FOODIE JOURNAL Culinary News & Notes by Sarah Gleim
We asked some of Buckhead’s top chefs what they see trending for spring. Here’s what they told us.
Ford Fry, Ford Fry Restaurants
“I think serving fish that may not be the ‘popular’ species will be much more prevalent. For instance, look for Pacific or Gulf yellowfin tuna instead of bluefin tuna, or opah, another great fish served rare to medium rare. We’ll see new varieties of fish like turbot instead of Atlantic halibut. I also think we will start seeing more chef-driven, quick-service restaurants pop up.”
Ford Fry Restaurants
Suzanne Vizethann, Buttermilk Kitchen
“I think you will start or should start to see smaller portions of food offered. Chefs are buying more grass-fed, natural products, which tend to be smaller than conventional [sizes] due to lack of hormones. ‘Less is more’ is an important philosophy that chefs and customers need to adopt.”
4225 Roswell Road
Shaun Doty, Bantam + Biddy
“I think there will be continued interest and awareness by our community in the wonderful diversity of cultures and cuisines on Buford Highway. Also, real pastured eggs from White Oak Pastures and others will be making their debut on top local chefs’ menus. And super foods will continue to find their way onto menus in new and innovative ways.”
Bantam + Biddy
3393 Peachtree Road
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