Atlanta Restaurants & Food
Atlanta Restaurants & Food

Food cronuts to Piecaken, these are the food hybrid trends that blew up

April 12, 2018

People love a good food hybrid -- when the cronut was introduced in 2013, lines snaked around the

Dominique Ansel Bakery in New York. Scroll down to check out other food hybrids that made a splash, and check out the links to see some global food mashups making their marks in metro Atlanta.

Explore10 metro Atlanta mashup restaurants to try
ExploreWhy Viet Cajun food in Atlanta is opposite of fusion
ExploreHumble taco a blank canvas for seemingly all the flavors of the world
ExploreNontraditional ramen worthy of its own tradition
ExploreCollards go global in metro Atlanta
ExploreCreative condiments add zing to meals at Atlanta restaurants
ExploreEven fries and tots are getting the fusion treatment
ExplorePizza takes a spin around the world at these metro Atlanta restaurants
ExploreWrap your hands around these global mashups
Explore8 cocktails that stir up global flavors at metro Atlanta bars
ExploreGlobal flavors rise and shine on breakfast menus around metro Atlanta

<<Videos:

ExploreInside Blaxican’s fusion cuisine
ExploreInside Bon Ton’s fusion cuisine
ExploreKorean and Thai fusion cuisine in Atlanta

<<Podcast: 

Listen to AJC dining editor Ligaya Figueras on Apple Podcasts

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A feast from the Po’Boy Shop in Decatur. Clockwise from left: Fried pickles, boudin balls, gumbo, a combo platter with fried oysters, grouper, hush puppies, and slaw; and a Surf & Turf po’boy (fried shrimp with roast beef and its debris). Wendell Brock for The Atlanta Journal Constitution

Credit: Wendell Brock

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