2016 menu trends
Veggie-centric
More restaurants and culinary professionals are selecting fresh produce to be the star of the plate. Vegetable-centric meals often are vegetarian without being advertised as such. In other dishes, animal protein may be included, but vegetables are still the main attraction.
Sriracha = the new ketchup?
Other condiments and spices are following in the popularity of sriracha. Chimichuri is appearing on top of hamburgers. Other flavor innovations are peri peri barbecue ribs, za’atar spread on crostini, and raita with hot wings.
African flavors
The culinary industry in the United States has yet to explore all of Africa’s cuisines. Berbere, harissa, dukkah, ras el hanout, tsire and other spice mixes and flavors are likely to gain wider use.
Restaurant stores
“Grocerants” refer to grocery stores that also focus on food service. Restaurants are starting to adapt that idea by considering fresh food retail operations. Restaurant customers might show interest in buying uncooked food items such as steak, shrimp and pasta. “If consumers want to eat where they shop for groceries, it’s reasonable to believe they also want to grocery shop where they eat,” the National Restaurant Association said.
Simplicity is key
A counter-movement to molecular gastronomy focuses on stripping down recipes to fewer ingredients, giving those ingredients more room to shine. Preparation methods like pickling, fermenting and smoking are popular once more.
No more gluten-free kale salads?
Trends like kale salad and gluten-free cuisine may be slowing down. “Both of these formerly hot trends have been losing steam over the past couple of years, but we don’t expect either to go away altogether,” the restaurant association said. The two trends more likely may evolve into perennial favorites over time. Kale salads are being adapted to salads like Caesar and Cobb where other greens traditionally are used. Gluten-free items are becoming menu staples at many food service locations.