Sophie Uong, Chef, Picán: More fermentation, home-made charcoal, more whole bird roasts/food feast dinners, more upscale fast casual restaurants
Jay Barmann, Editor, San Francisco Grubstreet: Some things will close, some things will open, and I will be well fed. Oh, and the return of the White Russian
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