Industry folks predict your future, and it involves a lot of mourning... for dubstep!
To prepare you for your gustatory future, some of the town's top tastemakers sacrificed goats, and did all sorts of other witch-prophecy-related things to bring you this look at 2013.
Anthony Schmidt, Head Bartender, Noble Experiment"Shared plates have been done a million ways. But larger portions – e.g., whole roasted fish, suckling pigs, Bo ssäm, etc – seem to be on the rise... the more sharing, the more sampling of sides. Tasting menus, designed to showcase a sampling of all a restaurant has to offer, are almost essential. Customers are eager to try more items in pursuit of a wholesome understanding of a place (the difference between an album and a single in the music industry). We're closer to the artist/chef/owner... And as these roast beast feasts grow in numbers, so should the knowledge of products, quality of products offered, and proper booze pairings. Because booze is my department, here's a rough-draft, obvious example: cocktail as appetizer, beer or dry sparkling wine with light app, wine with the core of the tasting, and a dessert wine or digestive cocktail in closing. Do many hip new restaurants do this? Not yet. Is it being done? Of course. But, it seems to be getting perfected in more progressive dining communities (see NYC, CHI, PDX, LA, SF to name a couple). Soon, SD??? Hope so.
Joe Magnanelli, Executive Chef, CUCINA Urbana"Recently on the East Coast we've noticed a lot of in-house distilling where bars have oak barrels and are making their own whiskey. So it's definitely something we are already seeing in the beverage world but I was inspired to bring the concept to the heart of the house with barrel-aged balsamic and red wine vinegars. I think it's something totally unique for 2013.
Jo Ann Plympton, Executive Chef/Partner, Gang Kitchen“A focus back to incredibly clean and simple, true food that is good for your mind, body and soul.”