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Thursday, October 18, 2007
What Trends Have Made it to Your Neck of the Woods?
The Atlanta Journal-Constitution
I’m noticing a few trends. Some, like the gastro pub TAP (and, truth be told, Five Seasons Brewery) are nationally inspired. Small plates — tapas, mezza, apps — whatever you choose to call it, is prevalent still, and the trend doesn’t look like it’s going anywhere soon (which makes it more than a trend, n’est pas?).
Locally, more and more chefs are jumping on the local bandwagon, and making sure diners know it by identifying local farmers and meat producers on their menus. Gnocchi and gnudi are hot. Crudo is hot. Sweet breads are hot. Sous vide is getting pretty luke warm; while pork bellies and bacon are blistering. Cocktails — especially made with gin or tequila — are big time.
What trends have you noticed when dining out? When you travel, what trends are you experiencing — and what would you like to see in Atlanta that isn’t here yet?
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