- More modern Thai cuisine Street-style Indian food including the ultra-hot ghost peppers
- Grilled cheese
- Healthful indulgences
- French fries with dipping sauces and fancy cuts
- Eastern European food
- Wild ice creams with savory flavors like bacon and lobster, as well as vegetables and unusual spices, are appearing in house-made ice creams. Grass and horseradish? Douglas fir? Those are just some of the new flavors that restaurants are offering
- Hand-pulled noodles. Celebrity chef Martin Yan plans to open a new concept in San Francisco in February 2012, where a noodle chef will twist and pull lumps of dough into strands of thin noodles using only his hands.
- Herbed liqueurs and beers
- Stroop, a Dutch dark treacle syrup, used in savory dishes such as potatoes with bacon, apple and grilled chicory
- “Snow ice,” a version of shaved ice cream imported from Taiwan
- Schnitzel sandwiches
- House-made flavored marshmallows (The posting I did on some savory marshmallows back in May 2010 has been one of the most-accessed pages on this site.)
- Lamb belly
- Goose eggs
- The use of crispy skin, whether from pork, chicken or fish. Chicken skin tacos have gotten a lot of buzz lately, and even the New York Times has featured a recipe for them.
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Douglas fir ice cream pop at Atelier Crenn in San Francisco
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