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7 Creative Fall Restaurant trends

Posted Thu, 4 October 2012

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Micro gardens, house-made preserves, dessert drinks with a kick… Here’s a roundup of the most creative restaurant inspirations for Fall:

1. THINK SMALL: RESTAURANTS WITH MICRO GARDENS
Or ones that source from nearby. Bourbon House in New Orleans uses micro greens from a greenhouse right down the street. Gotta love that.

2. CANNING AND PICKLING
More gardening means more ways to preserve all those goods in restaurants, too. Canning and pickling are making a huge comeback and there are some really creative recipes getting passed around. Beyond the run-of-the-mill pickled dill cucumbers and strawberry preserves are recipes like this one, a Red Pear Lavender Jam.

Sounds so good and it’s a great way to use what’s in season. And like the author said, “It’s a very nice way to welcome fall.” Right in time.

3. LOCAL AND HANDMADE MENU ITEMS
Farmers’ Markets are finally getting the props they deserve. Maybe people are seeing how great it is to meet and thank the people that grow your veggies or bake that bread you love. And now more and more restaurants are using farmers’ markets, too.

The Local Harvest website is awesome. You can type in your area code and it will give you a list of farmers’ markets that are closest to you.

4. VEGGIE CHIPS AND FRIES
Chips and fries are easy, which is probably why we eat so much of them. But now there are recipes of keeping this convenience but with veggies instead of the same ol’ spuds. Here’s one for kale chips and a sauce to dip them in. What new kind of chips are you adding into your menu this fall?

PHOTO: Kale chips with miso dipping sauce, by Love and Lemons.

5. DESSERT DRINKS GET SPIKED
Deciding between dessert and another drink? Have both! The Counter has a milkshake made with cherries, chocolate, vanilla ice cream and Pinot Noir wine. The Fall Menu Preview by Bret Thorn at NRN lists some pretty fun combinations for beer floats, too.

6. MULTI-ETHNIC MENU ITEMS
The Chicago Tribune explains why Peruvian food may be getting some menu space: Influenced by its Inca, Spanish, Italian, African, Chinese and Japanese inhabitants, and fed by its spectacular diversity of ingredients and bountiful sea, Peru’s culinary muscle has reason to be gaining global renown.” It goes on to mention some of Chicago’s best Peruvian restaurants and what they’re known for.

7. BREADS GET ALTERNATIVE
With many people having issues with gluten, restaurants are offering some new ways to bookend sandwiches. Raw apple carrot bread was one of the more creative bread alternatives I found. Getting your fruit and veggies in your bread? Brilliant!

What other restaurant trends are getting you jazzed up for Fall?


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