Jan 31, 2024 - News

NY Times highlights trendy menus at two Valley restaurants

The exterior of Chilte restaurant.

Photo: Jeremy Duda/Axios

The New York Times recently reviewed 121 U.S. restaurant menus — including two from the Valley — to determine what's in and out on the dining scene this year.

What they're saying: "After years of plexiglass dividers, curbside delivery, masked servers and, yes, QR codes, one thing was immediately clear: Physical menus aren't just back. They have more personality than ever," the Times writes.

Zoom in: Two new Valley restaurants — Phoenix's Chilte and Tempe's Cocina Chiwas — were recognized for their trendy menu design and offerings.

  • Labor mission statements: Many restaurateurs are showing their commitment to higher employee wages by explaining their service fees on their menus. Chilte's includes a line saying: "To ensure health and medical benefits for all our valued full-time team members a 3% charge will be added to each guest check."
  • Panna cotta: As restaurants grapple with rising food and labor costs, many are returning to this "simple, inexpensive dessert," including Cocina Chiwas, which offers a coconut version of the custard delight.
  • "Small, big, bigger": Forget "appetizer, entree, dessert" — many restaurants, including Chilte, now offer a variety of dish sizes to allow menu flexibility. Chilte's plates are categorized as "smalls" or "grandes."
  • Straightforward dish descriptions: The Times' pointed to Cocina Chiwas' succinct menu descriptions to show how restaurants have found a happy medium between cryptic, single-ingredient titles and elaborate menu detailing.
avatar

Get more local stories in your inbox with Axios Phoenix.

🌱

Support local journalism by becoming a member.

Learn more

More Phoenix stories

No stories could be found

Phoenixpostcard

Get a free daily digest of the most important news in your backyard with Axios Phoenix.

🌱

Support local journalism by becoming a member.

Learn more