While there are many trends making their way through the culinary industry, there is one that is making an impact in the way of restaurant design. Much like homeowners like an open design for its urban feel and openness, restaurant owners are opting for the same type of style in their establishments. Thanks to television programs like “Chopped,” “Giada At Home,” “Iron Chef” and “Cutthroat Kitchen” as well as the various cooking classes offered online, many customers have grown used to watching chefs prepare their meals on TV. People love to see the way the ingredients are being used and how they go from the kitchen to their plate. This is why many are beginning to embrace the open-kitchen trend. This style also takes away the mystery of what chefs are doing in the kitchen, showing that they have nothing to hide.
Several restaurant chains have taken advantage of this trend, like Chipotle and Dominos. Every ingredient is laid out in front of you so that you can create a custom meal that appeals to your taste buds. Dominos pizza change recently underwent a change so that you can see your pizza being tossed, created and put in the oven. These restaurant chains aren’t the only establishments incorporating this trend – fine dining restaurants are also featuring open kitchen designs.
The Girl and the Goat: Chicago
The Girl and the Goat was created by Stephanie Izard, the winner of season four of Top Chef. Not only does this establishment boast an impressive menu, it features a dramatic 30-foot open kitchen where customers can watch as the chef whips up dish after dish. Choose from a comfortable lounge, bar seats or standard table seating, all of which are close enough to the kitchen for a spectacular view.
Hearth: New York
This is another restaurant that offers seating at the bar, which faces an open kitchen design. Aside from culinary training online, this is a great hands-on way to learn about the ins and outs of culinary creations. Head to this Manhattan East Village establishment to dine on American cuisine like grilled quail and braised veal.
This establishment may be small with only 30 seats, but 11 of those are seated near the kitchen counter where you can watch as your meals are prepared. The menu is packed with flavor – try the mesquite-smoked gulf mackerel with can syrup, red savoy cabbage, mustard and pickles.