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
