Opening in 1945 originally as a coffee house, Ray’s Boathouse has been a gathering spot for Seattle families since it was a simple dockside cafe. Seventy years and a couple fires later, Ray's has been rebuilt bigger and better to its current opulence. Overlooking the Puget Sound and the Olympic Mountains, Ray’s dining experience is a treat for your eyes and your tastebuds.
Not all seafood is created equally. On menus across the world, seafood is measured up by the region from which it is sourced, how it is raised, its freshness, price, and parts. Over the past six months, according to Foodable Labs, nearly 7 million conversations on social media mentioned seafood in a positive light in connection to restaurant menus.
What does it mean when you use the term “quality ingredients”? Restaurants and brands toss the phrase everywhere on their menus and websites, but does that mean we buy the absolute best of everything? If not, why not? Quality is as subjective as flavor — but quality isn’t just throwing money at the most expensive ingredients.
Mary Sue Milliken and Susan Feniger, chefs and co-owners of Border Grill, were inspired by authentic Latin flavors they first discovered in the kitchen of a French restaurant. During staff meals, the pair enjoyed Oaxacan and the Yucatecan home cooking prepared by their fellow cooks from Mexico. They brought knowledge back to California and put their own spin on it to create the Latin-fusion restaurant Border Grill.
All trends seem to plateau sooner rather than later, but few ride along in full force before something takes its place or someone slanders its status. All types of foodservice outlets need to take note of trends and why they rise and fall. Quick-service, full service, fine dining, and caterers are all subjected to reviews as customers are quick to judge as soon as they read over your menu.
The Willows Inn on Lummi Island is an experience unlike any other, calm and peaceful, separated from a busy bustling life, and so special that guests have to take a ferry ride there. What makes this restaurant even more unique? The ingredients are foraged, and if they're not found in the forests surrounding the concept, they are grown in a private culinary farm or caught in the sea in which the island lives.
No Rules in Dining: What Big Trends Will We See Next?
By Jim Berman, Foodable Industry Expert
Upscale chefs playing down-scale roles. Fast-fooding of the eclectic palate. What is next for this "No Rules" era of dining? Edison lights, shrunken menus, refreshingly loud music, and shareable plates are de rigueur. So, where are you going?
Breakfast Playing a Part Long After the Work Day Has Begun
Frittatas have long been a lunch staple. Alas, move over for omelettes and even the up-ended breakfast sandwich sliding their way onto lunch menus. Breakfast for dinner? Not just a Western omelette with toast and homefries. Rather, look for craft egg dishes with a shave or two of truffle, a drizzle of herb oil or dollop of the oh-so-on-trend compound butter. Forget not the humble pancake. Built of more bold flavors than all-purpose flour, the pancake plays the role of a gentle canvas. Think buckwheat, herbs, and protein.
Below, we share some of our favorite shots from our travels around the country. Enjoy!