If you’ve ever had a sneaking sense of deja vu while perusing a menu, you’ve likely encountered a restaurant trend.

And while “trend” can be seen as a dirty word, I, for one, unabashedly enjoy a frequent foodie find — to see how each chef shapes and turns a bite you’ve had many times before or how a specific restaurant takes a growing propensity for a particular atmosphere and makes it exactly their own.

CLICK HERE TO VIEW THE ORIGINAL PUBLICATION VIA AXIOS CHARLOTTE