"It's an efficient model that allows operators to trim labor costs while featuring fine-dining-calibre ingredients. The trend reflects the general movement of optimizing restaurants to meet the current moment. Inflation and rising living costs have generally left diners more selective on how and where they'll spend their money. With that in mind, many luxury dining-room alums are opening more accessible, amped-up comfort food spots where the specialty ranges from hand rolls to cuts of beef at modern steakhouses, served with large-format martinis."
"Chefs are leaning into the experiential side with meals that are theatrical, playful and even educational and often involve dining in multiple settings. And then there's premium Japanese cuisine, a trend that shows no signs of abating this year. Some of Tokyo's most vaunted sushi specialists and wagyu champions will arrive in the US with their first outposts outside of Tokyo, looking to attract a larger, more global and affluent audience in cities like New York and Miami, where enthusiasts are lined up."
Pedigreed chefs are reworking service models by introducing walk-up counters where customers order and seat themselves, merging efficiency with fine-dining-calibre ingredients. Operators adopt this model to reduce labor costs while maintaining elevated menus. Inflation and rising living costs are making diners more selective, prompting luxury dining-room alumni to open more accessible, amped-up comfort-food concepts that range from hand rolls to modern steakhouses with large-format martinis. Tasting menus are shifting toward theatrical, playful and educational experiences that can span multiple settings. Premium Japanese cuisine continues expanding as top Tokyo sushi and wagyu specialists plan first international outposts in cities like New York and Miami.
Read at www.mercurynews.com
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