Three protein trends being tapped for successful product development

…Asian Island foods, a trend identified by Chicago-based consultancy Technomic. It has propelled Asian Island chicken on menus. At the same time, consumers are looking for protein alternatives to meat and are driving an interest in the creation of more food products and menu items that tap the nutrition and appeal of pulses and plant-based proteins.

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What are the next top global flavors for restaurants to tap?

“Thai, Indian, Korean and North African Influences are hot right now and are breaking through into foodservice in the form of sauces, spirces and proteins,” she says…Technomic, a Chicago-based foodservice research film and consultancy, has also presented Southeast Asia as a source of flavor trends.

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P.F. Chang’s introduces new bowl-centric lunch menu and cocktail lineup

P.F. Chang’s new “wok-fired” lunch bowl menu will comprise selections that include the Bibimbap, Chiang Mai Noodle Bowl, Tokyo Udon Noodle Bowl. In addition to these chef-inspired bowls…Sparkling Blossom: Grey Goose Vodka, St.-Germain Elderflower liqueur, Blushing Geisha, Red Dragon, Japanese Old Fashioned

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Key ideas abound in D.C.’s coffee culture: Brewing excellence

The wide variety of new coffee houses in the area includes Compass Coffee and Lil’B Coffee and Eatery, as well as coffee houses from regions outside of the DMV area, like Rwandan brand Bourbon Coffee.

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Georgian restaurant Supra arrives in D.C.

The buzz has been growing on the opening of Supra on 11th Street in Northwest, Washington, D.C., bringing the traditions and dishes from the Republic of Georgia

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Siren by RW debuts bountiful pescatarian Sunday brunch

Siren, a Robert Wiedmaier restaurant located at The Darcy Hotel, will begin serving a buffet-style brunch on Sundays…favorable review by Tom Sietsema

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Jaleo celebrates October Gin and Tonic Festival, drink, menu

Jaleo locations in the Washington, D.C. area will offer a special menu in celebration of Gin and Tonic Week at the José Andrés restaurants October 21 – October 29, 2017.

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Tico D.C. expands menu, adds new ceviches, tacos, small plates

Tico D.C. has expanded its menu, marking one of the biggest overhauls to its offerings, including new tacos, ceviches, small plates and large plates, a la plancha items

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