The many meals I eat to compile guides to the city’s 50 best restaurants, best new restaurants, and top tasting menus for $100 or less give me a lot of time to notice the tiny details that can set a restaurant apart and the little patterns that emerge at any given moment. Some of these trends deserve to be served up to customers on a silver platter; others leave a bad taste in my mouth. Take a nibble of the season’s trends, listed from sweet to sour.
The Employee-to-Owner Pipeline
Employees of Virginia Inn bought the 123-year-old institution, while Pidgin and Rosette launched with cooperative models.
Korean Street Toast
If you haven’t
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