Restaurant Trends, Part 4

“In matters of style, swim with the current; in matters of principle, stand like a rock.” – Thomas Jefferson

Trends, of course, come and go. That’s why they’re called “trends,” right? But, as business owners, it is important to at least be aware of current trends in our industry, even if we have no intention of following them. Today is part 4 in a 10 part series where the One Fat Frog Blog (One Fat Flog?) will highlight trends, as reported on

4) New American Cuisine. Or, should we say, NEW New American Cuisine. American cuisine means many things to many people, and “New American Cuisine” can seem to defy definition, but it could perhaps be categorized as American food branded with French techniques and Asian flavors – but at what point does it then cease to be “American” food? Many innovative chefs are asking that question, and a number of them have come up with their own answers.

At restaurants like Carbone in New York City, Andrew Michael Italian Kitchen and Hog and Hominy in Memphis, and Underbelly in Houston, traditional American food is unashamedly melded with tastes and flavors that have immigrated here with the people and cultures of the world. Think black-eyed-pea ravioli and Thai fried chicken with kale braised in coconut milk – a “new” take on the classic fried chicken and collard greens. With imagination and innovation, there is no limit to the variations a skilled restauranteur can implement in the New New American Cuisine.