I know I say this often—maybe too often—but only because it’s true: inspiration is everywhere. It’s tucked into the corners of new neighborhoods, hidden on gallery walls, and plated up in unexpected dishes. Living in the NY Metro area my whole life—and now calling Midtown home—has been a constant journey of discovery. Every day offers something new to see, hear, taste, and experience—and I make it my mission to take full advantage.
When it comes to sparking culinary creativity, there’s no better backdrop than New York City. It’s the ultimate playground for food lovers, a place where world-class restaurants sit beside hole-in-the-wall gems and you can eat your way across continents in a single afternoon. We’re lucky to have all this just a short train ride away, and it would be a shame not to use it to fuel our work.
I’ve always believed that if you put someone in a box, they’ll be as creative as those four walls will allow. But remove the box? Suddenly, the sky’s the limit. That’s why experiences like this are so important—they pull us out of our day-to-day routines, open our minds to new possibilities, and remind us that innovation often begins with a simple bite of something unexpected.
So, this August, our marketing and R&D teams—along with our strategic partner, Jason Behrends of SavorPoint—joined me for a curated NYC food tour built around their own wish lists of trending flavors, textures, and global mashups they wanted to explore. The mission: to eat with intention, laugh along the way, and bring those ideas back to the bench.
Pastry Precision & the Art of Surprise
Before hitting the streets, we gathered at NuSpices NYC location for a caffeine-fueled kickoff. I’d picked up pastries from two of New York’s most creative bakeries—Bibble & Sip and Dominique Ansel Bakery—so the team could start the day with something beautiful, layered, and intentionally unexpected. The table was covered in little masterpieces: matcha cream puffs with mochi-like chew, sesame-scented choux, flaky kouign amann, and caramelized croissants that shimmered under the morning light.
“Starting off with the Japanese fusion pastries was just amazing,” said Lea Fang. “Each mochi-style pastry was a surprise with every bite—a great fusion of texture and flavor. I’ll have dreams about that matcha cream [puff].”
Christian Rasmusson was already in analysis mode: “The matcha pastry captured all the subtle, earthy notes of tea balanced by sweet cream and a crumbly exterior. It’s a reminder that texture can be as powerful as taste.”
Rachel Leto added, “The Black Sesame Walnut Puff and Hojicha Mango Hazelnut Cream Puff were so unique. Every texture worked in harmony—it was the perfect creative warm-up for the day.”
Ian Keller, ever the narrator, began the morning optimistically over cappuccinos at Épicerie Boulud, convinced the day would be one of polite conversation and small bites. When I cautioned the group to “take small bites, keep moving, and don’t get full too quickly,” he laughed it off—“It sounded easy enough,” he later admitted, “until I realized this was just the prologue to an epic day of culinary endurance.”
The tasting set the tone for everything that followed: layered, sensory, and intentionally out of the ordinary. These pastries were a masterclass in balance—showing how modern pastry chefs play with contrast and restraint to keep even the most indulgent creations elegant.
💡Innovation Takeaway: Textural contrast and global ingredients are driving the next wave of premium indulgence. Combining traditional elements like matcha or mochi with European pastry techniques creates a cross-cultural sensory appeal that resonates with younger consumers seeking adventure and comfort in one bite.
What did we eat?
Dominique Ansel – Peach & Tres Leches Cronut, DK4 (Kouign Amann), Cookie Shots
Bibble & Sip – Earl Grey Cream Puff, Black Sesame Walnut Cream Puff, Matcha Cream Puff, Hojicha, Mango Hazelnut Cream Puff, BBB (Black Sesame Bun w/ black sesame and egg custard), Egg Tart with Tapioca Boba, Black Sesame Almond Croissant, Garlic Sour Cream Cheese Bun
Playful Street Food With Global Flair
Our next stop, Oh K-Dog, turned the humble corn dog into a full-blown spectacle. Korean-style dogs came coated in potato cubes, ramen noodles, or a dusting of sugar—a mash-up of carnival nostalgia and K-street food energy.
“It was a feast for the eyes,” said Lea. “The visuals were what really grabbed me—bold, over-the-top coatings that make you stop and stare.”
