A look at some of the standout food and drink from Restaurant Hospitality’s New on the Menu column
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It has inarguably been a difficult year for restaurants, especially independent ones, but the people in charge of food & beverage at eating and drinking establishments didn’t let up on their creativity. They continued to draw inspiration from the ingredients and people around them, as well as their own talents, to create new menu items.
A look back on 2024 reveals a showcase of culinary brilliance, with chefs and beverage professionals across the country crafting dishes and drinks that push the boundaries of flavor, technique, and storytelling. From inventive twists on classic cocktails to reimagined comfort foods and globally inspired creations, the items that stood out this year reflect an industry teeming with innovation and artistry.
There were recreations of desserts as savory dishes and savory dishes as desserts. Lesser-known spirits such as sotol and singani emerged on cocktail menus. Seasonal ingredients were incorporated into traditional dishes, and menu items that told stories of chefs’ own professional lives as well as those of their staff.
Meat and seafood were swapped out for vegetables or, increasingly, with mushrooms in ways that seemed natural and logical, just as different culinary traditions were fused rather than forced.
Read on for just a taste of the artistry that defined the restaurant world in 2024.
Contact Bret Thorn at [email protected]
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