Bar Snacks on Fire

Bar snacks make a crucial impression, serving up sociable fun to all hours of dining, delivering signature flavor experiences and working in concert with cold beverages. A look across the modern foodservice landscape reveals how chefs are packing a fiery punch, pairing it with comforting warm intensity, across a range of trend-forward bar snacks.

Here are four strategic approaches that harness the power of heat, transforming bar snacks into signature menu must-haves.

1 RAW

Classic snacks redefined with distinctive heat and spice never go out of style.

• Candied Kettle Corn: Brisket burnt ends, togarashi, sea salt — Loro, Houston
• Pork & Collard Spring Rolls, served with blackberry-habanero barbecue sauce — Local Cue, Greenville, S.C.
• Not Your Mom’s Popcorn: Fresh popped kernels with either garlic and Parmesan, hot and spicy or lemon cayenne — Legends, Long Beach, Calif.
• Flaming Elote Fries: Cotija cheese, sautéed corn kernels, Parm/garlic powder, lime crema, Flamin’ Hot Cheetos, over french fries — Bar Code Burgers, Las Vegas

2 THINK YOUNG

Plant-centric snacks infused with heat-centric modern touches appeal to younger consumers.

• Tempura Kimchi, served with chipotle aïoli dipping sauce — Shaku Bar, Portland, Ore.
• Nashville Hot Cauliflower: Chicken-fried cauliflower, hot honey sauce, pickle dip — Alley Twenty Six, Durham, N.C.
• Za ‘atar Roasted Squash: Labneh, pomegranate, jalapeño-herb oil — Plum, Portland, Ore.
• Kabocha Pumpkin Tempura with vadouvan curry, Serrano ponzu, yuzu aïoli — Hazie’s, San Francisco

3 GO GLOBAL

Satiating snacks enriched by bold global heat stylings offer new flavor adventure.

• Whipped Feta: Hatch chile harissa, house everything spice, grilled bread — Lulu’s Wine Garden, Washington, D.C.
• Iberico Ham Croquettes with harissa aïoli — Fire At Will, Scottsdale, Ariz.
• Jalapeño-Bacon Wrapped Dates: Blue cheese-stuffed, Calabrian chile relish, whole grain mostarda — Elm City Social, New Haven, Conn.
• Arancini with avocado crema, togarashi, dashi — Scotch Lodge, Portland, Ore.

4 RAISE EXPECTATIONS

Seafood and meat snacks enveloped with substantial heat offer premium, memorable experiences.

• Jumbo Tiger Shrimp: Three jumbo lemon-herb poached shrimp, wasabi cho-gochujang — Karne Korean Steakhouse, Houston
• Korean Sticky Pork Ribs with a sticky glaze, Thai chiles, Serrano peppers, sesame, toasted coconut shavings — Bostonia Public House, Boston
• Sichuan Hot Chicken on Taiwanese Buns with mala spice, scallion salad, “tiger” aïoli — Pig and Tiger, Boulder, Colo.