Defne Altan, Owner, Made PR: Pop-ups are getting the funding/recognition that they deserve. We'll be seeing a lot more open their first brick and mortar locations next year. Sous Beurre Kitchen and KronnerBurger are great examples.
Carlo Espinas, Chef, Comstock Saloon: I think you are going to see more places riff off the State Bird Provisions model. Not necessarily dim sum, but looking for innovative and fun ways to dine
Brock Keeling, Editor, SFist: A return to vodka, goddamnit -- and while we're at it, fancy artisan Hot Pockets too. But seriously, if I could request one change in 2013, it would be a return to femininity with food and dining out. A tea party with truffle eggs in aspic in Cinderella's castle if need be; just get the bro out of my meal
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