Our fellowship of food experts from all over the Twin Cities had the crystal balls to make 2013 predictions for the scene. Do you have the orbs to read 'em
Thomas Kim/ Kat Melgaard of The Left Handed Cook: Predictions for 2013? The Brothers Dayton will open another restaurant. Doug Flicker from Piccolo will win another award for being badass. Meat prices are going to be insanely high. Hola Arepa will open a brick and mortar. The Left Handed Cook crew will try to open a Korean/Japanese gastropub with eclectic "street" food, beer cocktails, and soju/sake bombs. (Maybe a 2014 prediction.
Andrew Zimmern of Bizarre Foods: Korean food will keep getting hotter here. I think the hipster-ironic-moustache-artisan-bitters-dribbling-gastropub eateries have reached a critical mass so someone will counter that with killer Korean/Filipino/Indian ethnic street food eatery. The year Salty Tart finally expands!!! And perhaps relocates to the building my office is in. (I can dream can't I?) I also think this is the year we will finally see some of the terrible restaurants in town with aging customer bases and tired food shut their doors and in their place will rise a new crop eateries helmed by young adventurous cooks who have learned from local all-stars, hopefully gone off for a year to see how other people cook and returned to make their business life a reality. It's time… It will be a momentous watershed in local food history. Thom Pham will finally be out of business and Top Chef will shoot in the Twin Cities
Matty O'Reilly of Republic: Proof that Mpls and St. Paul can support more independent craft breweries. If the beer is good, they all can thrive. Greg Martin of Urban Bean Coffee: For 2013 I predict that Minneapolis will finally figure out what specialty coffee actually is and demand it from all the shops in town, not just Urban Bean, Dogwood, Angry Catfish, etc
Erik Forsberg of The Devil's Advocate: While the economy has finally shown signs of life for restaurants and bars, there is still a lot of uncertainty among investors. That being said, I foresee the continued growth of small, chef-driven, neighborhood restaurants that highlight the skills of otherwise-unknown talent. The low barriers to entry found in obscure neighborhoods and "off main street" locations provide a reduced risk option for investors to enter the restaurant business while planning for growth and expansion should the economy continue to strengthen and grow
Tom Horgen of Star Tribune: More great food trucks (like World Street Kitchen) will open successful restaurants.
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