Some New York spots get name-checked in Food & Wine’s “50 Trends to Try,” which appears in the next issue and isn’t 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 we’ve 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]