The hum for low-fat, lean offerings continues amid a sea of contradictory behavior. Recent evidence suggests that consumer health concerns are on the wane despite record levels of obesity. Chefs and operators typically are caught in the middle, asked to provide sensible choices whether guests actually order them or not. Tenn. She's referring to dishes designated as low in fat. It's as if the chef is disclaiming everything else on the menu as being too fatty to fit into a healthy lifestyle.
Signals are, indeed, mixed.
Conventional wisdom has it that a heart-healthy flag is the kiss of death for a menu item although many patrons profess to want to see such offerings listed. Consider the case at Brinker International's Cozymel's, a Mexican grill concept where much of the menu is designed to be healthy. The chain originally identified its leanest selections with an eye-catching icon. One dish that earned the tag was grilled tuna topped with a relish of fresh mangoes, onion, serrano chiles and cilantro. Rice and a salad of romaine and cabbage with warm corn and tomato completed the dish.