Rachel Leto loved the unexpected texture: “The mochi flour dredge gave the hot dog this chewy bounce that made it feel new. That single ingredient swap completely reinvented an American classic.”
Ian, meanwhile, couldn’t stop laughing. “Watching my bosses’ eyes water at the idea of putting sugar on a corn dog—and then seeing them love it—was incredible. That honey garlic cheese sauce? I’m still thinking about it.”
Rob Delaney, always viewing through a product lens, noted, “From a Kano diagram perspective, those textures were ‘delighters.’ Even when the flavor’s familiar, the tactile crunch or chew adds magic.”
💡Innovation Takeaway: “Instagrammable” street foods are trending because they layer novelty on top of nostalgia. Unexpected textures (crunchy, chewy, stretchy) act as emotional cues for delight—an easy way to modernize comfort food formats without alienating consumers.
What did we eat?
Sweet Potato Hot Dog, Half Mozzarella & Half Hot Dog, Potato Hot Dog
Fusion Done Right: Empanadas & Beyond
At Criollas and Empanada Mama, the team dove into Latin-inspired creativity.
“The bourbon chicken empanada was the perfect blend of savory, sweet, and smoky,” said Christian. “It showed how one ingredient—bourbon—can bridge cultures and create balance.”
Rachel added, “The Caprese empanada was so clever. It’s a familiar flavor profile but seeing it inside pastry made you rethink how ingredients can travel between cuisines.”
Ian offered his signature dry humor: “We must have looked insane—seven people ordering two empanadas, poking and prodding them, taking one bite, and whispering notes like food-obsessed detectives. The shopkeeper definitely thought we’d lost it.”
Among the standouts was the “Romeo & Juliet,” a dessert empanada filled with guava and mozzarella that caught everyone off guard in the best way. “It was the perfect bite to reset your palate,” said Lea Fang, “a reminder that even comfort food can end on a whimsical note.”
Lea summed it up beautifully: “The shape and portability made every flavor pop. It’s proof that great innovation doesn’t have to be complicated—it just has to be thoughtful.”
💡Innovation Takeaway: Cultural mashups are most successful when the format remains familiar. Empanadas, bao buns, and handheld snacks provide a neutral canvas for global flavors to shine—perfect for frozen or on-the-go food innovation.
What did we eat?
Criollas – Malbec Beef Empanada, Caprese Empanada, Smoked Chicken Empanada
Empanada Mama – El Toro (Oxtail with jamaican pepper, chipotle, wine, onion, carrot, thyme, maduros), Cheesesteak, Jerk & Cheese, Cuban, El Jefe (Slow cooked birria beef, sweet roasted corn & peppers, oaxaca cheese, cilantro lime rice), Romeo & Juliet, Guava and mozzarella cheese, BBQ Pulled Pork
The Georgian Indulgence That Stole the Show
Few stops drew as much praise—or as much laughter—as Cheeseboat, a Georgian gem serving khachapuri: bubbling cheese bread topped with egg yolk and butter.
“It was like fondue meets pizza,” said Lea. “A cheese-filled bread with an egg cracked in—I didn’t know something like this existed.”
Adelaida (Ali) Morales appreciated the tactile joy: “It encouraged you to tear, scoop, and share. That interactivity made it memorable.”
Ian, who by this point described himself as “at war with his own stomach,” still called it his favorite stop: “The owner walked us in under rainbow streamers and treated us like family. The khachapuri was so decadent it nearly finished me off—but I’d do it again tomorrow.”
Rob noticed the global connection: “We realized Cheeseboat’s Khinkali and Din Tai Fung’s Xiaolongbao were both soup dumplings—same concept, totally different execution.”
Jason Behrends from SavorPoint agreed: “The Georgian Cheese Boats were rich and indulgent, while the empanadas and Oh K-Dogs offered completely different kinds of textural excitement. It showed how texture and spice—used intentionally—can elevate any dish to something extraordinary.”
