Restaurant Trends, Part 9

We’re almost to the end of our ten-part series on current restaurant trends here at the One Fat Blog – we hope you enjoy!

 

9) The New High-End Bar Snack: The Fried Pickle. Yes, that’s right, the traditional snack commonly found in the south (and popularized by Bernell “Fatman” Austin in 1963 at the Duchess Drive In of Atkins, Arkansas) has found new popularity in several prominent barrooms around the country.

 

Trenchermen in Chicago has gone even farther than the standard batter-dipped dill, creating the “pickle tot;” a mixture of tater tot and fried pickle served with red onion and a Greek yogurt-based adaptation of ranch dressing. Oak at Fourteenth in Boulder Colorado has a tempura-style offering, while LT Burger in NYC’s beer-batter fried pickle coins are the most popular item on the menu.

 

If you are thinking of adding fried pickles to your menu, call One Fat Frog today. We just received a slew of Imperial Range Elite EFS-40 Deep Fat Fryers that will handle all your frying needs. Of course, we have everything ELSE you could need for your start-up, bar, restaurant, food truck, or anything else in the food service industry, so call today to find out the latest in prices and availability.

 

One Fat Frog Restaurant Equipment

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