Fine Dining Embraces More Ethnic Flavors on Menus, and Middle Eastern Cuisine is Having a Moment

 Pickled Octopus with Greek vinegars and herbs, sundried tomato, capers and olive salsa. | Foodable WebTV Network

 Pickled Octopus with Greek vinegars and herbs, sundried tomato, capers and olive salsa. | Foodable WebTV Network

Now, more than ever, we are seeing new flavors take the forefront on menus. Ethnic cuisine has become embraced, especially by Millennials. The rise of ethnic concepts within the fast casual sector of the restaurant industry, for example, has become one of the Top 3 most frequented segments, after sandwich and Fresh Mex, according to recent RSMI data*. But with Millennials having most spending power in more affordable sectors like fast casual, what’s to say of fine dining?

Perhaps Gen Xers and Baby Boomers aren’t as known to willing push their palates, but, according to a recent piece in the New York Times, fine dine guests are appreciating these new tastes, as chefs are beginning to really infuse more ethnic cuisine into their menus, and more ethnic ingredients into their dishes. Middle Eastern in particular is having a moment. Read More

 

*Stay tuned for our Annual Fast Casual Social 100 Report, coming soon!