Trendspotting: Awful Offal; Fish Goes Green; Forkage Fees Make Author See Red; Restaurant Diners to See Fewer Tomatoes, and More

* It’s the awful side of offal as Rocky Mountain oysters show up on more menus. Blech. [The Atlantic]

* Move over green eggs and ham: Fish is getting in on the action as well. [Chicago Tribune]

* A restaurant asked Cake Bible author Rose Levy Beranbaum to fork over cash for a “forkage” fee for a — you guessed it — cake. [Chowhound]

* Some restaurants have secret menus that anyone can order so long as you know the secret names. Trust me when I say you’ll probably be better off if you don’t indulge in any of these things. [Coupon Spy]

* Cold weather has killed a lot of tomatoes and they’re in short supply at restaurants. [CNM]

* Restaurants in Dallas are going green. [Dallas Morning News]

* Restaurants in Chicago are serving pretzel bread. [FortWayne.com]

* It’s patio season in Beantown. [Grub Street Boston]

* Garlic goes green — literally. It’s already a vegetable, so it’s not like it’s not “green,” but some varieties are also actually green. [Los Angeles Times]

* Want to find sustainable fish? There’s an app for that. [Miller-McCune]

* More restaurants in New York are going green with rooftop gardens. [New York Magazine]

* It’s tough to keep kosher in Connecticut. [The New York Times]

* Restaurants have better house wines. [The Reporter-Vacaville]

* You can take a nap in Napa after you dine on first-rate cuisine, thanks to top-notch inns with equally impressive restaurants. [San Francisco Chronicle]

* Bars and booze are bringing more business in to restaurants. [South Florida Sun-Sentinel]

* The Star Tribune has had a food section for four decades and in that time, they’ve, admittedly, endorsed some pretty silly trends. [Star Tribune]

* Taiwan restaurants take sustainability a step further. [Trendspotter]

* Our diners up north have the skinny on what’s going to be trendy in food in the future, which has already arrived, apparently. [Vancouver Sun]

* A DC restaurant goes dark but not in the bad way. [Washington Post]

One Response to “Trendspotting: Awful Offal; Fish Goes Green; Forkage Fees Make Author See Red; Restaurant Diners to See Fewer Tomatoes, and More”

  1. Jon Rector

    One of the best meals I ever had was huevos del toro at a little restaurant in San Pedro Sula, Honduras. These once dangling delicacies were grilled to perfection.

Leave a Reply