Ryan Ostler, Chef, Hi Lo BBQ (coming soon): I would hope that we continue on the trend of "community" over exclusivity. Danny Bowien, Anthony Myint, and the Commonwealth crew really showed us that you can push for excellence and let your hair down at the same time. Mission Chinese Food is a great place to be with friends, relax, party, and eat some awesome food
Ray Tang, Chef, Presidio Social Club: Hakkasan, My China, and MCF may change the SF food landscape. I hope they do. Hot cooking with fire and oil will make a return as legitimate culinary techniques. The Szechuan peppercorn will make its way into the cocktail lexicon. Words like "Numbing" and "MaLah" will take hold in newly gentrified areas of the Mission and Chinatown
Anna Roth, Food Editor and Restaurant Critic, SF Weekly Rye gets bigger than ever and is then pronounced too popular, everyone talks about "ancient grains" but no one really likes them, both the bacon obsession and bacon backlash continue with equal force, more trend pieces are written about beer sommeliers, or "cicerones" as they are sometimes called in the industry.