What is Next For Fine Dining ?

Fat is flavor, right? Up until recently the past statement governed the world of fine dining. Butter and cream dominated menus of the elite restaurants of late 1900s, and then in the 2000s pork belly and foie gras took their place. While opulent and fatty foods are extremely delicious, it is even more satisfying to be enthralled by a bright and clean plate of food.

Courtesy of A Life Worth Eating

While reflecting on his inspiring experience at Brooklyn Fare, Chef David Kinch talked wonders about his tantalizing meal; "Eating his food and listening to him talk last night made me realize that he is one of the few that gets it. Sure, people use Japanese ingredients and can do all the fusing, but it's not at that level. Every bite is alive. Nothing has more than three things on it. There is no fat, yet everything is singing. He can build the acids, build the flavors. He thinks like I try to." (http://eater.com/archives/2012/02/13/david-kinch-on-noma-clones-japan-doing-your-own-thing.php) While I have never eaten either Manresa or Brooklyn Fare, I admire what they do and long for a meal at both restaurants. 

Courtesy of Brooklyn Fare

Why do most people enjoy Japanese food? Part of it is because it is delicious, but the more important reason is that after eating a well-crafted Japanese meal, individuals feel healthy, and not engorged. People want to be able to comfortably enjoy the rest of the day after they eat, and not feel like they are being weighed down.

Courtesy of A Delicious Life

The restaurant industry is beginning to account for these new interests, and menus are starting to lighten up. Nevertheless, ingredients like foie gras should not be banished from menus, not even in California (see what I did there). There is still a niche for rich and decadent ingredients, but people cannot eat them on a daily or even weekly basis.

Courtesy of NY Magazine