SAN FRANCISCO, Nov. 19, 2015 /PRNewswire/ -- Kimpton Hotels & Restaurants' 2016 Culinary & Cocktails Trend Forecast, released today, uncovers what's hot and what's up and coming in the restaurant and bar world. Highlights include tartare, ancient grains, plant-based entreés, and open-fire roasting are rising in popularity among diners, while at the bar, gin, bourbon, rosé, and classic cocktails promise to be the drinks of choice in 2016.
Kimpton's second annual forecast showcases findings from an extensive survey across its 70+ acclaimed restaurants, bars and lounges in 30+ U.S. cities. The brand polled 162 of its leading chefs, sommeliers and bartenders on the hottest food and beverage trends, as well as the ingredients, dishes, drinks, and techniques that diners and bar-goers could expect to see more of in the new year.
Here is a visual snapshot of the hottest culinary and cocktail trends, according to Kimpton's bar and restaurant teams.
"We've got a wealth of talent here at Kimpton – our chefs and bartenders are the stewards of our restaurants and bars, bringing fresh, cutting edge and award-winning concepts to our guests every day. They've also got an insatiable appetite to try new things, experiment with hot trends and push the envelope in food and beverage," said Alex Taylor, Kimpton's SVP of Restaurants & Bars. "We wanted to harness all the great ideas, trends and forward-looking forecasts our team is tapped into and broaden their reach beyond the kitchen and bar to inspire our guests and consumers in 2016."
Kimpton chefs agree that cauliflower is the new kale – in terms of versatility and profile makeover, meatloaf is ready for a comeback, and fish will be 2016's biggest protein. As more people opt for bar dining over traditional sit-down dining, chefs are creating smaller portions of heartier foods and adding more cocktail-friendly pairings to bar menus to go beyond just reds and whites. As for the biggest wellness trends for 2016, chefs pointed to energy-packed super seeds like chia, hemp and flax.
Gin is the spirit of the moment, closely followed by rum and bourbon, according to Kimpton's bar gurus. Rosé and sour beer are on the rise, and the Bamboo Cocktail will be the classic cocktail comeback of 2016. Bartenders are also mixing it up with mismatched vintage glassware, herbs and florals, unique ice cubes, shrubs and house carbonated spirits.
About Kimpton Hotels & Restaurants
San Francisco-based Kimpton Hotels & Restaurants is a leading collection of boutique hotels and restaurants and the acknowledged industry pioneer that first introduced the boutique hotel concept to the United States. In 1981, Bill Kimpton founded the company that today is renowned for making travelers feel genuinely cared for through thoughtful perks and amenities, bold, playful design, and a sincerely personal style of guest service. Out to help people live full, balanced lives, Kimpton aims to inspire with touches like yoga mats in every room, complimentary coffee and tea to start the day, hosted evening Wine Hour, in-room fitness programming, and complimentary bike rentals. The award-winning restaurants and bars are led by talented chefs and bartenders that offer guests a chance to dine like a local.
Kimpton is consistently ranked as one of the top companies in the Market Metrix Hospitality Index, Upper Upscale Segment, for Customer Satisfaction. The company is highly regarded for its innovative employee culture and benefits and has been named a FORTUNE magazine "Best Place to Work" six times annually since 2009. Kimpton is continuously growing and currently operates over 60 hotels and 70 plus restaurants, bars, and lounges in 30 U.S. cities. In January 2015, Kimpton was welcomed into the InterContinental Hotels Group (IHG) family of hotel brands, bringing together two special cultures and sets of values to create the world's largest boutique hotel business. For more information, visit www.KimptonHotels.com.
SOURCE Kimpton Hotels & Restaurants