“We call it restaurant inception,” says chef Greg Baxtrom.
- The Best of the Best: New Chefs and Trends You Need to Know About Right Now
- Avocado Dessert Is the Next Avocado Trend to Watch
- The Super-Long Sentence-Length Restaurant Naming Trend Happening Right Now
Get the Yakitori Olmsted, and that original menu is taken away and you’re given laminated white ones with badly lit, yellowish photos of drinks and a check-off list featuring skewers of fat shiitake mushrooms, chicken hearts and dark meat threaded with scallions. It’s like cramming a completely different restaurant in one line item on the menu, and you’re starting to see it at restaurants across the country.