After suffering a full week of annual dining round-ups, we all have a good handle on what restaurants that might have missed the radar this year. So what's in store for 2012?
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Three is a trend, so apparently ice cream sandwiches just got hot.
Not to mention tacos, vodka, pancakes, cupcakes, cheese, guacamole, and of course wine.
The Tribune's latest list of food trends they hate has us yawning.
Plus: what the new healthcare bill means for restaurants, and Dubai bans all cooking alcohol, all in our morning news roundup.
Bayless gives his blessing to Mexican vanilla soft serve topped with, among other things, maple-pecan-bacon-streusel.
Compared to a decade ago, the artisanal bakery scene in town is booming.
With El Bulli about to take a hiatus, chefs reflect on the state of scientific cuisine.
Move over poutine and choucroute, cassoulet's making its move.
One of our predictions for big trends to watch is corroborated by TOC.
A slew of upscale restaurants have added this decidedly downscale dish to their menu.
First Slice Pie Cafe joins Chicago's blossoming pie landscape.
Big Star adds Mexican hot chocolate to its menu. Does it hold a candle to Xoco's?
Chefs from Boka, Vie, Perennial, The Bristol, Blackbird, and The Signature Room are all under the spell of this fuzzy pig.
One type of cool dad wears beat up boots and used to ride a motorcycle. One tries way too hard and uses outdated slang. Which restaurant is which?
Time Out makes a case that Chicago's being invaded by west coast trends. We put it to the test.
Both Naha and Balsan are using hard-to-get hickory nuts in their beet salads.
The new crop of cheap-but-fancy restaurants are lots of things, but they're not "middle ground."