2014 restaurant trends
(Continued from page 3)
• Tableside service: Traditional (the bolito misto cart at Poggio in Sausalito, Calif., and the tableside Caesar salad at Carbone in New York) and not-so-traditional (the Margarita cart at Stampede 66 in Dallas, where the drinks are frozen with liquid nitrogen) tableside presentations appeal to customers and are good for the bottom line, according to Freeman. “The wow presentations mean big bucks,” he said.
• Niche ethnic: Restaurants like Fat Rice in Chicago, which specializes in the cuisine of Macao, and La Urbana in San Francisco, serving the food of Mexico City, are examples of the specificity with which some restaurants are presenting their ethnic cuisine.
• Multipurpose restaurants: Expect more places like Pass and Provisions in Houston, which is a fine dining restaurant on one side and a casual restaurant on the other.
• Live art: Restaurants are using digital images, both still and moving, to keep their art changing, such as the videos of Flamenco dancers at Canela in San Francisco.
• Year of the brasserie: Not necessarily French, but casual, sophisticated and boisterous restaurants such as Lafayette in New York and Cavalier in San Francisco are on the leading edge of this trend.
• “Gilded chopsticks”: Higher-end Asian restaurants are in the offing at places like Hakkasan in New York, San Francisco and Miami, and M.Y. China in San Francisco.
This story has been revised to reflect the following correction:
Correction: Nov. 7, 2013 A previous version of this story misstated the name of Hi-Lo BBQ and incorrectly reported the menu offerings at Copita Taqueria y Comida in Sausalito, Calif.
Contact Bret Thorn at email@example.com.
Follow him on Twitter: @foodwriterdiary