The fast-casual lunch: from grain bowls to skewers
2016: Grain Bowl
We like grains. We like bowls. We like piling things on grains in bowls. But we went a little overboard in 2016, when the grain bowl became ubiquitous and topped so haphazardly it was like going to Pinkberry after a few drinks. Our 2017 grain bowl message: Keep it simple.
This isn’t exactly a tough sell. Many of our favorite foods are on a stick: kebabs, Thai satay, yakitori, corn dogs, popsicles, roasted marshmallows. So the fact that chefs are putting everything from French toast to chicken and waffles on sticks is fantastic news. (Pro tip: If you’re doing beef skewers, soak them in soy sauce for an hour before grilling. It’s a great marinade, and it will also prevent wooden skewers from catching fire on the grill.)
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