Regional Restaurant Guide Index
The regional cuisine of the United States.

The editors at USRG observe that diners continue looking for value in the current economic climate. It is no surpise that the slow economy is teaming up with the forces of restaurant evolution to clean house. Today's culinery movement seeks  comfort food, quality rethinking of American deli and takeout. Service offers good food for those at work. Restaurants continue experimentation of multinational fusion menus, authentic Spanish cuisine as seen in the Emerging Latino food market for gourmet circuits. Japanese Asian is a current trend as are Brazilian meta houses. More chefs consider their regional position as a culinery advantage. People once used to joke about California Cuisine, but now almost every state has its own cuisine. The bottom line is that diners, even the food lover, now seeks value, not the best at any cost. More to the point if they can find it in their own backyard. -- Mark & Joanna Beaulieu January 2006.

One of our favorite food writers Rob Walsh whose articles appear in the Houston Post, consider Rob Walsh's well considered articles on Fusion restaurants.

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