Author: Flavor & The Menu Staff

PHOTO CREDIT: Flavor & The Menu Staff The flavor trends in the modern American tavern revolve around keeping dishes familiar but adding touches that elevate the flavor experience. Chef David French took a twist on the classic Italian panzanella salad so it both fit within the tavern model and stood out with unique flavor and texture. “Our take on this classic replaces the main ingredient of stale bread that’s been soaked in olive oil and tomatoes with housemade pretzel bread and romaine hearts that have been tossed in olive oil, salt and pepper, then grilled on very hot coals,...

PHOTO CREDIT: Flavor & The Menu Staff Steve McDonagh and Dan Smith, also known as the Hearty Boys, opened a two-year pop-up with Pastry Chef Gale Gand. The three collaborated on SpritzBurger’s menu: Steve behind the bar, Dan at the stove and Gale on desserts. They featured a monthly “Collision Burger,” turning to culinary friends like Rick Tramonto and Sara Moulton for their burger contributions. “When 2016 finally arrived and we hit our last month on our two-year lease, we thought it only appropriate to create a Collision Burger made up of the best of the three of us,”...

PHOTO CREDIT: Flavor & The Menu Staff Fried squash blossoms are a special treat in and of themselves, but the version at both Cucina Enoteca and Cucina Urbana (part of the Urban Kitchen Group) takes them to cult-favorite levels. Combining locally sourced produce with Italian traditions, the blossom is stuffed with whipped housemade lemon ricotta, then fried tempura-style and coated with lemon aïoli and opal basil pesto. “When you first bite into this, you have an explosion of flavor with the lemon ricotta inside of the delicate flower,” says Executive Chef Joe Magnanelli. “Each bite has a little different...

PHOTO CREDIT: Flavor & The Menu Staff There’s a story behind the deliciously unhinged version of poutine that Crop Rocks serves as part of its bar menu. Steve Schimoler, Chef/Owner of four Crop restaurants, was at a local dive bar in the wee hours when he was challenged to do a kitchen takeover. “I invaded their kitchen and got to work. The place basically had burgers and fries, so I felt a mash-up was the only option,” he recalls. “The results became infamous and eventually found a home on my rock-and-roll-driven bar menu at Crop Rocks.” The dish was...

PHOTO CREDIT: Flavor & The Menu Staff There’s so much innovation happening in the fried chicken space, and today’s diners are eating it up, responding to this trend’s comfort-food appeal and flavor-forward approach. Chef Heather Terhune of Kimpton Hotels & Restaurants wanted to draw upon what she liked about fast-food fried chicken—especially the salty and crispy elements—so she developed her Pickle Brined Fried Chicken Thighs by brining the chicken in pickle juice. “It is simple fried chicken, but with a twist. Chefs brine all kinds of protein, but rarely do they use vinegar. It was a way to utilize...