Trend Kitchen

Fresh & Original with a Focus on Food

“Food-focused” cuisine might seem like a redundant phrase, but it only takes one visit to Trend Kitchen to understand the distinction. Utilizing the freshest ingredients, created entirely from scratch every day by the talented and inventive chefs, Trend Kitchen delivers amazing dishes and a unique dining experience to guests. Under the ownership of Courtney and George Koos, who share a passion for food with quality ingredients, the Indian Harbour Beach restaurant has flourished.

“We share a passion for food and owning a restaurant to allow us to bring this shared passion to our community has always been in the cards for us,” said Courtney.

TrendKitchen2Courtney has eight years of restaurant experience and a background in business management and operational efficiency in the corporate world and George’s background in sales, marketing, business operations with start-ups, turn-around ventures and large global organizations, paired with their travels around the world are the right mix of experience and enthusiasm for Trend Kitchen.

It is difficult to pinpoint exactly what Trend Kitchen is known for, which is part of the fun of having the name Trend Kitchen, according to the couple. Many diners rave about the amazing pork chop, the Baked Black Truffle Mac ‘n Cheese or the Nitro Dragon’s Breath dessert. Nitro Dragon’s Breath, you ask? Yes, Executive Chef Tim Haire enjoys creating special menus and experimenting with techniques including molecular gastronomy — a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. The rest of the cooking team is a well-rounded group that brings various experiences together in other unique ways.

They are also becoming known for special amuse-bouche dishes, the Cervina venison and a massive 32 ounce Wagyu Tomahawk steak dinner for two. The Charred Portuguese Octopus appetizer, cooked to perfection and served with saffron aioli, compressed fennel salad, candied lemon zest, and a Kalamata olive tapenade, is another favorite.

On Thursday evenings, Trend Kitchen hosts Burger Night, serving an eight-ounce burger with a unique blend of premium meats. They have also added a second specialty burger every week as well as a house-made vegetarian burger.

The menu changes throughout the year based on seasonality. “We do try to keep some of the popular signature dishes on the menu as much as possible as long as we can get the ingredients fresh and at the level of quality we demand,” Courtney said. “We have focused on adding new dishes and ingredients to all aspects of the menu.”

TrendKitchen3New dishes are inspired and selected in many ways including requests or ideas from guests, availability of the best ingredients, cuisines the team has experienced around the world that they can add their spin on and most importantly the creativity of the chefs. Experimenting with new menu ideas is a daily occurrence in the kitchen.

The 36-seat restaurant is modern and the décor is fairly minimalist. The size creates an intimate environment that focuses on each guest and their individual experience. The staff is well-educated, well-traveled and a passionate group with big personalities and attention to detail.

The wine selections assist in creating the total dining experience. A lot of research and passion goes into the selection of the wine collection, according to the couple. “We offer exceptional wines from some of the most amazing vineyards around the world at a variety of prices,” Courtney said. “Many of our wines are from limited batches and can be extremely hard to find anywhere else. In the end it is really about having the right product to meet the individual palates of each guest and bring out the best in the dish being served.”

1924 Highway A1A
Indian Harbour Beach
(321) 622-8977
Web Address:
Open for dinner, Tuesday
through Saturday at 5:30 p.m.
Reservations Recommended
Onsite and offsite special event catering available