Top US Menu Trends for 2009

Top US Menu Trends for 2009

Top Culinary Trend – Tapping Beer’s Potential: Now that beer is the new wine, thanks to a flood of new craft beer products and imports, chefs are creating menus that match beer lists in their complexity and casual-yet-sophisticated approach to pub food. Beyond the usual pretzels and peanuts, these post-modern pub menus present hearty food that’s designed to pair with beer.

Top Concept Trend – Barbecue Branches Out: A wave of new barbecue restaurants is introducing consumers to more sophisticated interpretations of classic barbecue-shack specialties with a difference – upgraded with signature sides, more interesting preparations and full wine lists and cocktails. This “urban barbecue” approach will offer chefs opportunities to bring barbecue’s flavours, techniques and presentations beyond its established boundaries.

Top Comeback Trend – French Bistro: After years of being overshadowed by Asian and Latin fare, classic French bistro cuisine is being taken up by leading chefs looking to bring their culinary vision to a more approachable and moderately priced style of dining. These new-generation bistros sport a bustling energy and broadened appeal to bring a new generation back to French food.

Top Menu-Making Trend – Snack Attack: The appetizer-entree-and-dessert meal progression will never be the same; from small plates and wine-bar menus to fast-food “fourth meals” and handhelds, snacking offers an affordable way for consumers to sample and share interesting new foods.

Top Ethno-Cuisine Trend – Asian Noodle-Mania: From Japanese ramen and soba chains establishing beachheads in the U.S. to Asian-American chefs like David Chang offering upscale takes on classic noodles, and a proliferation of blogs dedicated to the quest for the perfect bowl of noodles, there’s a whole lot of slurping going on.