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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Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]