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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (April 15, 2015)
8 A SIUSLAW NEWS ❚ WEDNESDAY, APRIL 15, 2015 Dine Out Trends you may see when dining out When dining out, expect to fi nd more attractive plates, as restauranteurs understand diners like to photograph and share their meals through social media. Le Bouchon P ROVISIONS W INE B AR & S ALES - D ELICATESSEN Locally Baked Pastries – Breads – Muffins Sandwiches - Soup - Salads • Big Fat Meat Loaf Sandwich • Mac & Cheese • Broccoli & Cheddar Quiche • Morning Glory Muffins • Croissants (Ham & Cheese or Chocolate) Wine of the Month: Drops of Jupiter Red Blend J. Scott – Sauvignon Blanc Wine Tasting Saturday & Sunday 1277 Bay Street- Old Town Florence - 5 41-902 -1391 Fall Soups R estaurants are thriving once again. Since 2014, restaurant-goers have renewed interest in socializing away from home and more money to spend, a stark turnaround from preceding years when diners were living on tighter budgets thanks to a recession that began in 2008. As crowds waiting in line for their favorite eateries begin to grow anew, restaurants have begun to implement new menus and dining styles in the attempt to attract a broader clientele. Many trends are catering to the younger, technology-driven customer. • Photo-ready foods: Diners are utilizing social media to share their menu choices with people all around the world. Scroll through anyone’s news feed and you’re likely to fi nd photograph’s of last night’s entrée or an impressive dessert enjoyed during a night out with friends. Many restauranteurs understand that their latest culinary creation is likely to fi nd its way onto social media, so a greater emphasis is being placed on plating — or making foods look better when fi rst presented to diners. • Digital kiosks: Desire an appetizer or want to reorder another beverage? You may not have to fl ag down your server to do so. Several restaurants have implemented tablet-based service at their tables. In addition to playing games or getting apprised on the latest specials, guests can order some menu items through table-mounted tablets. And if you’re in a rush for the check, swipe your credit card and pay the bill without waiting for your waiter to bring it over. • Healthier kids’ choices: For years the standard fare for kids has been burgers, fries and various recipes for mac-and-cheese. But a survey of professional chefs sponsored by the National Restaurant Association revealed many restaurants are now offering a greater variety of foods on kids’ menus. Soups, salads, leaner meats, and more vegetables are some of the items kids can choose from. • Increase in craft foods: Greater emphasis is being placed on creating meals that not only look and taste good, but also on meals that are produced in eco-friendly and community-friendly ways. Craft foods are made in small batches from locally sourced ingredients, helping to create a symbiotic relationship between eateries, farmers, food manufacturers, and diners. • Community tables: Make new friends while dining out by getting seated at a community table, which are no longer restricted to Japanese hibachi restaurants. These larger tables pair different diners together. • Neurogastronomy: Many restaurants are employing neurogastronomy, or the science of manipulating perception of how foods taste by external factors. Everything from the colors of dishes to the sounds of music being piped in can affect your perception of taste. • Prepaid reservations: Today you can purchase just about anything in advance, from movie tickets to vacations. Soon you may be able to prepay for restaurant meals as well. Arrive at your reserved time and enjoy your meal. This trend is benefi cial to restaurants because they are guaranteed revenue even if patrons do not show up. Trends in dining out can make meal experiences more unique. Expect some new changes at your favorite restaurants. MOTHER’S DAY 1285 www.1285restobar.com FEATURED ENTRÉE: SEAFOOD CANNELLONI Scallops, shrimp and crab meat in a pasta roll, served with white and red sauce Brunchette Surfside Restaurant $25.50 Adults. $22.50 Seniors • $13.50 Children 10 and under • Salad and Appetizer Bar • Choose entrée from Chef ’s special menu for Mom • Dessert Bar SUNDAY, MAY 10 TH 12 noon – 4 p.m. • Breakfast: 7 a.m. -11 a.m. Reservations Needed CALL TODAY • 541-997-8263 ext. 4 1285 Bay Street - Old Town Florence • 541-902-8338 Daily Lunch & Dinner Specials Restaurant 50% Bottled Wednesdays & Tea Wine Room $12 Thursday Dinners Featuring this week: Regular Menu: Tilapia in white wine and lemon sauce Crab Cakes Stuff ed Sole Beef Cornish Pasty Shrimp Salad Cottage Pie French Press Coff ee Large Tea Selection Quiche of the Day Soups: Curry Vegetable Clam Chowder • Salmon Bisque 195 Nopal Street • 541-902-0502 WE NOW HAVE BEER ON TAP WEDNESDAY: Grilled Chicken Caprese served with lightly spiced chipotle mashed yukon gold potatoes and roasted green beans THURSDAY: Salmon Cakes served over a zucchini fennel slaw and creamy polenta FRIDAY: Coulotte Steak topped with basil butter served with a baked potato and garlic green beans SATURDAY: Hearty Fresh Made Lasagna served with salad and french garlic bread Open for Lunch & Dinner • Lunch Specials Daily Reservations Suggested. 165 M APLE S T . • 541-997-9811• Hours Tues-Sat: 11:30am-9pm WWW . MAPLESTREETGRILLE . COM www.spiceinfl orence.com Global & Northwest Fusion Cuisine Benefi t for Kelly Wittwer Burnett Help us support Kelly in her fi ght with breast cancer. Join us at Little Brown Hen for a Spaghetti Feed on Wednesday, April 29th • 3pm to 7 pm Dinner will include spaghetti with salad and bread $11.00 for adults and $6.00 for kids Cash or check only (made payable to Brown Hen Café) 435 Highway 101 • 541-902-2449 SEAFOOD, SALADS, GLOBAL TAPAS GOURMET BURGERS • Tuesday - Ladies Night $2 off entrée • Wednesday - Burger & Brew $8.50 • Thursday - $4 Margaritas - $2.50 Tacos TUE, WED, THUR: DINNER 3PM TO CLOSE FRI, SAT, SUN: LUNCH AND DINNER 11:30 TO CLOSE CLOSED MONDAY 541-997-1646 1269 Bay Street • Old Town Florence Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ Every Month Mo's Grilled, has brought "Motivation SALMON: Poached, in or special Blackened for Kids" tables which raise money for local charities CHICKEN BREAST: Boneless, Skinless Breast of Chicken that are devoted to helping the wellbeing of local SHRIMP SKEWERS: 2 Grilled Shrimp Skewers children. This month FLORENCE HEAD START All of the above are served with local charity being Green Beans is or the Mixed Steamed Veggies and honored. a Shrimp Dinner Salad NEW By sitting at these tables ITEMS you help a specific local RIBS: charity each Baby Back and Pork Ribs with the BBQ PORK every time. We James thank Gang you BBQ for Sauce that! BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185