💡Innovation Takeaway: “Shareable indulgence” is a universal trend. Dishes that invite guests to interact—tear, dip, or stir—create a sense of experience and community. Translating that into packaged or foodservice applications could mean layered dips, cheese-pull moments, or build-your-own kits.nto packaged or foodservice applications could mean layered dips, cheese-pull moments, or build-your-own kits.
What did we eat?
Natakhtari Soda (Pear Flavor & Taragon Flavor), Orange Wine, Khinkali Soup Dumplings, Cheeseboat, Steak’n’Mushroom Cheeseboat
Modern Market Trends at Pier 57
By the time we took the subway down to Market 57, the day had shifted from indulgent discovery to pure inspiration. The market—part of the James Beard Foundation’s Platform by JBF, located inside the reimagined Pier 57—was created to champion independent chefs and small food entrepreneurs who represent the future of American dining. It’s equal parts incubator, food hall, and innovation lab, where chefs test new concepts and consumers get a front-row seat to emerging food trends.
“We got to see where health food wasn’t lacking in taste, and indulgent food wasn’t shy about flavor,” said Lea. “That balance between ‘better-for-you’ and ‘decadent’ is the sweet spot for innovation.”
The experience resonated deeply for our R&D and marketing teams. The vendors—each hand-selected by the James Beard Foundation—embodied the kind of culinary diversity and creativity that aligns perfectly with NuSpice’s own mission of flavor-forward innovation.
Ali’s favorite stop, Little Banchan Shop, stood out for its “artful, interactive Bibimbap bowl—colorful, customizable, and full of texture.”
Christian called out “a Japanese crispy rice square topped with smoked salmon and cream cheese—a clever nod to NYC bagels.”
And Rachel found inspiration in Bessou’s Chicken Karaage: “The crunch was perfect—proof that comfort food can feel gourmet.”
Ian, still recovering from Cheeseboat, said with a laugh: “Pier 57 was my salvation. The kombucha and matcha boba gave me just enough energy to keep going. Plus, it reminded me that healthful doesn’t have to mean boring—it just needs flavor.”
💡Innovation Takeaway: Market 57 represents where culinary artistry and market readiness intersect. By supporting emerging chefs, the James Beard Foundation is nurturing the next generation of trendsetters—many of whom are reimagining comfort, health, and global flavors for modern consumers. For developers and brands, it’s proof that the line between chef-driven innovation and consumer expectation is growing beautifully thin.
What did we eat?
Bessou – Salmon on Crispy Rice, Original Chicken Karaage
Good To Go – Speck Fig Grilled Cheese
Nom Wah – Crispy Chicken Bun
Sahadi – Muhammara & Pita, Meat Toshka Quesadilla
Zaab Zaab – Bimbap
Late-Night Concepts & Immersive Experiences
As day turned to night, our tour took a turn for the theatrical.
Taco Mahal impressed with its Indian-Mexican fusion—“Tacos plus Indian food equaled heaven on a plate,” Rachel said. “The Lamb Curry Roti Taco showed how fusion can be fun and authentic at once.”
The next stop, Rudy’s Bar & Grill, delivered classic NYC grit, followed by a surprise twist: the infamous Woo Woo speakeasy.
Ian had found it on TikTok—and none of us were quite prepared. “Imagine bringing your bosses and VP to a completely empty adult-toy-themed nightclub with Donna Summer blasting and a disco ball overhead,” he said. “I wanted to evaporate.”
Instead, laughter filled the room. “Jessica burst out laughing, cranberry-vodka shots appeared, and suddenly we were just people sharing absurdity and joy. That’s what food does—it levels us.”
Ali agreed: “The Woo Woo turned cocktails into performance art. It was as much about the experience as the drink itself.”
💡Innovation Takeaway: The rise of “eatertainment” is blurring lines between dining and experience. Whether it’s theatrical plating or unexpected themes, consumers are buying moments, not just meals. Translating that energy into branding or packaging can create similar emotional engagement.
Precision & Perfection at Din Tai Fung
We ended at Din Tai Fung, where craftsmanship met calm for a group dinner.
“Watching chefs fold dumplings with such precision reminded us how skill and process create emotional impact,” said Ali.
Christian’s standout dish was the Kimchi Dumpling: “It hit every note—savory, sour, umami. The flavor architecture was masterful.”
