The look and feel of restaurants are constantly changing, driven by cultural trends, economics, and customer demands. Sometimes chains learn from the little guys, but that knowledge sharing works both ways.
To talk about what he recently described as the "Chipotle-fication of local food," James Norton, the editor of The Heavy Table, joined All Things Considered host Tom Crann.
"Chipotle-fication" is essentially making foods accessible to diners.
Regardless of your take on it, restaurants locally and around the nation are taking world foods and adapting them through a fast-casual, consumer-driven lens.
To hear the full conversation with Norton and Crann, use the audio player above.
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