{"id":13025,"date":"2017-07-03T06:00:28","date_gmt":"2017-07-03T13:00:28","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=13025"},"modified":"2017-07-03T06:00:28","modified_gmt":"2017-07-03T13:00:28","slug":"5-takeaways-from-new-chicago-eateries","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/5-takeaways-from-new-chicago-eateries\/","title":{"rendered":"5 takeaways from new Chicago eateries"},"content":{"rendered":"<div class=\"richsummary\">\n<p id=\"abstract\">The 20th Annual Taste the Trends Tour visited Chicago to explore modern restaurants; tasting food and observing successful business plans.  GT Prime is a steakhouse that conserves time and money by serving a dish of unique salts with their steak instead of a variety of sauces.  They also allow steaks to be ordered in a variety of size, which allows customers to order to fulfill their appetite, or allows customers to taste a variety of menu items.  Brown Bag Seafood Co has created a handheld lobster sandwich using hot dog buns, then stuffing them with lobster and salad, which is perfect for an outdoor event that serves food or for an appetizer at a large party.  Wonfun Chinese is capitalizing on serving unique foods such as rabbit and tofu family style.  Bad Hunter is a vegetarian restaurant that is using activated charcoal to give the foods they serve a black hue.<\/p>\n<p id=\"takeawayheader\">Key Takeaways:<\/p>\n<ul id=\"takeaways\">\n<li id=\"takeaway1\">Try artisanal salts on steak. Instead of the usual sauces, GT Prime serves Icelandic sea salt, Australian sea salt, and hibiscus salt with their beef.<\/li>\n<li id=\"takeaway2\">Mix and match! GT Prime offers 4-, 8- and 16-ounce steaks in a variety of cuts, and lets customers pick mixed platters to share.<\/li>\n<li id=\"takeaway3\">For family-style meals, WonFun Chinese specializes in spicy Szechuan cuisine, including chilled rabbit, Szechuan pork wontons, and ma po tofu.<\/li>\n<\/ul>\n<p id=\"quote\">&#8220;Chicago restaurants are rife with food, drink and design ideas, as a group of more than 100 foodservice operators discovered during a whirlwind dine-around to kick off the 2017 NRA Show.&#8221;<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.foodservicedirector.com\/ideas-innovation\/emerging-trends\/articles\/5-takeaways-from-new-chicago-eateries\" rel=\"noopener\">http:\/\/www.foodservicedirector.com\/ideas-innovation\/emerging-trends\/articles\/5-takeaways-from-new-chicago-eateries<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3511RHPADVESQPDRAAECS5H2BFSLRO 33PPO7FECVFYMYK9X8RHJK4QD56IDU ASWSDUQTDTC1J)(authorquote 3XBXDSS888JCNLZ3J9K4HN3QCWHLXO 36PW28KO4ZWO8MFBHFAO84YS09BEAO A1DCGB72N1UIPT)(keypoints 3YO4AH2FPDKFHS95823TPVF9CXX0QF 3W92K5RLWUH84RPGH98H0X6S83BV5T A1RF078Z8U7YBL)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The 20th Annual Taste the Trends Tour visited Chicago to explore modern restaurants; tasting food and observing successful business plans. GT Prime is a steakhouse that conserves time and money by serving a dish of unique salts with their steak instead of a variety of sauces. They also allow steaks to be ordered in a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8127,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13025"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=13025"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13025\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8127"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=13025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=13025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=13025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}