Though carrots remain unswervingly appreciated as a menu staple, palates are ripe for artichokes and grilled vegetables. Operators are responding to diners' appetites for bigger, bolder tastes, according to Restaurants and Institutions' 1999 Menu Census. Customers want meatloaf, but perhaps it can be served with a Cajun spin. Bring on a juicy porterhouse steak, but plate it with grilled mushrooms. Cheesecake reigns as one of the most commonly offered desserts, only this year it may appear with a nut crust and raspberry sauce.
Classics are back, but with a twist.
Burgers, the undisputed king of sandwiches, are served with condiments that shout flavor, from a Texas-style barbecue sauce to mustard that makes the nose twitch. Fried chicken strips, a top seller among appetizers, make room for dips and garlic-scented toast, sidekicks that have a Mediterranean zing. Hard to ignore is the increasing use of cooking methods such as roasting and grilling that enhance flavors without adding fat or calories. The nutrition panic of the early '90s has subsided and menus are now written with adjectives, not calorie counts. Operators are serving smarter consumers who are health-conscious but not obsessed.