Food & Wine’s restaurant editor, Kate Krader, has compiled some interesting views on what she believes are restaurant trends for 2013. We cherry picked a few we thought were promising predictions and included them below:
Eatery Within an Eatery
Kate claims chefs are turning their restaurants into a culinary version of what she refers to as nesting dolls, with one living inside another.
At night, L.A.’s healthy Italian spot Tiara Cafe becomes Starry Kitchen (starrykitchen.com), offering an entirely separate menu—delicious pan-Asian from Nguyen and Thi Tran.
To try the local-seafood tasting menus at Trent Pierce’s Roe in Portland, Oregon, you have to find it in the back of a Japanese izakaya called Wafu.
Opening by this summer in Chicago is Radler, a German beer hall from chef Paul Virant. Hidden inside will be DAS (dasradler.com), a single-table spot where Nathan Sears will serve high-end tasting menus.
Artisanal Food Markets
Restaurants that double as artisanal food markets aren’t new, says Kate, but now, they’re becoming ad hoc community centers or mini-malls.
In late spring, Erik Bruner-Yang is turning a vacant Washington, DC, building into Maketto, an Asian market with stalls selling sneakers, espresso, bowls of noodles and more.
In Oakland, California, Oliveto alum Paul Canales is opening Duende, a 5,500-square-foot space with a Spanish restaurant, a wine store-art gallery and a music venue (duendeoakland.com).
In Philadelphia, Aimee Olexy sees her upcoming Talula’s Daily as a “commitment to the community,” housing a coffee shop, cheese store, market and café where she’ll offer dishes like crumbly lemon scones and host wine-and-cheese happy hours.
Leftovers Are the Best New Ingredients
Kate comments that leftovers are often key to the menu at another place — especially when both are owned by the same person.
At Empellón Cocina in Manhattan, Alex Stupak serves large masa crisps as a snack. If they break into bits, the masa crumbs become the streusel for a salad at his Empellón Taqueria (empellon.com).
Quinn and Karen Hatfield use leftover pastrami-style short ribs from their Los Angeles flagship, Hatfield’s (hatfieldsrestaurant.com), for special sandwiches at their new place The Sycamore Kitchen (thesycamorekitchen.com).
And in Pittsburgh’s Union Pig & Chicken (unionpgh.com), Kevin Sousa makes sweet-and-tangy baked beans loaded with franks from Sousa’s Station Street Hot Dogs (stationstreetpgh.com).
A few years ago, says Kate, chefs were turning everything into small plates. Kate must be referring to Nouveau cuisine. Kate believes pub food is now being transformed in much the same way.
Ming Tsai describes his upcoming Boston spot, Blue Dragon, as an Asian gastropub (ming.com). He’ll sell sloppy joe sliders infused with hoisin and ginger for $1.
Trenchermen, from the Chicago chef-brother team Mike and Pat Sheerin (trenchermen.com), serves experimental pub food, like bacon-cured sweetbreads.
Wylie Dufresne, Chef of WD-50 is launching Alder, a modern American public house in early spring 2013, serving cocktail-friendly dishes.