Uptown, celebrity chefs dish on what’s in and what’s out for 2013

By Frank Sabatini Jr. | SDUN Reporter

Dining trends over the past decade have been paradoxical, with some changing faster than it takes to consume a pork slider and others displaying the tenacity of an under-ripe artichoke. In regards to food and drink offerings, as well as the types of restaurants that fill our landscape, we asked several chefs what culinary fads lurk on the horizon and which ones they feel should be left behind in 2012.

Deborah Scott

Indigo Grill, Island Prime/C-Level, Cohn Restaurant Group

Upcoming: “More small restaurants and bars are using food trucks to supply their menus, bringing the cost of build-out down. Thorn Street Brewery in North Park is a great example. They repurposed an old warehouse into an ale house, and are currently using a rotation of food trucks to keep the menu fresh.”

Outgoing: “Fancy techniques and crazy avant garde stuff.”

Sam the Cooking Guy(Sam Zien)

TV personality

Upcoming: “I think we’ll see quite a few restaurants start carrying interesting, less-expensive cuts of meat like skirt steak, flat-iron steak and rib eye cap. They’re super delicious and you don’t have to play $20 a pound for them like aged steaks. I’d also like to see more butchers come back and more sustainable fish on menus.”

Outgoing: “I’m a fan of pork belly, but enough already. I’d also like to see the term ‘farm-to-table’ go away. Isn’t everything ultimately farm-to-table? And … cake pops. Blow them off the map.”

Jon Mangini

URBN Coal Fired Pizza, BASIC and Gang Kitchen

Upcoming: “It’s gotta be Asian because ever since I started the project for Gang Kitchen [now open in the Gaslamp District], I’ve seen more Asian places opening up. Everything’s about noodles, so I think I’m on the right trend. I’m also hopeful that we’ll see more fine dining restaurants opposed to fast and casual.”

Outgoing: “Please, no more restaurants that make you feel like you’re in a forest of repurposed wood the second you walk through the door.”

Karen Krasne

Extraordinary Desserts

Upcoming: “Gluten-free will continue to grow. Customers’ enthusiastic feedback keeps me developing more layer cakes, cookies and layered mousses in a glass [trifle style]. Desserts can be just as delicious and decadent without gluten. Even brides want their cakes as such.”

Outgoing: “I’d like to see the trend of mixing odd things like bacon and veggies with chocolate go away.”

Joe Busalacchi

A Modo Mio and Busalacchi Restaurants

Upcoming: “I think we are going to see smaller portions served at restaurants. People aren’t eating as much as they used to so creating smaller portions with more options to choose from will be essential to pleasing the customer. We’re already seeing a trend towards using less flour and switching to organic, gluten-free options.”

Outgoing: “Oversized entrees.”

Elijah Freebairn

Uptown Tavern

Upcoming: “I’m a big fan of off-cut types of protein such as pork or beef cheeks and short ribs instead of filet mignon. We’ll continue seeing slow-braising techniques for these meats because they turn out way more flavorful.”

Outgoing: “I’d like to do away with tapas-style menus, which doesn’t seem so cost-friendly to consumers. I’d rather see it go more toward appetizers, entrees and desserts for a complete experience.”

Joe Magnanelli
CUCINA urbana
Upcoming: “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. 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.”
Outgoing: “I’ve recently saw someone post a picture of a caprese salad with a mozzarella balloon, parmesan powder and balsamic caviar, all on top of a poor-quality Roma tomato. The tomato is supposed to be the star of the dish. You don’t need to manipulate ingredients to the point of non-recognition. Let’s get back to basics.”

Ricardo Heredia

Alchemy

Upcoming: “I see more chefs getting involved with cocktail making and pairing them to their foods. I’m also seeing Scandinavian food slowly emerging, with chefs using indigenous Scandinavian ingredients with modern cooking techniques.”

Outgoing: “I’m sick of seeing menus beat down and overuse the term ‘sustainability’ when it may not be 100 percent true.”