Food Critics: Restaurant Trends | KCUR

Food Critics: Restaurant Trends

Sep 6, 2013

Credit Pace J Miller / Creative Commons

When you dine out you may have noticed that certain trends have been popping up lately. We're seeing noisier dining rooms, smaller portions, and desserts almost as expensive as the entrees. And whatever happened to salad bars, anyway?

Friday on Central Standard, Charles Ferruzza and the restaurant critics discuss modern restaurant trends – from creative cocktails to coconut milk lattes – and the way that those innovations are changing the way that we eat in all kinds of venues, from fast-food to high end bistros. If you’ve seen changes in the hospitality industry that you like – or don’t like – you can join our conversation by sharing your observations on everything from unisex bathrooms to ordering on a table-top computer in the comments below.

New & Noteworthy:

Trends in restaurants and food:

  • Fried egg
  • Pork belly
  • Bacon
  • Seafood awareness
  • Sliders
  • "Local"
  • Chinese Menus, like the one at Oriental Bistro - 1511 West 23rd Street, Lawrence, Kan. OR New Peking - 540 Westport Road, Kansas City, Mo.
  • Bad coffee at restaurants 
  • Small plates/tapas as a meal
  • Pretzel derivatives, no actual pretzels
  • Baby kale
  • Misuse and overuse of word "artisanal"
  • Flatbread
  • Quinoa
  • House-made condiments
  • Sensitivity to special diets
  • Gluten-free
  • Celebrity chefs