Dishes that are a mash-up of global flavors — like sashimi tostadas and tandoori spaghetti — will hit menus in 2023, restaurant forecasters say. The style has been dubbed 'chaos cooking.'
Evidence this is going mainstream? TGI Fridays' new curry-ladencalled "flavor tourism" that has consumers seeking "to expand their palates with unique global fare," according to the National Restaurant Association'sOn the rise, per the group: Hot sauces like Sriracha, ganjang and guajillo chili sauce.Mondays are trending as a dining-out night, as they're seen as "an extension of the weekend" in the hybrid work era, Soo says.
Expect more showy tableside experiences beyond the familiar guacamole-prep ritual. Hot spots such as Miller & Lux in San Francisco turn Caesar salad into anColombian restaurants are having a moment, as is other Latin and South American fare, as well as Hawaiian cuisine. Charcuterie boards, elevated bar snacks and loaded fries — with flavors like ghost pepper and hot honey — are going strong.There's an arms race to create video-friendly dishes for TikTok, which is rapidly supplanting Instagram and Facebook as the go-to social platform for people deciding where to eat.
"Cheese pulls, sauce drips, drink pours, tableside preparations are all key," Mike Kostyo of DatassentialPeople "don't just want that static shot of a dish against a nice background — they want there to be some action," he said. While search engines remain the #1 way people discover new eateries, TikTok "is becoming the marketing channel that restaurants can't ignore,"
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