Once upon a time, a tasting menu at every nice New York restaurant would start with caviar, and include fish, pork, and red meat. Now, it often begins with leaves, then moves to kale chips, then cabbage, broccoli, grains... with just little pieces of meat maybe making an appearance.
And those menus are expensive, ranging tom $180 to $500. Ryan Sutton, food critic for Bloomberg News, wrote about the trend and he says this is a different kind of vegetable cooking. He said chefs are expanding pallets by putting emphasis in different flavors, and they are also being able to manipulate ingredients.
Sutton explained several restaurants are adopting the trend, from Blue Hill at Stone Barns to The Elm in Williamsburg and Roberta's in Bushwick. "This is a long term trend in food," he said.
To listen to the whole interview with Sutton, click on the audio link above.