By Regina Molaro
It’s almost spring! After a long, cold winter, many look forward to scheduling some spring plans. Whether it’s an intimate dinner for two, a group outing, a birthday celebration or other festivity, the key is great company, fine food and celebratory cocktails or mocktails.
A new season also brings a whole crop of ingredients that can be incorporated into spring menus. Chefs and food enthusiasts are also noticing new trends.
“Food trends come from the reworking of comfort food classics such and pizza and burgers,” said Casey Webb, a resident of Atlantic Highlands and host of “Man v Food,” a food reality TV series. “I think the trends are accelerating with greater frequency and are greatly influenced by pop culture, social media and how quickly we receive information today,”
“Pop culture is like popcorn – the hottest kernels pop to the top of the heap,” Webb said. “We eat with our eyes before we indulge in a meal. I think the social media revolution only reinforces that desire to create, rework and reconjure what we already know and love.”
Trends aside, there have been a lot of conversations and headlines about higher food prices (including that $19 strawberry from Japan), leading some to even swap their traditional hostess gifts; rather than a bottle of wine, some guests have expressed their gratitude to hosts with a carton of fresh eggs.
Higher food prices also make an impact on ingredients and cue chefs to explore new dishes and directions, sparking a slew of culinary trends.
Simplicity is Key
Dominick Rizzo, chef and partner at 26 West in Red Bank, noted that many restaurants are returning to comfort foods that are clean, healthy, presented well and delicious. “With money as tight as it is and food costs as high as they are, we have to deliver quality products and an amazing experience while making our customers feel good about spending their hard-earned money,” said Rizzo.
He noticed there is “more approachability” in the current dining experience. That translates to foods that are classic, simpler and pave the way for more comfortable, easier experiences. “Molecular gastronomy – a style of cooking that utilizes science to create new flavors, textures and presentations – has fizzled out,” he said. “Everything has finally shifted towards original products rather than modifications. I like seeing different adaptations to classic dishes, simplistic plating and quality ingredients.”
The dishes on 26 West’s spring menu are simple and crafted with quality ingredients. Seasonal favorites include a Caprese salad, which features warm mozzarella, fresh, ripe tomato, local basil, roasted beet and reduced balsamic. It is handmade to order.
The menu also offers an “old school” Asian-style miso-glazed cod with a pineapple coconut rice cake drizzled with blood orange sauce. Another star: Prime steak for two. This shared dish offers foodies the option of a 48-ounce porterhouse or 46-ounce bone-in Delmonico steak. It is sliced, has confit rosemary and comes with fresh sides. A sprinkle of Italian sea salt finishes the dish.
This waterside dining spot also offers a fun, classic clam bake experience. In addition to Rizzo’s presentation of the dish in a large cast-iron pot, the table is lined with pages pulled from old newspaper editions of The Two River Times. The dish includes lobster, freshly boiled clams, mussels, shrimp, potatoes, corn and tomatoes in a fresh clam broth made with butter and wine.
Current chefs aren’t the only ones keeping an eye on trends. Christie Tranchina, a student from Colts Neck, is completing her training at Brookdale Community College’s Culinary Education Center, Restaurant & Bakery. She has noticed a focus on elevated comfort foods and an upswing in dishes made with pistachios.
Nostalgia with a Modern Twist
Red Bank-based eatery Saffron’s chef, Abhishek Patil, also sees more nostalgic comfort foods as well as street foods being presented with a modern twist.
“People are much more open to trying the unfamiliar.,” said Amrita Jogi, owner of Saffron. “Chefs are reimagining traditional comfort foods and infusing them with contemporary flavors and presentations. This appeals to our desire for familiar tastes presented in innovative and elevated ways.”
Saffron is currently offering a modern shisho and kale chaat dish. Although chaat traditionally doesn’t have these components, Patil uses organic Japanese shiso leaves and infuses them with Indian flavors. The menu includes a Saffron butter chicken dish, which has a familiar feel. It’s an upscale presentation that highlights high-quality, organic smoked chicken for a more elevated taste
Health First
There is also an emphasis on health and consuming less meat. “Everyone is crazy about gluten-free and healthy food – even if they’re not gluten-free,” said Brian Imbriale, owner/chef in charge at Ocean House Tap & Grill in Sea Bright. “I’m noticing that less people are eating red meat and steak. Many people have made the switch to fish only.”
He also serves as banquet chef at Life Time, a fitness and lifestyle club in Middletown.
One of Ocean House’s customer favorites is the octopus salad, which features grilled octopus, gigante beans, capers, onions, artichokes, grape tomatoes and potato nuggets. It includes a splash of red wine vinaigrette.
Imbriale also offers guests at Ocean House a pan-seared salmon dish served with a mushroom risotto and beurre rouge – a merlot butter sauce.
Plant-based foods also continue to be in demand. For those who yearn for vegan and gluten-free, Ocean House offers a house-made veggie burger. It features red pepper puree, tomato, guacamole, pepperoncino or vegan cheese, mixed greens and a side of string beans.
The article originally appeared in the March 13 – 19, 2025 print edition of The Two River Times.
