5. Specialty Sandwiches
Gourmet variations on old favorites have made a comeback. Vesuvio’s in Philadelphia makes their award-winning Philly cheesesteak with filet mignon, provolone, and a spicy Sriracha (Thai-style hot sauce) mayonnaise. Chedd’s, located in Denver and Littleton, Colorado offers thirty varieties of spruced-up grilled cheese sandwiches, including the Meatless Horse (featuring horseradish havarti and chipotle cheddar) and Seeds and Weeds (dill havarti and pesto jack). Even venerable favorite PB&J has found a place in upscale dining—davidburke & donatella in New York have a version involving macadamia nut butter, brioche, foie gras, and strawberry-vanilla jam. For a less intimidating twist, check out San Francisco’s Specialty’s, which adds Granny Smith apples, cranberry sauce, and a banana to the classic. (Photo source: Sifu_renka, cc)
4. Small Plates/Tapas/Mezze
Small plates, tapas, and mezze (Greek for appetizer) have become the favorite choice for patrons looking to enjoy a meal out without the subsequent strain on their wallets. Plus, these types of meals encourage sharing and variety, so the money spent feels more like an investment. Boqueria in New York is a respected Spanish restaurant that serves the usuals like patatas bravas and pan con tomate, as well as creative tapas like Txipirones (baby squid and black olive vinaigrette). The Stanton Social, also in New York, offers an impressive array of “sliders,” mini gourmet burgers/sandwiches (including the Kobe Philly, made with goat cheese and truffle fondue) that are an increasingly popular appetizer choice. (Photo source: Kphua, cc)
3. Organic Produce
Offering organic options has become standard at many places, so competing restaurants have had to get crafty. L’Etoile in Madison, Wisconsin boasts a flavorful and unique menu that includes dishes such as roasted Jordandal chicken and polenta cakes, not to mention a wealth of local gourmet cheeses. (It is Wisconsin, after all.) However, organic food need not be fancy or overwhelming; Flatbread, with locations on the East Coast, makes delicious organic pizzas (including nitrate-free pepperoni!). Lettus in San Francisco offers a variety of organic dishes, everything from salads to curries to the best veggie burger you will ever have. (Photo source: Ciaochow, cc)
2. Locally-Grown Produce
Locally-grown produce is as hot as ever as more people branch out to farmer’s markets and realize that the local stuff tastes better, is more affordable, and benefits the environment. Many eateries are jumping on the locally-grown bandwagon, but Berkeley’s Chez Panisse has been doing it since 1971. Chez Panisse’s menu changes nightly based on what’s freshest and most in season, and features an eclectic mix of the Bay Area’s best fruits, vegetables, and meats. At the Woodfire Grill in Atlanta, Chef Michael Tuohy names his entrees after the local farms that provided the ingredients. Not only do patrons support sustainable farming practices and sample local goodies, they also get a lesson on their hometown farming industry, too. (Photo source: Annie-John, cc)
1. Bite-Sized Desserts
With the influx of economic woes, Americans have a reason other than the battle of the bulge to cut back on desserts. Restaurants have responded by offering smaller portions of sweets—tiny, one- or two-bite concoctions meant to give the taste of a gourmet dessert without the caloric guilt or hefty sum. The craze started with Magnolia cupcakes, a dessert Carrie Bradshaw introduced to non-New Yorkers on Sex and the City. Magnolia’s tiny but fancy cupcakes are aesthetically pleasing and made without preservatives. Those craving more variety should check out East Coast-favorite Seasons 52, which offers “mini indulgences” like Key Lime Pie, Pecan Pie with Vanilla Bean Mousse, and Fresh Fruit Cheesecake—all bite-sized, and all reasonably priced at $2.25 each. Even the chain P.F. Chang’s had added mini desserts to its menu, including a Banana Split, Smores, and the delicious-sounding Mini Great Wall of Chocolate. (Photo source: Giovannijl-s_photohut, cc)
I’m happy that restaurants are responding to the desires of customers by making healthy, affordable, and sustainable options so readily available. If we as consumers choose to dine out, it’s comforting to know that we can invest that money in positive culinary practices and make the restaurant trip a truly memorable and unique experience. It sure beats plain old Mickey D’s … even if their burgers are only a dollar.
