16 new menu items to watch

Checking in with some of the most forward-thinking onsite culinary teams at midyear reveals some instances of perfect balance. We’re seeing hot trends and cool classics side by side on the menu, along with delicious choices both healthful and indulgent: the crispy, savory, crackling porky fattiness of porchetta stands in contrast with a fresh, zesty quinoa bowl. Shrimp and grits coexist with a carrot soufflé. And there are side trips to Brazil (feijoda stew), Cuba (Cubano soup ‘n sandwich), China (tofu char siu bao), Korea (hot beef bowl) and India (chicken tikka rice bowl) to keep things interesting. As with any great menu, this midyear review has something for everyone.