![\"web\"](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2015\/01\/web2.jpg\")
<\/p>\n
Abe Botello<\/strong> \u201cWe\u2019ll see a heavier influx of Baja cuisine. We touched on it late last year, with Chad White opening Comun in the East Village and Mexican chefs like Javier Plascencia, who will be opening Bracero in Little Italy. Here at West Coast, I\u2019ve started introducing pepita seeds, Oaxaca cheese and different chilies to the menu.\u201d<\/p>\n Karrie Hills<\/strong> \u201cI\u2019m really passionate about farm-to-table and I\u2019d like to see it become a truthful trend that follows to every restaurant owner. People talk about \u2018nose-to-tail\u2019 cooking and I talk about \u2018root-to-fruit,\u201d meaning that you use the whole plant \u2014 roots, stems, leaves, flowers, etc. We need to start eating more bumper crops and I\u2019d like to see that become a trendsetter.\u201d<\/p>\n Oz Blackaller<\/strong> \u201cI would really like to see San Diegans enjoying more of what we already have rather than waiting for the next big thing to come along. There is a lot of local talent here and a lot of casual restaurants where passion is the focus, such as Don Chido and Comun. And there\u2019s a new fish and beer spot coming to Normal Heights that I think will be a hit.\u201d<\/p>\n Fred Piehl<\/strong> \u201cMore enlightened vegetarian cuisine is coming. I know that in New York, good restaurants are doing more vegetarian menus. I also think that family-style dining is going to become more popular and that white table cloths are going out because great food isn\u2019t done only by fine-dining restaurants anymore.\u201d<\/p>\n John Bracamonte<\/strong> \u201cI think we\u2019re seeing more of the Southern influence lately. And based on our customers, we\u2019re getting a lot of requests for more Southern-style foods, which we\u2019ll start rolling out in April, such as crawfish, catfish, grits, pork steaks and a return of spareribs. We\u2019re considering Southern desserts, too, like pecan and sweet potato pies and beignets.\u201d<\/p>\n Alberto Morreal<\/strong> \u201cWe\u2019ll see more restaurants reinvent themselves into bistro-style restaurants that get straight to the point with good food, good service and good ambiance. The farm-to-table trend of the past four or five years will continue growing. And people will continue searching for craft beers originating from all over, not just from San Diego.\u201d<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Frank Sabatini Jr. | Contributor<\/p>","protected":false},"author":726,"featured_media":221879,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Local chefs share their culinary hopes and predictions for 2015","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11551,11550,11555],"tags":[],"class_list":["post-248244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-news","category-top-stories","category-uptown-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/248244","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=248244"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/248244\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/221879"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=248244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=248244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=248244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nExecutive chef, West Coast Tavern
\n2895 University Ave., North Park, 619-295-1688<\/em><\/p>\n
\nExecutive chef, The Red Door and Wellington Steak & Martini Lounge
\n741 W. Washington St., Mission Hills, 619-295-600<\/em><\/p>\n
\nChef\/owner, Cueva Bar
\n2123 Adams Ave., University Heights, 619-269-6612<\/em><\/p>\n
\nChef\/owner, The Smoking Goat
\n3408 30th St., North Park, 619-955-5295 <\/em><\/p>\n
\nCo-owner\/pit master, Brazen BBQ Smokehouse & Bar
\n441 Washington St., Hillcrest, 619-816-1990<\/em><\/p>\n
\nChef\/partner, Fig Tree Caf\u00e9 and Farmer\u2019s Bottega Restaurant
\n416 University Ave., 619-298-2010 and 860 W. Washington St., 619-458-9929<\/em><\/p>\n