5 menu trends worth noticing
Published in FSD Update
Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five trends we’re keeping an eye on.
1. Edibles or recyclables?
The name alone is a grabber: Jalapeno Bottle Caps. Are they a recycling effort or are they actually edible? Fuzzy’s Taco Shop introduced these battered and fried fresh jalapeno slices as a limited-time appetizer for $3.99. They’re served in a basket with housemade avocado ranch dressing for dipping.