RI Food Trends for 2011
Monday, January 03, 2011
It's a new year, and RI is hopping with the latest in food and drink. What's coming in 2011?
Upscale Hot Dogs
It's been named by the James Beard Foundation as one of the nation's food trends for '11, and RI already has a firm foothold with the eponymous Tini Weenie. Playing with sophistication on RI's famous hot weiner, chef Darius Salko has topped a juicy weiner with a fresh relish. Add a perfect roll and it's a trend unto itself. Look for more takes on this great idea elsewhere in the state in the year to come.
Food Trucks
"Look for everyone with a license to open a food truck this year," said one RI chef. The legacy that started on Broad Street first went upscale with Chez Pascal's Hewtin's Dogs Mobile, Like No Udder, the frozen dessert truck that's vegan friendly, and Sugarush, the newest entry on the streets with upscale cupcakes and desserts. "It's now just hitting Providence," said Sugarush's Kristin Amico, of the food truck trend. Expect more foods, more variety, more meals on wheels in 2011.
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Great food in a great bar setting. That's the secret of a gastropub, and the trend that rocked Great Britain earlier in the decade has landed in Rhode Island for the coming year. Take Fat Belly's Pub, the growing family of pubs that's taking the plates up a serious notch, adding desserts like profiteroles with house-made raspberry ice cream, to admittedly knock-out burgers. On the other hand, Monty's Restaurant at Vanderbilt Hall in Newport took a classic pub menu (from steak and ale pie to bangers and mash), and made it upscale with fresh preparations. Word on the street is that this isn't the end of the trend: look for more gourmet pub fare in 2011.
Retro Cocktail Renaissance
Glimmers on the cocktail scene in 2010 will take center stage this year in bars throughout the state, as retro pours
such as the Aviation, the Old-Fashioned, and the Sazerac hold court. Further, gin and rye kick tequila and vodka to the curb, especially among the younger set. Even Galliano is making a comeback.
Back-of-House Butchery
With local livestock increasingly available, smart chefs are taking advantage of acquiring and butchering whole pigs, as well as other meats. Along with the artisan butchery trend picking up steam locally, look for more goat and rabbit on menus this year, say local chefs.
Pie
Goodbye cupcake, hello pie. Dessert watchers from Newport to Providence are picking up the latest in sweet finishes - the hottest national trend for the new year. Local restaurants already known for their pies
(such as Olga's Cup and Saucer) will lead the way, and Winter Farmer's Market purveyors are already hot on the trail. How soon before RI gets its pie-only pop-up?
Tartare
Named on several national lists for 2011, this retro dish featuring finely chopped raw meat or fish is back in vogue locally. In fact, Vintage in Woonsocket was featuring a great tartare last year, but it's all the talk at Local 121. That and a 50s cocktail, and you're good to go, trend-wise.
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