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Four Stars: Garlic Press – US Food Trends

20 June 2007
Four Stars: Garlic Press – US Food Trends

Keep it simple or kick it up, but any way it's sliced, buttery garlic bread is a can't-miss choice as starter or side.

This article first appeared in the 1 June 2007 issue of Restaurants & Institutions (R&I).

R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website here >>

By Allison Perlik, Senior Editor

Pan Sticks (pictured above)
Gatti's Pizza, multiple locations. Parmesan and Romano cheeses with red-pepper flakes add zing to these garlic breadsticks. The popular side uses the Austin, Texas-based chain's Pan Perfect pizza-dough mix, which is blended, proofed and baked in stores. Two variations, one with provolone cheese and another with provolone and jalapeÁ±os, also are menued.

Cheddar Garlic Bread


BLT Fish Shack, New York City. Hamburger buns dusted with sesame seeds lend a distinctive look to Chef-owner Laurent Tourondel's Cheddar-coated wedges at the casual seafood eatery located downstairs from higher-end BLT Fish. Complimentary for guests, the oven-toasted rolls are spread with softened butter seasoned with garlic, shallots and parsley.

Warm & Wonderful Herb Garlic Bread

Sage American Grill, multiple locations.
These restaurants in New Haven and Chester, Conn., top ciabatta bread from local bakeries in olive oil, roasted garlic butter and herbs for a signature starter created by owner Dave McCoart. Heated under a salamander, the slices are served with a trio of spreads: kalamata tapenade, sun-dried-tomato pesto and goat cheese.

Signature Garlic Bread

ristorante we, Chicago. Crisp strips of Italian bread are liberally coated with a blend of butter, oil, garlic paste, shallots and parsley, then toasted under the broiler and garnished with chives to serve. Crumbled Gorgonzola cheese melted into reduced heavy cream makes the rich "fonduta" sauce that accompanies this item.

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