The California restaurant scene is always exciting, ever changing, and continually setting new trends that seem to spread quickly across the country. So, if you’re looking to freshen up your menu, or make some big changes in 2023, here’s some inspiration.
Bar & Restaurant recently asked chefs and operators from the California Bay Area to share their insights on what’s trending right now in The Golden State.
Our eight experts noted: sourcing ingredients sustainably, curated and chef-driven dining experiences, tasting menus, re-imagining classic cocktails, experimenting with local produce and cuisine from other cultures, and more.
Nick Anichini, Executive Chef of Ancora, San Francisco, Calif.:
“Sourcing ingredients sustainably has been a major talking point in the restaurant industry for some time, but it seems like the conversation around sustainable seafood tends to get overlooked. At Ancora, our partnership with Water2Table allows us to source fresh-caught seafood directly from local fishermen and women right on the San Francisco docks. This not only allows us to serve the highest-quality seafood possible, but it also gives guests the opportunity to try fish native to their environment. On our prix-fixe menu, guests can try locally sourced oysters, anchovies, and halibut.
“One piece of advice I can give to others is if you have the bandwidth, learn to make the basics yourself. San Francisco is known for its sourdough bread, and even with a plethora of incredible bakeries, we wanted to serve our own naturally leavened sourdough at Ancora. It’s not only an homage to the history of bread making in the Bay Area, but we serve it with a variety of accoutrement so guests can interact and try new pairings. We pair our sourdough with cultured butter, olive oil, sherry vinegar, parmesan, and peppers, giving guests the opportunity to mix and match and build curiosity around food.”
(Nick Anichini is pictured above)
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Matthew Ho, Owner of Bodega SF, San Francisco, Calif.:
“One trend we’ve seen increase greatly post-pandemic is the chef’s tasting menu option. Prior to the pandemic, the California restaurant scene was dominated by guests ordering a la carte and always returning to their favorite mainstay dishes. This way of dining doesn’t allow guests to explore the menu as restaurants intend it to be.
“Since our opening in July, guests have been more trusting in letting us curate their dining experience. Our ‘Ask Billy’ omakase tasting menu is named after our executive chef, who also happens to be my father. The feedback we’ve received from guests has been overwhelmingly positive. Guests are excited to be introduced to new dishes, and our team is energized to have the freedom to experiment in the kitchen.
“I would highly recommend new restaurants to have a tasting menu option available. You can push your most popular dishes as well as dishes you think every guest should try. It’s a win-win for both guests and the restaurant staff.”
(Photo: Courtesy of Bodega SF / By: Erin Ng)
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Jessica Kapoor, Owner and Founder, and Julio Aguilera, Executive Chef, Copas, San Francisco, Calif.:
Jessica Kapoor: “When it comes to beverage programs, you’re going to see a lot of classic cocktails reimagined. At Copas, we’ve incorporated this mindset into our cocktail menu, offering a play on the classic espresso martini with our Coffee Grinder, and a play on the Manhattan with the Siete y Media. It’s fun seeing guests come in and try a new take on their favorite classic.”
Julio Aguilera: “Mexico City’s food scene has gained popularity globally over the last couple of years. At Copas, we’re heavily influenced by the food and drink commonly seen in the area. Using the bounty of California ingredients available, we celebrate Mexican and Spanish cultures with dishes like Arroz con Pollo and Pulpo [Spanish octopus].
“I would highly recommend chefs and restaurateurs take R&D trips to other cities, such as Mexico City, to find inspiration. I’ve had the opportunity to go on a few trips and have met many people and tried dishes I would have never experienced here in the states. It’s a great way to learn and challenge yourself to try new things as both a guest and a chef.”
(Photo: Courtesy of Copas / By: Chad Santo)
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Brandon Rice, Chef/Owner of Ernest, San Francisco, Calif.:
"Seasonality isn’t a new concept, but it continues to be a driving factor in restaurants globally. The abundance of incredible Bay Area produce allows us to adapt our menu at Ernest frequently to capitalize on what’s freshest. This allows guests to try produce in its prime and eat seasonally. We just introduced our fall menu at Ernest and are excited to have squash in – both kabocha and delicata – as well as the final tomatoes of the season. Of course, seasonality applies to the dessert menu, too, and our shaved ice allows us to showcase produce in a new way, such as this summer’s strawberry shortcake shaved ice.
“The best advice I can give is to go to your local farmers market regularly and talk to the farmers. Ask them what they’re excited about that week and what they’re looking forward to. You get to start dreaming up dishes and learn what you like by experimenting.”
(Photo: Courtesy of Ernest / By: Alanna Hale)
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Oscar Cabezas, Executive Chef of Telefèric Barcelona, Bay Area, Calif.:
“As an authentic Spanish restaurant, we pride ourselves on cooking traditional dishes for our guests. During the pandemic, we were unable to access certain ingredients due to supply chain issues. While this made preparing some dishes more challenging, I was able to tap more into local produce and experiment with what was available.
“As a result, I rediscovered my love of American cuisine and was able to find new ways to incorporate some of those elements into the restaurant. Tradition is at the foundation of our cooking, not just in the ingredients we use. Keeping this in mind, and respecting classic Spanish dishes, allowed me to challenge myself to experiment and try new seasonings, techniques, and much more.”
(Photo: Courtesy of Teleferic Barcelona)
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Matthew Dolan, Executive Chef, and Chad Bourdon, Director of Operations, 25 Lusk, San Francisco, Calif.:
Matthew Dolan: “As devastating as the pandemic was and is, it seems like we’ve crossed into a new frontier in the hospitality industry. Most people who are going out to dine aren’t looking for a three-hour long dining experience. At 25 Lusk, we’ve taken this into consideration and adjusted to a small plate format with a beautiful beverage driven program. This allows our guests to choose their own adventure and try more of the menu than they would have previously.
“It’s important to remember the mission. As chefs and restaurateurs, it’s our job to take people out of their daily routine and provide them with a beautiful experience. We need to do what we can to help rebuild the industry and get people excited about dining out again.”
Chad Bourdon: “Now more than ever in the hospitality industry, we need to rethink and make timely adjustments to how we operate our business. Costs are up, staffing is difficult, and the pandemic is still looming. The way we operate has inevitably changed, and because of that we need to take things into consideration and be mindful of the new normal for our staff, our customers, and our business.”
(Photo: Courtesy of 25 Lusk / By: Anne-Claire Thieulon)
Plan to Attend or Participate in
Bar & Restaurant Expo, March 27-29, 2023
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo, March 27-29, 2023 in Las Vegas. Visit BarandRestaurantExpo.com.
To book your sponsorship or exhibit space at Bar & Restaurant Expo, contact:
Veronica Gonnello
(for companies A to G)
e: [email protected]
p: 212-895-8244
Tim Schultz
(for companies H to Q)
e: [email protected]
p: (917) 258-8589
Fadi Alsayegh
(for companies R to Z)
e: [email protected]
p: 917-258-5174
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