Foodservice Equipment & Supplies

OCT 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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26 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2017 — a dozen here and a dozen there and throwing it together all over the table," she says. On the opposite color spectrum, Crocetti in Miami says he sees some black-handled flatware, but all in all, more pieces that purposely look worn or matte or bruised for a less polished appeal. Table settings have changed too, be- coming more casual and approachable. Crocetti says he's seen some restaurants set the rolled flatware in a bain marie in the center of the table rather than placed around the seats. And Elske in Chicago positions the knife with the cut side down on top of the forks for a more casual, Scandinavian approach. Interactive Dining Along the lines of the playful approach, more restaurants — particularly urban sites — continue to explore tableside service and food presentation with more action. At Ostra in Boston, Starr says he's had smoked salmon served at the table under a glass dome that, when removed, allows the smoke to billow out and perfume the air. Tableside cart dining has made a comeback too, first with cocktails, and now with cheese, chocolates, tartare, flambés and more. Raw bars and platters have become another outlet for creating a more interactive dining experience. Crocetti sees more restaurants serving all types of raw seafood over ice on risers, with different vessels holding horseradish and chili sauce — and even eyedroppers holding Tabasco — for guests to create their own cocktail sauces. "Those antique metal trays are some of the cheapest pieces I sell and people are putting $4 oysters on them, but diners are fine with that because they're not looking for fancy white tablecloth service," Starr adds. At Little Donkey, chef Jamie Bissonnette uses risers and mini vessels to showcase more than just oysters, including different ceviches and razor clams and uni . FE&S trends dining » Plating at The Hourly Oyster House in Cambridge, Mass., supports the trend of using more playful presentation of its menu items. Photo courtesy of The Hourly Oyster House. The creative use of color and presenta- tion gives this menu item at Chicago's Bohemian House a nice depth that makes the plate ready for guests to share on Instagram. Photo courtesy of Bohemian House The Little Donkey in Cambridge, Mass., remains on trend with via its elevated presentation of chilled seafood and shellfish, ceviche and razor clams on a bed of crushed ice. Photo courtesy of Little Donkey

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