Restaurant Revolution

For those who like to stand and eat, head to Spoken English in the Line Hotel in Washington, D.C., where 18 diners at a time are invited to hang out in the kitchen as the chefs create elevated, Asian-inspired food. Chef/restaurateur Erik Bruner-Yang, of acclaimed Maketto, and ramen-shop Toki Underground, modeled the concept after Japanese tachinomiya eateries, where there are no chairs. How it differs is in the quality of food, from small portions like chicken skin dumplings, and duck tongue with yuzu koshoand to larger format items like Xinjiang lamb with scallion pancakes, saffron yogurt, and cherry sauce.

For a spin on sitting and eating, visit London’s Pick & Cheese, where the centerpiece is a 131-foot conveyor belt. Diners choose from among 25 varieties of cheese, which can be paired with a specially curated wine list from natural wine retailers Les Caves de Pyrene.

from Food Trends https://ift.tt/2EDgmcP