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The eating out landscape
Trend spotlight:
Food courts are getting a serious glow-up! Across the US, they’re transforming into buzzing food halls where fresh talent and bold flavors take center stage. These hubs bring communities together, create jobs, and give up-and-coming food entrepreneurs a shot—no big budget needed. Plus, diners get a one-stop feast of authentic, diverse eats. Win-win!
Here are some examples of the best indoor food markets in the USA.
This trend has already taken place in the UK with more dining halls popping up across major cities such as London, Liverpool and Manchester.
Here are some examples of the best indoor food markets in the UK.
Curated food halls are giving American consumers’ access to a whole host of emerging cuisines such as Vietnamese, Korean and Peruvian simultaneously. It’s encouraging them to become more knowledgeable foodies and have a broader range of tastes and experiences. The diversity food halls offer has added to their demands when it comes to choice on menus. It is one of the driving forces behind the demand for modern fusion collisions we see evolving across menus in the US and UK.
From high-end Michelin star restaurants to casual dining chains these flavour mash-ups are creating real talking points on menus: From baby beetroot jerky with green cardamom cream, and pork hock with sprout sambal and lime-beer mustard at Chinese-Indian-Irish-Balinese-influenced restaurant, Scully to Korean haggis tacos at Temper City… To Sushiritto – a Sushi Burrito revolutionising casual dining in the US.
The New South
America’s Southern region has seen a cultural resurgence, driven by the number of professional creative people who are relocating to the area. The new cultural revival is a blend of Southern heritage and outside influences. High living costs in metropolitan cities including New York and Los Angeles have led to a cultural diaspora with many creatives choosing to move to the South for a sense of community and a more affordable way of life. The “New South” already has a huge influence on global popular culture.
The McDonalds menu frequently features specific flavours from the Southern region such as “The Tennessee Stack.”
As the New South influence develops, we expect to see more specific flavour profiles and challenger brands shaping how we view Southern state flavour. Founded in Greenville, South Carolina, Lillie Q’s message is simple: create a Southern-inspired BBQ experience that’s true to regional traditions and reimagined into unique, authentic and delicious flavours.
They believe good BBQ should have 100% natural ingredients, which is why they source as many of their ingredients as possible from local operators: Spicy cayenne from Memphis. Black pepper from Northern Alabama. Apple and lime juices from the West half of the Carolinas, vinegar from the East and tangy mustard from the South.
As well as seeing this definition around regional flavour profiles, new Southern states menus are being given a lighter touch.
Southern food is traditionally known for being classic comfort food, however a new wave of chefs are breaking the norm by reinventing dishes. Whilst staying true to the flavours of the Southern region, many restaurateurs are applying elements of New York fine dining in a contemporary north meets south composition.
1. Atlantas Argosy – Wood-fired pizza argosy-east.com
2. Mason’s in Nashville – Crab Corn Dogs with Mississippi Comeback Sauce – masons-nashville.com
3. Puckett’s Gro puckettsgro.com
4. Poutine is a growing Southern food trend with many restaurants putting a fresh spin on the Canadian curd cheese dish.
