Salad in a jar, at Cafe Barjot.

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About this time every year I’m wrapping up my annual restaurant binge, and this year a few menu items leapt out as freshly trendy. Call to see if they’re in current menu rotations, but they were absolutely in evidence across the last twelve months…

Pigs’ ears Hollywood Tavern, Roux

Pig face Fritters at Cochon, Smoked pig head at Radiator Whiskey

Tater tots Nacho Borracho, Radiator Whiskey

Bone marrow burger Cochon, Eureka!

Eggplant Puree on beef (on a burger at) Babirusa, (on a tri-tip at) Quality Athletics

Food served in a jar (pie at) Trove, (salad at) Café Barjot

Zucchini pappardelle Damn the Weather, Cochon

Frito pie Jacks’s BBQ, Babirusa

Kale salad Big Chickie, Hitchcock Deli

Marshmallow desserts Rock Creek Seafood, Pomerol

Roman food Pizza at Pizzeria Gabbiano, Pasta at Vespolina, everything at Rione XIII

Lamb tongue Boat Street Café, mkt., Walrus and Carpenter

Fried pickles Babirusa, Hollywood Tavern

Peanut ice cream sundaes Quality Athletics, Trove

Novelty hot dogs Duck Hot Dog at Damn the Weather, Corn Bellies at Cochon, Lefse Hotdog at Andra Loft

Scissors as essential dining tool Pizzeria Gabbiano (used for cutting pizza), Trove (at table, so customers can cut grilled meat).

 

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