Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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Karl Pfleider

Karl Pfleider

Even on an ever-changing menu, some dishes carve out a permanent place, earning that honor through a combination of great sales and signature representation of the restaurant concept. The Blind Pig Kitchen + Bar, a modern American spot known for its progressive menu, features a Chicken Karaage, a popular starter that’s a spin on the Japanese classic.

“This dish is one of my personal favorites because it hits a little bit of everything—the crispy and meaty bites from the deep-fried chicken thigh, the cream and spice from the wasabi aïoli, and the acidity and freshness from the fresh-squeezed charred lemon juice and shishito peppers,” says Executive Chef Karl Pfleider. “It’s a great munchie to snack on while having a beer.” As a “staff pro tip,” he suggests to guests that they also order a side of Kimchi Fried Rice, moving the fried chicken shareable to a Japanese-inspired meal.

 

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About The Author

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Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.