As customers seek unique flavors and ingredients, more restaurants differentiate their offerings by expanding side dishes to include global flavors.
By the Numbers
Elote and dumplings are two growing global side dishes, according to Datassential’s “Menu Trends” year-end quarter one 2024 report:
- Elote — Up 58% over the past four years; on 1.3% of side menus. Elote is a Mexican-influenced grilled corn on the cob topped with mayo sauce, chili powder, cheese and lime.
- Dumplings — Up 36% over the past four years; on 1.3% of side menus. Specifically, the report refers to dumplings with eastern European or Asian influences.
Cuisine Attitudes
A few of the responses from consumers when asked “Which of the following statements do you agree with?” offers some clues to how consumers connect with regional and international cuisine.
- 46% agreed that eating international cuisine helps them experience different cultures.
- 37% said they are more interested in authentic dishes than fusion dishes.
- 27% said they have been trying more new international cuisines in the past year.
Source: Kantar Profiles/Mintel, April 2023
Image courtesy of Southern National
Concept Close-Up
Atlanta
Southern National’s customers order more small plates rather than one entree to experience new flavors, says Reggie Washington, who partnered with chef Duane Nutter to open the restaurant known for its Southern flair and globally inspired cuisine. Southern National opened in Atlanta in 2023 after a prior stint operating in Mobile, Ala.
As the world becomes more globally connected, people are eating more types of food, says Washington. “We see many side dishes going more toward global fare so people can try different items, and restaurants are putting their own spin on it,” he adds.
Menu specialties include fried chicken with matcha, sweet potato topped with lamb stew, kung pao vegetables, tandoori cauliflower, fried oysters and a harissa carrot-and-beets dish with African spices. “Our small plate oyster dish is a play on Caesar salad with frisee lettuce and fried oysters,” Washington says.
In terms of equipment for these dishes, Washington says, “We utilize a combi oven where we can cook simultaneous orders at one time, and our French top works great. Also, having enough refrigeration for ingredients is key, and a charbroiler allows us to cook at 700 degrees.”
Global Influence
Described as approachable fine dining, Hamilton’s on Main specializes in globally inspired American fare. Located in Newark, Del., a second location is planned to open in Smyrna, Del., in late summer. Menu items have a European influence from Spain and France, as well as the Caribbean, and Asia, says chef Jeremiah Brooks, who co-owns the restaurant with husband Anthony Brooks.
One sign that customers connect with the global influences: Brooks notes that changing the descriptor for its cabbage side dish from “braised” to “French” has positively influenced sales. “I put European-style sides on the menu that have done well, for example ‘mashed potatoes’ may not sell but ‘pomme puree’ flies out of the kitchen,” he adds.
To prepare these globally influenced sides, the culinary team utilizes classic equipment such as planetary mixers, pasta rollers and pasta extruders, as well as an immersion circulator for sous vide cooking.
