As spring makes its way into the sticky heat of a Southern summer, we’re looking for ways to refresh the season ahead. We’ve kept a close eye on new and unexpected ingredients on menus, notable strides in design, and the hot trends that keep us excited for what’s happening in the South right now..
Trend 1: Statement Bathrooms
Some might scoff when they see this trend is about pretty bathrooms. But, let’s be realistic, if you’re visiting a restaurant, the washroom is an essential part of the experience. And restaurateurs are taking notice. The washroom acts as an extension of a restaurant’s design, and attention to detail matters too, like offering small mints or flossers for guests as thoughtful touches.
- A cult favorite is the bathroom at Vern’s in Charleston. Perfectly aligned with Vern’s laidback, welcoming atmosphere, their bathroom is overgrown with foliage and a signature scent that prompts most bathroom guests to check the candle label.
- The restrooms at Albertine in Charlotte have a whole vibe. Naturalist wallpaper with muted tones are contrasted with the showstopping marble veined sink. Another thoughtful touch is stalls with doors that actually reach the floor for ultimate privacy.
- Omakase Sushi & Sake Bar in Lexington, Kentucky, has heated toilet seats. Enough said.
- For an insider’s catalog of some of the best washroom art across Charleston and beyond, follow @waterclosetart.
Trend 2: Kosho
A menu ingredient we’ve seen on a rapid rise is kosho. Kosho is a fermented paste made from citrus zest, chili peppers, and sea salt. It adds a vibrant, fresh boost to any dish but lends itself exceptionally well to fish and hearty proteins.
- At Japanese tavern Shokudô in Charleston, chef-partner Masatomo “Masa” Hamaya incorporates multiple uses of kosho into his dishes including black cod with misodare and a lime kosho, and a beef short rib with amarodare, shiitake, and a lemon kosho.
- The raw bar at newly-opened Lion’s Share in Nashville features a housemade mandarin kosho delicately paired with a shima aji (striped jack) marinated in glaze from its own bones.
- A crowd-favorite signature nigiri at O-Ku in Atlanta is their “Snow King” that incorporates blue crab, garlic butter, and a yuzu kosho.
Trend 3: Burrata Brine In Cocktails
Egg white might be dethroned as the king of frothy cocktails and mocktails.
At Glasshouse Kitchen in Raleigh, beverage manager Greg Dreyer is using burrata brine. “The cheese’s strained liquid is creamy and slightly salty which acts as a foaming agent adding unmatched body and visual appeal,” he says.
Dreyer’s Beet Me To It mocktail showcases the burrata brine alongside Little Saints St. Juniper Non-Alcoholic Gin, housemade beet apple shrub, lemon juice, and mint.
recipe 
yields
Makes 1 mocktail
1.5 ounces Little Saints St. Juniper Non-Alcoholic Gin infused with juniper, lion’s mane mushroom, and cucumber
1 ounce of house-made beet apple shrub
0.5 ounces freshly squeezed lemon juice
0.75 ounces strained burrata liquid
5 mint leaves, muddled
ingredients
steps
- Shake and strain into a tall mason jar with ice
- Garnish with a mint sprig
Trend 4: Classic Desserts Go Savory
There’s a long-standing debate about whether it’s better to finish a meal with something sweet or savory. No matter which side you’re on, chefs are now experimenting with classic desserts with a flamboyant savory spin.
- At Perso in Louisville, Kentucky, executive chef and owner Emil David and chef Drake Aldrich have launched a Berkshire pork éclair with fermented ramps, horseradish, sorghum, and mustard. Trust us, you’ve never tried an éclair like this.
- If you’re looking for a more subtle integration of savory flavors, Post House Inn offers a goat cheese crème brûlée with goji berries, pine nuts, arugula, and a fermented strawberry vinaigrette.
Trend 5: The Rise of English Pubs
The English Cotswolds are taking over the South, and we’re here for it. Whether it’s cozy wood-burning hearths, artfully hung taxidermy, or classic British dishes like fish and chips and sticky toffee pudding, these newly-opened pubs will have you transported abroad in one bite.
- In Louisville, Kentucky, chef Lawrence Weeks opened Murray’s Creole Pub, an homage to the British pub that integrates his Creole and Cajun roots. Read the full First Look article here.
- Robbie Wilson and Emily Perry Wilson returned to Nashville opening Lion’s Share, a contemporary take on an English tavern with a timeless aesthetic that is both historic and trendsetting. Read the full First Look article here.
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