SOURCE: The Frog and The Peach

January 18, 2007 11:23 ET

As 2007 Gets Underway, Restaurant Owner Identifies Hot Trends in the Industry

NEW BRUNSWICK, NJ -- (MARKET WIRE) -- January 18, 2007 -- When we used to think of a martini, it was straight up with a couple of olives. Now, anything in a martini glass is considered a martini. That's because of the "cocktail craze" which has become all the rage in the restaurant industry according to Betsy Alger, owner of The Frog and The Peach in New Brunswick.

Alger says there are a number of trends which many restaurants are latching onto this year which include bite-sized desserts, organic produce and flatbread. "Many restaurants tend to adopt trends as they happen. I prefer not to jump onto every trend that's out there, but to pick and choose and decide which ones are appropriate for my restaurant. There are certain ones you just can't avoid."

Among the unavoidable is the focus on cocktails. "People have become more discernable and sophisticated about wine and spirits. 'House wine' or 'well brand' liquor are simply no longer acceptable, even for restaurants without a 'special occasion' feel. Premium spirits are in, cocktails are chic, our setting is swank and with that said, a drink menu that is innovative and enticing is a must. Pomegranate Martinis and Blueberry Mojito in impressive glassware have replaced the Gin Tonic and the Highball."

Alger also appreciates what she calls, the Bistro concept which is a less upscale, less expensive, often 'comfort food,' menu. "People aren't always looking for fine-dining. They may want to enjoy the atmosphere of a fine-dining restaurant, but eat something a little less sophisticated; more every-day."

The Frog and The Peach was the first Contemporary American fine-dining restaurant in New Brunswick which pioneered the city's downtown renaissance in the early '80s. Alger owns the restaurant with her husband Jim Black. The progressive restaurant serves modern cuisine with an international spin. The restaurant has an ongoing commitment to innovative preparations, fresh ingredients, well being and the environment. For more information, visit

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