While local, seasonal ingredients will continue to anchor menus this fall, chefs and restaurateurs are focusing on innovations that allow guests to customize their visits and to eat and drink at unconventional times and places. As the weather cools and the economy remains tepid, many operators also expect side dishes and vegetable-based preparations to become more prevalent, giving the customers the option of mixing and matching, sharing or possibly just splitting a few sides with cocktails ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.