Rob reflected on sensory science: “The chewy rice cakes contrasted beautifully with crisp vegetables and tender chicken. Texture transformed the dish from expected to exceptional.”
Ian, full but reflective, summed it up best: “By the end, I wasn’t just full of food—I was full of appreciation. Food is more than sustenance. It’s community, creativity, and belonging.”
💡Innovation Takeaway: Mastery and repetition are underrated aspects of innovation. Brands that build trust through precision—flavor balance, texture control, and consistency—earn long-term loyalty, especially in high-sensory categories like snacks and sauces.
What did we eat?
Black Sesame Espresso Martini, Cucumber Salad, Pork Xiao Long Bao, Chicken Xiao Long Bao, Garlic String Beans, Garlic Broccoli, Bok Choy, Rice Cakes with Chicken, Chicken Stir Fry Noodles, Pork Bao Buns, Spicy Pork Wontons, Spicy Chicken Wontons, Red Bean Xiao Long Bao, Black Sesame Xiao Long Bao
Takeaway: Inspiration Is the Ultimate Ingredient
By the end of the tour, everyone had a full stomach and a fresh sense of what’s next. “It was a tour of all the senses,” Lea said. “Memorable and satisfying—but more importantly, inspiring.”
The common thread? Creativity through contrast—crispy and creamy, old and new, familiar and foreign. It’s what fuels every successful innovation at NuSpice.
As The Spice Girl, I’ll always believe that the best ideas start with curiosity—and a shared table. So, next time you’re in NYC, follow our route and build your own tasting adventure. Who knows what flavor will spark your next big idea?
Where we went and what we ate – NYC Food Tour
Dominique Ansel
- Peach & Tres Leches Cronut
- DK4 ( Kouign Aman)
- Cookie Shots
Bible & Sip
- Earl Grey Cream Puff
- Black Sesame Walnut Cream Puff
- Matcha Cream Puff
- Hojicha Mango Hazelnut Cream Puff
- BBB (Black Sesame Bun w/ black sesame and egg custard)
- Egg Tart with Tapioca Boba
- Black Sesame Almond Croissant
- Garlic Sour Cream Cheese Bun
Criollas
- Malbec Beef Empanada
- Caprese Empanada
- Smoked Chicken Empanada
Oh K-Dog
- Sweet Potato Hot Dog
- Half Mozzarella & Half Hot Dog
- Potato Hot Dog
Empanada Mama (all empanadas)
- El Toro
- Oxtail with jamaican pepper, chipotle, wine, onion, carrot, thyme, maduros
- Cheesesteak
- Jerk & Cheese
- Cuban
- El Jefe
- Slow cooked birria beef, sweet roasted corn & peppers, oaxaca cheese, cilantro lime rice
- Romeo & Juliet
- Guava and mozzarella cheese
- BBQ Pulled Pork
Cheeseboat
- Natakhtari Soda
- Pear Flavor
- Taragon Flavor
- Orange Wine
- Khinkali Soup Dumplings
- Cheeseboat
- Steak’n’Mushroom Cheeseboat
Rudy’s Bar & Grill
- Various Beers
- Hot Dogs
Taco Mahal
- Masala Fries
- Lamb Curry Roti Taco
- Chicken Tika Masala Naan Taco
Pier 57
- Bessou
- Salmon on Crispy Rice
- Original Chicken Karaage
- Good To Go
- Speck Fig Grilled Cheese
- Nom Wah
- Crispy Chicken Bun
- Sahadi
- Muhammara & Pita
- Meat Toshka Quesadilla
- Zaab Zaab
- Bimbap
Din Tai Fung
- Black Sesame Espresso Martini
- Cucumber Salad
- Pork Xiao Long Bao
- Chicken Xiao Long Bao
- Garlic String Beans
- Garlic Broccoli
- Bok Choy
- Rice Cakes with Chicken
- Chicken Stir Fry Noodles
- Pork Bao Buns
- Spicy Pork Wontons
- Spicy Chicken Wontons
- Red Bean Xiao Long Bao
- Black Sesame Xiao Long Bao