At horecatrends.com or hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column \u2018Trends we spotted this week\u2019.<\/p>\n
With this week links to articles about the most spectacular off-menu dish<\/strong> at the rule-breaking Japanese restaurant Shuko in New York and to the \u2018Cuisine Solaire<\/strong>\u2019 by restaurant Le Pr\u00e9sage in Marseille. It\u2019s Europe’s first solar-powered restaurant. <\/em><\/p>\n In London you can enjoy cocktails and high tea\u2019s at a disused train station, check out the great 1940s themed high tea video at Cahoots Underground in the article. Also opened in London: a new immersive cocktail experience, Mr. Tipsy\u2019s Down The Hatch! With a lot of OTT-ness!<\/em><\/p>\n French food tech start-up Gourmey<\/strong> is working on lab-grown foie gras<\/strong> that could allow restaurants to continue to serve the highly-prized delicacy in an ethical way. Great news for foie gras lovers, it looks like it and the chef who tried it says it also tasted the same. <\/em><\/p>\n The new pizzeria Pazzi<\/strong> in Paris is staffed entirely by robots, from order-taking to prepping the dough to putting the pizzas in boxes. Check out the video, as guests you can follow your pizza being made! <\/em><\/p>\n We love the idea behind the \u2018random acts of kindness<\/strong>\u2019, as does Domino\u2019s Pizza in the USA, they started their \u2018Surprise Frees\u2019<\/strong> Promotion. Until November 21, 2021, they are surprising randomly selected fans with free menu items.<\/em><\/p>\n And a link to an article about the new \u2018Taco Bell Defy\u2019<\/strong>. The 3,000 square-foot restaurant concept located in Brooklyn Park, Minnesota, utilizes a two-story model for \u201cthe frictionless future of Taco Bell\u201d.<\/em><\/p>\n Click on the title if you like to read the full article. Enjoy reading!<\/p>\n <\/p>\n Another example of creating your own dishes and ambiance, it works! We read about this Japanese omakase restaurant in New York on the website of Robb Report, link in the title. Shuko\u00a0<\/a>is a\u00a0New York City\u00a0omakase wonderland that grooves to a different beat. While many high-end Japanese restaurants resemble temples, this downtown\u00a0sushi\u00a0bar feels more like a house party. Chefs Nick Kim and Jimmy Lau preside over a counter where the guys making you nigiri might be wearing New York Giants or Yankees caps while \u201990s hip-hop plays on the speakers. You might see casually dressed guests devouring the supplemental $118 grilled milk bread with toro, uni and caviar that famous chef\u00a0David Chang\u00a0recently\u00a0showed on Instagram. Check out why the tuna collar is the most spectacular off-menu dish in the article.<\/p>\n We spotted a great video at the Secret London, about this disused train station transformed into a 40s cocktail bar, including Cahoots Underground,<\/a> Ticket Hall & Control Room. Link to this place in the title. Cahoots is a 1940s-themed bar located in the heart of London\u2019s Soho. Set inside an abandoned train station, the scoundrels of this station-speakeasy serve up spiffing cocktails, jolly-good rations and live swinging entertainment seven days a week. Made up of three spaces: The Underground, Ticket Hall & Control Room, step back in time and enjoy each quirky space as you indulge in \u2018High Spirits, Scoundrels & Swing!\u2019 The Instagram post below was from by crazycatladyldn<\/a>, she posted it initially on TikTok.<\/p>\n <\/p>\n <\/p>\n Een bericht gedeeld door Secret London (@secret.london)<\/a><\/p>\n<\/div>\n<\/blockquote>\nWhy the tuna collar at rule-breaking Shuko is New York\u2019s most spectacular off-menu dish<\/strong><\/a><\/h3>\n
A 1940s themed <\/strong>afternoon tea in London<\/strong><\/a><\/h3>\n
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