3 Wacky Food Trends Gain East Coast Momentum

'New Wave' Facilities

What’s the difference between a toilet and a table? At Modern Toilet in Taiwan, not much.

This bathroom-themed restaurant launched in 2004 and has since made its name serving meals in novelty plastic toilets with a peculiar seating plan.

At Modern Toilet, guests forego chairs as they eat and instead sit atop the loo.

The dive began as a dessert shop and expanded its menu in early 2006 - attracting flocks of college students, families and tourists alike while lending talks of a New York City location.

Owner Chen Min-kwang says Modern Toilet’s goal is to shock and confuse the senses; he and his team hope to one day flush out the competition and become the world’s number one theme for chain restaurants.

Entomophagy

Writer Doug Larson once said that “Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

But would you eat a bug that smelled that good?

At the Brooklyn Kitchen in Williamsburg, they think so.

This East Coast test kitchen paved its way into foodie culture after serving insects on its menu in early 2011.

From smoked corn custard with moth larvae to mealworms atop fried yucca – squeamish diners bravely tried the latest low-cal food craze that’s eco-friendly, too.

You can call the movement by its fancy name entomophagy, or just plain “eating bugs,” but if you’re looking to trim your waistline and help the environment – these healthy critters are certainly food for thought.

The Brooklyn Kitchen’s humble Williamsburg space is among the Greater NYC’s pioneers in bringing the art of entomophagy to the Western world, and has since offered cooking classes on Sake brewing, pickles and fresh pasta making.

Ice Cream Alchemy

The latest food trend is a mad scientist’s paradise - Liquid nitrogen ice cream. And it freezes in a matter of minutes.

Liquid nitrogen or LN2 is poured over an ice cream base, locking in a strong flavor and smooth texture.

It’s a perfect treat for the impatient or experimental with a sweet tooth.

LuLu and Mooky’s was Manhattan’s first attempt at bringing LN2 ice cream to the mainstream though its doors closed soon after opening.

There wasn’t much chemistry with this dessert and New Yorkers - Skeptics say it sounded more like a science fair project than an ice cream dish.

Joining the Lulu and Mooky's mindset is Long Island franchise Nitro, set to open a NYC location this Spring.

With new shops brewing anywhere from LA to London - New York is bound to get more and more sprinklings of this futuristic treat. A chef favorite, the concoction is slowly but surely becoming a restaurant staple.

story images: 

1. img.timeinc.net/time/daily/2009/0902/toilet_rest_0219.jpg

2. media.photobucket.com/image/brooklyn%20kitchen%20bugs/john_dxx/22bugs500.jpg

3. www.cynical-c.com/archives2/bloggraphics/how0703nitrogen_485x400.jpg