Some New York spots get name-checked in Food & Wines 50 Trends to Try, which appears in the next issue and isnt yet online. Trends include gourmet food courts (Danny Meyer at Citifield, Alex Raij at Terminal 5), wursts (boudin noir at Irving Mill, the vertical sausage at Dogmatic), goat (Anthos), and of course the haute-uniform trend weve pointed to. And there are chefs who butcher, such as Tom Mylan at Marlow & Sons
or as F & W calls it in a Freudian slip and soon Marlow & Daughters!
Related: Cheap, Sharp, Lasts Forever [NYM]