Top 10 Restaurant Trends in 2013
With health and global realities top-of-mind concerns for consumers, look for these food trends to go big next year as they move from cutting-edge to mainstream:
Sour gets its day: Fermented cherry juice and sour beer? In 2013, yes, as food palates move beyond sweet, salty and fatty to tart, acidic and bitter.
Chefs watch weight: Chefs are changing their habits and exchanging their butter and bacon for broth and beets. The result, better-for-you food that actually tastes good.
Asian infiltrates American comfort food: The spicy and fresh flavors of Thailand, Vietnam and Korea will give consumers a new take on comfort food.
Veggies take over the plate: No longer prepared as just a side or salad, vegetables will get their chance to star as the main dish.
Kids' menus grow up: Mac and cheese and chicken nuggets take a backseat to kid-friendly versions of adult dining options.
American Artisans save a trip to Europe: With the emergence of local artisans budding in cities across America, why fly to Paris when foodies can think globally, but travel locally.
Small plates: Small plates for sharing will be replaced with smaller, singular servings of meat, veggies or starches for a truly customized dining experience.
Savory Fruit: Look for fruit used with savory flavors, incorporated as a touch in appetizers, soups and meat dishes.
No diner left behind: From gluten-free to vegan, more restaurants will offer all-inclusive menus and services to accommodate all eaters.
Popcorn is THE snack of 2013: Sweet or savory, the all-time favorite (and healthy) snack will pop up everywhere -- in ice cream, as croutons.
SRG's 2013 Top Ten Food Trends were compiled with the expertise of SRG's culinary council – a team of more than 100 famous chefs, restaurateurs, and foodies – and feature examples of cutting-edge restaurants and brands leading the way for each trend.