Behind the Line
Topic: State of the Industry/Trends
Dining Trends
What works in chef-driven ultra-casual spots and what doesn't?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I think the important thing would be to stay true to the classics. I think an ultra casual spot can't be TOO inventive - it has to at least have the classics available, because there has to be some...
more »
- Leigh Omilinsky
- Pastry Chef
- Sofitel Chicago Water Tower/ Cafe des Architectes
- Chicago/IL
Whenever chefs try to be what they aren't, I feel it is transparent. You can almost taste the insincerity.
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
flavorful simple food with a good price point. Pasta,, smaller protein
portions all work. What doesn't is fancy food, like foie gras.
- Joncarl Lachman
- Executive Chef/Owner
- HB Home Bistro
- Chicago, IL
I believe the the biggest key to our success ( as a chef driven casual spot) is the relationships that we have built with our guests.
You can't underestimate how important it is.
Also....keeping an...
more »
- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
It's hard to say. Based on the chef and the atmosphere almost anything can work. Who would have thought an asian noodle place could make such a delicious bolognese, but urban belly pulls it off.
- Josh Kaplan
- GM/Beverage Manager
- Eleven City Diner
- Chicago, Illinois
As long as the food tastes good and there is value, it works. Bacon in dessert has not cannot will not ever work.
- David Katz
- Executive Chef/Owner
- Philadelphia, PA
Not enough and too much!
- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
Good, honest cooking with quality ingredients works every time no matter what the trend/concept. A bullshit artist can ride a trend wave for a while, but nothing can last without strong fundamental...
more »
- Jason McLeod
- Executive Chef/Owner
- Box Tree Restaurant, Inc
- San Diego, CA
To me it all works, what makes dining out so great is the simple fact that it is so subjective, I just hope guests can see the difference between what is bad and what they do not like...
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
Anything that people love -- pizza, burgers because chefs add a certain skill set. What doesn't -- overpricing because you are a name.
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
What I like in the Chicago restaurant scene is that everyone is finding their own niche that is a reflection of their personality. Paul has always admired the leisure of a great beer and Michael K...
more »
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Cheap, Good and Friendly
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
I wouldn't say there's any one thing that doesn't work, I think any well-crafted concept can succeed in the world of casual dining.