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For more info on this article, and others, click here Spring has sprung and with that comes new smells, tastes and menu offerings. Here’s what you can expect to see more of over the next few months: Touches of Mediterranean cuisine will start popping up everywhere. Spain, southern France, Italy, Greece, Turkey and North Africa cuisines have been growing steadily in popularity for the past decade. With the now widespread acceptance of hummus and Greek yogurt, consumers are more apt to try food from this region. Beverage flights, or small tastes of a variety of drinks, are now gracing the menus of more chain restaurants. These can range from beer to wine to after-dinner drinks. Consumers are becoming more and more interested in where their food comes from. To this end, more restaurants are putting a certification on their food. Whether it’s verifying that it came from local waters or promoting affiliations with national health associations, such as the National Heart Association and others, there’s not a certification for everything. Nonetheless, restaurants are working to develop menus that offer food that is good for you, as well as sustainably sourced and delicious. According to a recent survey of wine experts showing that Malbec, Spanish varietals, sparkling wines and Pinot Noir all are growing in popularity while Chardonnay consumption has declined. In addition, more than 80% of restaurants reported that they were increasing their wine-by-the-glass programs, generally adding between three and five more offerings.
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