside of present-day avocado mania is the looming threat of stabbing yourself in the hand. Fortunately, medical professionals are finally taking steps to tackle this very real problem — just like coal workers suffer from black lung, and office secretaries are plagued by carpal tunnel syndrome, upper-middle-class …

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The ‘Cloud Eggs’ Instagram Food Trend Is Actually Pretty Great

Source: Grub Street NY

If your Instagram needs more fairy-tale-themed foods, but less implicit support of type 2 diabetes, then this new “cloud egg” trend is perfect. People are posting photos of eggs whose whites they’ve essentially transformed into the albumen version of a cloud (with the yolk peaking through …

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How Chefs Embraced Global Techniques and Ingredients — and Discovered a More Authentic Approach to ‘Fusion Cuisine’

Source: Grub Street NY

You might expect that the chef at a brand-new Vietnamese restaurant would want his food to remind diners of Vietnam. John Nguyen — who opened Hanoi House in January — was more interested in California. Nguyen grew up in Orange County; he explained at the time of the …

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22 DC-Area Restaurant Trends We’re Sick Of

Source: Washingtonian Food

1. Shishito peppers 2. Dishes that come “as they’re ready” 3. Cacio e pepe 4. Local beer for the sake of local beer 5. Squid ink 6. Themed restaurants 7. Pig ears 8. Even more expensive chain steakhouses 9. Gratuitous tasting menus 10. Referring to leafy greens as “brassicas” (it’s kale, people) 11. Crispy Brussels […]

22 DC-Area Restaurant Trends We’re Sick Of” was first published on Washingtonian.

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27 DC-Area Restaurant Trends We Love

Source: Washingtonian Food

1. Seafood towers 2. Ribs beyond pork (goat, lamb) 3. Mocktails that are better than cocktails 4. Reservations 5. The $45 tasting menu 6. Breakfast-for-dinner (i.e. savory waffles) 7. More $10 cocktails 8. Amaro and vermouth menus 9. Bars built for dining 10. Local chef collaborations 11. Free house-filtered sparkling 12. Better delivery options 13. […]

27 DC-Area Restaurant Trends We Love” was first published on Washingtonian.

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8 Dining Trends We’re Tired Of

Source: Grub Street NY

Now that we’ve established the essential restaurants to eat at in 2017, let’s take a look at the restaurant gimmicks we hope to leave in 2016.

Ticketed Restaurant Reservations
I’m all for restaurateurs attempting to drum up a sense of occasion, but are we having a casual dinner here …

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10 Trends for the Philly Food Scene in 2017

Source: Philadelphia Magazine » Foobooz

Pizza, pasta and booze at Wm. Mulherin’s Sons in Fishtown | Photograph by Christopher Leaman

We’ve reached a major point in the evolution of our food scene: the top. Pretty much every eatery and drinkery that opens in Philly these days — or ticks off another year of being in the biz — is really damn good. And really-damn-good as our baseline opens up a whole new world of epicurean pleasures. In 2017, we’ll dig in. How? Chefs are now waking up before sunrise to make sure your breakfast is as good as your dinner. Local distillers are serving you ...

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The ‘Mufgel’ Is the Latest Food Mash-up We Didn’t Ask For

Source: Grub Street NY

It’s part muffin, part bagel, entirely strange, and yes, also a little bit enticing. Especially the ones slathered in cheese. And like so many other viral food crazes, it is the product of the Bagel Store’s Scot Rossillo.

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The Latest Food Trend Is Eating Gourmet Food and Cocktails Made Out of Bugs

Source: Grub Street NY

If New York creatives and social-media influencers like Questlove and Arielle Zuckerberg (sister of Mark) are to be believed, nothing is trendier right now than consuming stuff like fried silkworms and cricket-infused vodka.

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Culinary Terms That Really Should Exist By Now

Source: Washingtonian Food

Illustration by Claire McCracken.

Brotein

(n.) Hulking portion of meat proferred by tatted-up DC chef. Example: whole lamb shoulder at Kapnos.

Culinary Terms That Really Should Exist By Now
Illustration by Claire McCracken.

Entréetizer

(n.) Dish bigger than a small plate but not substantial enough to be a main course. Example: scallop boudin blanc at Convivial.

Culinary Terms That Really Should Exist By Now
Illustrations by Claire McCracken.

Egotastical

(adj.) Dish more remarkable for its use of modernist kitchen toys than for its deliciousness. Example: Dragon’s Breath popcorn at Minibar.

Culinary Terms That Really Should Exist By Now
Illustrations by Claire McCracken.

Linejacker

(n.) One who pays a stand-in to wait in a restaurant line. Frequently spotted at: Rose’s Luxury.

Culinary Terms That Really Should Exist By Now
...

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Types of Cuisines That Should Definitely Exist in DC

Source: Washingtonian Food

Descriptions like “Italian” or “Chinese” don’t really cut it in 2016. Here are some labels we’d prefer.

Dowager French

See: Chez Billy Sud, Bistro Bis

Hipster Asian

Types of Cuisines That Should Definitely Exist in DC

See: Bad Saint, Momofuku CCDC

Virginia Piedmontese

Types of Cuisines That Should Definitely Exist in DC

See: The Inn at Little Washington

Key-Party Retro

Types of Cuisines That Should Definitely Exist in DC

See: The Riggsby

Designer Italian

Types of Cuisines That Should Definitely Exist in DC

See: Masseria, Centrolina

This article appears in our February 2016 issue of Washingtonian.

The Article Types of Cuisines That Should Definitely Exist in DC appeared first on Washingtonian.

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What’s the hottest food trend?

Source: Atlanta Journal Constitution

KFC recently launched Nashville Hot Chicken in all its U.S. locations. Photo credit: KFC

NOW TRENDING: Nashville Hot Chicken

At the start of the year, I noted that Nashville hot chicken – that manner of dousing fried chicken in hot sauce and serving it over a piece of white bread – was among food trends picking up steam.

>>Also trending in Atlanta restaurants: Porridge

>>The 2016 trends for Atlanta restaurants

Curiously, just a day or two after filing that story, O’Charley’s Restaurant and Bar sent a press release announcing that it would be launching a new Southern-inspired ...

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6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

Source: Washingtonian Food

Cured egg yolk

Try it with: Hamachi tataki at Crane & Turtle; tuna ceviche at China Chilcano.

Black garlic

6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

Try it with: Corvina at Masseria; goat-cheese ravioli at Ardeo & Bardeo.

Benne seeds

6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

Try them with: Lemongrass-ice-cream sandwich at Restaurant Eve.

Blue catfish

6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

Try it with: Tamarind soup at Thip Khao; skordalia at Zaytinya.

Wild rice

6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

Try it with: Cauliflower steak at the Inn at Little Washington.

Calabrian chilies

6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

Try them with: Deviled eggs at the Riggsby.

This article appears in our February 2016 issue of Washingtonian.

The Article 6 Hot ...

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