Travel Insider Magazine: Kimpton’s Hotels Best Culinary and Cocktails Experiences for 2018

When it comes to culinary and cocktail trends, we look to Kimpton hotels as we took part in their forecast for 2018. The company’s findings were extensive–asking their leading chefs, sommeliers, general managers and bartenders from their over 80 restaurants (think Chicago’s Boleo for Arroz Chaufa) and bars (we loved Pining Away at this Dupont Circle hot spot) across the U.S. Europe and the Caribbean.

“Kimpton chefs and bartenders pushed the envelope with their exploration of international spices, regional influences, and unexpected flavor profiles, as well as the social and cultural drivers transforming today’s dining experience,” said Alex Taylor, Senior Vice President of Restaurants & Bars. “We’re excited to see these trends brought to life everywhere from five-star establishments to food trucks and home kitchens.”

Here are some of our favorite food trends in 2018. Want in on the latest trends? We suggest booking a table at one of Kimpton’s incredible restaurants across the globe.

Appetizers 

Beet Tartare
Vol. 39 
pickled fennel, orange, pistachios, goat cheese mousse, lemon curd
The Trend | Savory Courses With Dessert Flavors

Puebla-Style Beef Tartare 
The Katharine Brasserie & Bar 
beef flat iron steak, salsa verde, avocado mousse, pickled mustard seeds, and fried tortilla chips
The Trend | Re-imaged Mexican

Entrees 

Arroz Chaufa 
Boleo 
chorizo, laughing bird shrimp, Peruvian purple potato, aji peruano, jasmine rice, tamari, cancha furikake
The Trend | Chifa

Ararat #35 Cured Venison 
4 Saints / Juniper Table
La Boite Sri Lanka #14 Kabocha, high desert wild mountain juniper, lingonberry braised red cabbage
The Trend | Nordic and Global Spices

Dessert 

Savarin Cake 
Tre Rivali 
New Glarus wild sour ale syrup, diplomat cream, Door County cherries
The Trend | Classic Throwback & Sour Beer