Will White Girl Salsa, pre-natal Gatorade, and bee-less honey become the trends of the future?
After years of trattorias, farm-to-table American fare, and foraged Nordic food, New York is in the midst of a French revolution.
No one ever thought it was possible, but the Bordelais are now begging for attention from the wine cognoscenti.
After Rosamunde, the deluge.
His new venture comes on the heels of other chef-driven, plant-based concepts opening that also serve cocktails.
The trend toward wait lists at smaller, popular restaurants may not please the Bauers of the world, but it hardly matters if the crowds are already there.
"No one says, 'Hey you son of a bitch, you better come to my restaurant now.' People can go where they please."
No doubt the city's craft cocktail movement still has legs to stagger on, but this whole speakeasy schtick is yesterday's news.
Several cities are overturning bans on domesticated poultry.
The trend is just now making its way to L.A. from New York and Chicago and saves drinkers the fussy prep act.
There are now two at Jasper's, and one at Grand Cafe, with likely more on the way.
It's called Fernet-Vallet, and they use it like bitters around Mexico City.
This year in snack and fancy beverage trends.
Before the majority of wine drinkers have even heard of orange wine, two wine writers are already tired of the wine world fad.
First a fourteen-year-old doing a pop-up, and now a twelve-year-old.
We're getting dangerously close to someone sticking a wooden spoon in their infant's hand and calling it a pop-up.
There are now at least five of these Vietnamese-by-way-of-Louisiana places around town.
Our year-end round up of notable food trends, and the like.
Forbidden ingredients, restaurants returning from the grave, and a major critical shakeup. Some trends and go, but these developments are more than likely here to stay.