Author: Flavor & The Menu Staff

PHOTO CREDIT: Flavor & The Menu Staff At Nectar Restaurant, the Warm Grains Bowl epitomizes comfort that’s both good-for-you and bursting with flavor. Quinoa, bulgur and French lentils form the base of the dish, tossed with seasonal, local, roasted vegetables and a sesame tahini dressing. The dish is finished with kimchi, fried local farm egg, and garnished with sesame seeds. “As the seasons change, we incorporate appropriate vegetables and herbs,” says Julie Francis, Chef/Owner. “In the winter months, we use root vegetables, cauliflower, broccoli and mushrooms.” Guests respond to the wholesome and healthy ingredients, as well as the bright...

PHOTO CREDIT: Flavor & The Menu Staff Upping the flavor ante and marking a clear point of difference are key in foodservice today. At Freebirds, the push to constantly evolve led to the new and improved Flame-Grilled Steak, used in a fresh, from-scratch recipe in burritos, salads and other dishes. For this, the burrito concept sourced a lesser-known cut of steak called the sirloin flap. “This cut is ultra-juicy with a buttery flavor and a tender, robust texture that eats like a filet mignon,” says James Sanchez, Director of Culinary. To dial up flavor, his team developed a rub...

PHOTO CREDIT: Flavor & The Menu Staff Upping the flavor ante and marking a clear point of difference are key in foodservice today. At Freebirds, the push to constantly evolve led to the new and improved Flame-Grilled Steak, used in a fresh, from-scratch recipe in burritos, salads and other dishes. For this, the burrito concept sourced a lesser-known cut of steak called the sirloin flap. “This cut is ultra-juicy with a buttery flavor and a tender, robust texture that eats like a filet mignon,” says James Sanchez, Director of Culinary. To dial up flavor, his team developed a rub...

PHOTO CREDIT: Flavor & The Menu Staff Now that calamari is a menu standard, octopus offers the next flavor frontier in cephalapods. And diners here are just starting to discover the wonder of well-prepared octopus—meaty, tender, delicious. The Grilled Octopus, a signature dish at Kyma, has been on the menu for more than 15 years. It’s ordered by more than 95 percent of its customers. Executive Chef Pano Karatassos, who is often credited with introducing octopus to Atlanta more than a decade ago, cooks about 16 8-lb. octopuses a day, paying close attention to cooking times, as each can...

PHOTO CREDIT: Flavor & The Menu Staff New on the menu, Boudin’s Forbidden Rice & Sesame Chicken Salad offers diners a nutrient-rich dish inflected with global flavors, all on the foundation of an on-trend ancient grain that delivers a compelling narrative. Forbidden rice is a black rice that was once reserved for royalty in China and was hailed for its nutritious value. “We’re committed to staying on top of the trends. The inspiration for this salad was ignited by consumers’ evolving palates and demand for more adventurous flavors,” says Alan Skversky, Corporate Chef.  “I sought to combine an abundance...