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8 More of the Biggest Food Trends

We alluded to more trend coverage after our first trend post, and here it is. New York weighed in with some good evidence of new dining trends, and confirmed our suspicions about others we'd been tracking already. Hints: pickle juice, goat butter, savory granola.

Sea beans: The crunchy, salty, wild-foraged vegetable was spotted at Degustation in NYC, accenting a creamy almond soup; at SF's Saison garnishing an amazing abalone dish; and at the Langham in Pasadena garnishing halibut cheeks.

Savory granola: Basil flavored with little bits of puffed rice to accompany a tomato dish at Eleven Madison Park; topping a beet salad at Resto, both in NYC.

Condensed-milk ice cream: On the menu at Spot Dessert Bar; served coated in crunchy chocolate cookies as a treat with your bill at WD-50, both in NYC.

Goat butter: Served with the breads at both the Langham in Pasadena and Eleven Madison Park in NYC.

Butterscotch: In classic diner pudding form at Lazy Ox in Los Angeles; in a custard at Spot Dessert Bar in NYC.

Calamansi: The sour limelike Asian citrus was whipped into a foam at Spot Dessert Bar, and squirted on top of cans of Tecate at Fatty ’Cue, both in NYC.

Pickle juice: Used at the Breslin in NYC as a sauce with oysters; at Fatty ’Cue for a drink back, also in NYC.

Tree flavor: Fir-tree-flavored gelée at SF's Saison; pine gazpacho at NY's WD-50.

Posted on Friday, July 23rd, 2010 by Lessley Anderson and Roxanne Webber in CHOW Tour: Innovation 2 Comments

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COMMENT

  • Isn't "savory granola" pretty much just a form of chevda? And/or an upscale version of Chex Mix?

  • I definitely agree with tree flavor (there's a pine-flavored martini in Seattle at a Tom Douglas restaurant - can't remember which one) and I've seen it popping up on menus in various applications. However, I consider pickle juice more of a resurgence than trend (also seen that used a lot in drink recipes as well. Lots of people use pickle juice in potato salad and other recipes, so perhaps the...+READ

    I definitely agree with tree flavor (there's a pine-flavored martini in Seattle at a Tom Douglas restaurant - can't remember which one) and I've seen it popping up on menus in various applications. However, I consider pickle juice more of a resurgence than trend (also seen that used a lot in drink recipes as well. Lots of people use pickle juice in potato salad and other recipes, so perhaps the drink/oyster recipes are more application expansion.-COLLAPSE

  • Some of these seem less like trends, and more like things that have inexplicably happened twice ...