Hot restaurant menu trends for 2012

Staff Writer
Hot restaurant menu trends for 2012

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Others are pouring jallab, a Middle Eastern drink made with date syrup mixed with water and flavored with rosewater.

Clyde Common in Portland, Ore., offers cask-aged Negronis on tap. The move allows for quicker service and barrel aging can add complexity to the beverage, Freeman said.

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New ingredients: Freeman predicts the Dutch dark treacle syrup known as stroop will soon catch on in the U.S. He points to the restaurant Vandaag in New York, where stroop syrup spikes a potato dish with bacon, apple and grilled chicory.

Other menu items Freeman says will gain popularity next year:

• “Snow ice,” a version of shaved ice cream imported from Taiwan
• Schnitzel sandwiches
• House-made flavored marshmallows
• Lamb belly
• Goose eggs
• The use of crispy skin, whether from pork, chicken or fish.

Contact Lisa Jennings at lisa.jennings@penton.com.
Follow her on Twitter: @livetodineout