Those familiar zodiac placemats in Chinese restaurants tell us that 2011 is the year of the rabbit. Will it also be the year of french fried rose petals, servers on Segways or cicada stew?
Because we all look forward to going out to eat, OnMilwaukee.com is looking forward to the dining trends of 2011. What can we expect from restaurateurs this year?
"Local, local, local," are the first words out of the mouth of Brad Clark, the chef at Bunkers in West Allis. He is referring to the dining industry trend of buying as much as possible from nearby farmers and suppliers, and he believes that is a movement that will continue to grow. Clark's opinion is commonly shared in the business.
Peter Sandroni, the owner and chef of La Merenda in Walker's Point, agrees while he sings the praises of local sourcing. "A fresher product is better tasting and better nutritionally," he says. "Its environmental impact is less.
"And for us, we want to financially support the community. How can you ask people to come in and spend money at your restaurant if you don't support the local economy?"
The next step for restaurants after buying local is growing their own produce. The Highland House in Mequon will be doing that this coming summer. Co-owner Tom DeMarsh says his establishment is adding a roof garden, and he is negotiating for the use of some land across the street from the restaurant.
Will Allen's Growing Power is consulting on the project. "People have become much more aware of home grown products," DeMarsh says. The Highland House is already composting its refuse and will use that for fertilizer.
Brown Deer's River Lane Inn has been way ahead of the curve on this trend. Chef Michael Kusch says the seafood restaurant was growing its own veggies when he arrived there 17 years ago. Four large garden beds containing green beans, tomatoes, six different kinds of peppers and several varieties of lettuce are planned for the summer.
While restaurants may be going fresher and greener, many still feel the effects of the worst recession since the Great Depression, and that will continue to echo through the industry in 2011. Bunkers' Clark says lowering the customer's tab is a priority at his restaurant and many others.
Small -- small plates and smaller portions -- is the concept here. Expect to see more of both this year.
"People still want to get out of the house, no matter how much money they have," Clark says. "They want to go out and be seen."
"We have an $8 steak on Tuesdays," Clark says. Bunkers calls it Times are Tough Tuesdays, and for $7.99 you get an 8-ounce grilled tenderloin fillet, garlic mashed potatoes and Texas toast. Bunkers targets the girls-night-out trade on Thursdays with small plate specials and discounted wine.
David Spirito, the culinary director of the Lowlands Group (Trocadero, Cafe Hollander, Cafe Centraal), predicts what our taste buds can expect in 2011. "I expect to see a 'back to the basics' approach to food," he says. "I think you're going to see a more stripped down version of what 'culinary' is."
Specifically look for bigger and bolder flavors, and leaner meats.
Food and price are not the only priorities on the minds of local restaurateurs this year. Some are taking closer looks at the overall experience they are offering the public.
"Consumers want a friendly place, good time, not just food," says Kris Hyndiuk, who with her husband owns and operates John's Sandwich Shop in Wauwatosa. The cafe, which features a menu that reaches far beyond sandwiches, has a large family clientele.
"Value is still big on consumers' minds, and to us value is having a great meal at a fun place at a reasonable price for what you receive," she adds.
The Highland House's DeMarsh believes service and ambience in the restaurant industry have not kept pace over the years with the growing quality and sophistication of the food offered. "Service is not where it should be, and I lump everyone into it, even fine dining," he says. Watch for the smarter operators to place an emphasis on improving that.
DeMarsh also expects increased attention will be paid to food presentation, with that trend drifting down from high end to more casual restaurants. He is enthusiastic about a new line of restaurant plates that have a lot of visual pop and are more durable than china. Although they are made of a heavy plastic, they appear to be porcelain or ceramic.
The Highland House is currently serving its fish and shrimp tacos on the plates, and he plans to buy more and expand their use. "They have very expressive colors. They almost look painted," he says.
"Presentation is so important. We all eat with our eyes."
Damien has been around so long, he was at Summerfest the night George Carlin was arrested for speaking the seven dirty words you can't say on TV. He was also at the Uptown Theatre the night Bruce Springsteen's first Milwaukee concert was interrupted for three hours by a bomb scare. Damien was reviewing the concert for the Milwaukee Journal. He wrote for the Journal and Journal Sentinel for 37 years, the last 29 as theater critic.
During those years, Damien served two terms on the board of the American Theatre Critics Association, a term on the board of the association's foundation, and he studied the Latinization of American culture in a University of Southern California fellowship program. Damien also hosted his own arts radio program, "Milwaukee Presents with Damien Jaques," on WHAD for eight years.
Travel, books and, not surprisingly, theater top the list of Damien's interests. A news junkie, he is particularly plugged into politics and international affairs, but he also closely follows the Brewers, Packers and Marquette baskeball. Damien lives downtown, within easy walking distance of most of the theaters he attends.
