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Brief Published: 14 Apr 2015

Fifteen-Minute Fine Dining

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Smorgasburg food market, New York

American chef Jonathan Kava has opened a new fine-dining food stand at New York food market Smorgasburg that serves a four-course menu in 15 minutes.

Von Kava serves four small dishes plus an amuse-bouche (a single bite-sized dish) and a petit four (a small appetiser), all served on a disposable tray, which diners eat at standing-only tables. The menu gives time-short consumers a chance to enjoy premium ingredients at affordable rates – each tray costs between $11 and $15. Each sitting is 15 minutes, but if diners wish to spend longer eating, they can take their tray away.

The menu changes each week depending on the produce available from the Union Square Greenmarket, where Kava sources the ingredients, but customers can expect meals such as smoked onion soup, duck rillettes with black-garlic oil and braised pork belly with butternut squash and Brussels sprouts.

Changing perceptions of luxury have led to an influx of establishments that challenge traditional notions of fine dining. At London restaurant Rivea, the waiting staff wear Converse trainers, chinos and cardigans, while at The Ten Room diners can bring up to four of their own ingredients which are then crafted into a tasting menu by the restaurant's chefs. For more on this trend, see New Rules for Fine Dining, DIY Tasting Menu and Destination Dining.

For further insight into the ways in which brands are adapting to time-short, on-the-go consumers, see Mobile Food and Fast-Moving Premium Consumption.

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