The trend: Charcuterie
Simply put, this culinary specialty is all about cured meats and fish. The concept dates back centuries but is having a renaissance today due to the trend of sourcing out local handcrafted ingredients like sausages, hams and patés.
The restaurant: Salt Tasting Room, Vancouver, salttastingroom.com
The verdict: “I can’t say enough about this restaurant. Tucked away in Gastown, you’ll sit at communal tables and snack on small-batch cured meats, cheeses and gourmet condiments. By focusing on local, artisanal, straight-from-the-farm food (and a to-die-for wine list), Salt hits every trend – and it has staying power. I only wish I lived closer!”
The trend: Gastropub
A step above your standard pub, this concept originated in the U.K. and is slowly making its way to us. Expect upscale food items, a great wine and beer list, and a relaxed atmosphere. It is so hot, Marks & Spencer has a line of Gastropub-branded prepared foods.
The restaurant: The Spotted Pig, New York, thespottedpig.com
The verdict: “This place never disappoints. I go for the top quality food cooked by Michelin-starred chef April Bloomfield in a pub atmosphere. Don’t dare leave without ordering the gnudi with brown butter and sage. Trust me on this one – and thank me later.”
The trend: The New Upscale
Five-star chefs are realizing there’s a market for quality casual food now that people are dining out more than ever.
The restaurant: The Narrow, London, gordonramsay.com/thenarrow
The verdict: “Like many chefs opening casual brasseries (Joel Robuchon, Rob Feenie, Susur Lee and Jamie Kennedy), Gordon Ramsay is using his new pub to expose his talent to a wider audience. It’s a win-win situation for us. We get to indulge at half the cost, and dine in our jeans!”
