Cocktails with a culinary twist, the "nose to tail” movement, South American and Mediterranean-influenced cuisine, and re-imagined childhood desserts are among the top trends according to Kimpton Hotels & Restaurants’ 2017 Culinary & Cocktails Trend Forecast.
The forecast findings were uncovered via an extensive survey of leading chefs, sommeliers, general managers and bartenders from 70 plus acclaimed Kimpton restaurants, bars and lounges across more than 30 U.S. cities.
"When it comes to culinary trends, Kimpton chefs and bartenders are on the hunt for the flavours and techniques that tantalise taste buds and expand diners’ culinary universe. They are true trendsetters and innovators in our kitchens and bars,” said Alex Taylor, Kimpton's Senior Vice President of Restaurants & Bars.
In 2017, restaurant and cocktail enthusiasts can expect to see the following trends come to life across the country.
Top Culinary Trends:
A surge in Mediterranean-inspired dishes like creamy sesame hummus with braised chickpeas, olive oil charred octopus, and Moroccan spiced lamp chops with tomato-cucumber fattoush and lemon yogurt
New twists on favourite childhood desserts like boozy berry sundaes with blackberry chartreuse and sour cherry mascarpone-flavoured frozen push-ups
Ongoing interest in using the whole carcass to create rich, flavourful dishes like oven-roasted bone marrow burgers, chicken skin chips crusted with quinoa and marcona almonds, braised pork neck ragout pappardelle, and cheekily named pig face candy bars with country style pâté and raw sugar brulée
The sustainability-driven "root to leaf” movement that embraces using vegetables in their entirety in dishes like radish greens, carrot top pesto, salt roasted beets, and celery root purées
More lean meat alternatives popping onto menus to be featured in dishes like smoked elk carpaccio and venison tartare as well as ox, bison, boar, ostrich for the more adventurous diner
Spices like cardamom, cumin and turmeric that add an extra kick to any dish
Leading Cocktail Trends:
Adding a culinary twist to classic cocktails with unique ingredients like roasted grapes, salt-roasted plantains, smoked tomato water, puréed red pepper, snap peas, corn, or even pickling brine to create either sweet or savory culinary cocktails
South American-inspired cocktails like a Caipirinha using mezcal, cachaça, jalapeño-infused cachaça, serrano chili syrup or pisco
Fat-washing cocktails with alternative non-meat-based fats like milk, coconut and peanut butter
Wine and cheese remain the top food and drink pairing, but fresh new combinations like oysters and gin or sherry and fries will emerge as chefs and bartenders collaborate more on tasting menus and small plates
Signature cocktails developed out of fermented beverages like Kombucha, ginger beer and coconut kefir for creations like a cranberry and tangerine Kombucha cocktail
San Francisco-based Kimpton Hotels & Restaurants is a leading collection of boutique hotels and restaurants and the acknowledged industry pioneer that first introduced the boutique hotel concept to the United States. Kimpton aims to inspire with touches like yoga mats in every room, complimentary coffee and tea to start the day, hosted evening Wine Hour, in-room fitness programming and complimentary bike rentals. The award-winning restaurants and bars are led by talented chefs and bartenders that offer guests a chance to dine like a local.