Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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C.J. Jacobson

C.J. Jacobson

A bagel and a schmear can make your morning, and Aba, a modern Mediterranean concept from Chicago-based Lettuce Entertain You Enterprises, rises as a perfect case study. In the Jerusalem Bagel, Chef/Partner C.J. Jacobson puts a signature Cal-Med twist on this doughy classic. In addition to the conventional smoked salmon spread, he opts to pair this breakfast/brunch favorite with Mediterranean accoutrements, such as sumac red onions, tomatoes, capers and labneh. It’s a top performer on the restaurant’s weekend brunch menu.

The colorful plate offers flavorful variety with every mouthful. “We put our Mediterranean twist on it and serve it mezze style, so guests can dip into the sides, creating their own bite each time,” says Jacobson. “It’s a guest favorite because it’s two dishes in one—you get to enjoy a warm toasty bagel along with a chilled, smoky spread.”

This item does well as a to-go item, and as off-premise menus continue to command a lot of business, Jacobson has added this morning classic to the dinner menu—both in-restaurant and for takeout.

 

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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.