What will be big in dining and drinking this year? New York City’s epicurean elite share their predictions.
Eduard Frauneder
Co-chef/owner, Seasonal Restaurant & Weinbar www.seasonalnyc.com and Austrian tavern Edi & the Wolf www.ediandthewolf.com
“In 2012, I see a continued focus on regional sourcing; the return of traditional cooking methods such as curing, smoking and pickling; and rustic dining with lower-priced concepts. I envision more authentic concepts that emphasize regional cuisines and an increase in smaller, more focused menus.”
Romuald Jung
Executive chef of Bagatelle New York
(opening 2012 www.bistrotbagatelle.com)
“Ironically, since Bagatelle will be larger in its new space than it was at its previous location, I think the trend is toward smaller restaurants. People want an intimate experience. Dining out has come to mimic the feeling of being at a very high-end dinner party more than in years past. My favorite example of this is Chef’s Table at Brooklyn Fare.”
Michael ‘Kiwi’ Camplin
Executive chef at The Vinatta Project
“I think we are returning to the concept of the shared family meal, even among friends. More and more people will want to learn how to cook and will therefore be even pickier about what they choose to consume at restaurants. And the concept of the group meal will carry over into restaurant dining.”
Todd MacDonald
Executive chef at Villa Pacri and La Gazzetta
“I think we’ll see an increase of small plate-type places as I think people like to have the option of snacking on a few different flavors as opposed to one large plate of food. This feels more cost-effective to the traditional New York diner — it feels like you’re getting more for your money. It’s also a more social experience, allowing for a more convivial group dining experience.”
Anita Lo
Chef and owner of Annisa Restaurant and author of “Cooking Without Borders”
“We’re going to see more ethnic Jewish cuisines – Roman Jewish food, Spanish Jewish food, etc. I also think wines from the Levant region in Spain (Ribeira Sacra) and more artisanal soy products will be on the rise this year.”
Maxwell Britten,
Bar manager at Maison Premiere
“A few trends I see making their way in 2012 are carbonation in cocktails, room temperature cocktails and shrubs [vinegar] as a citrus alternative. I see even more ice. There is always room to go over the top. And something tells me that in the realm of ice, our chefs and bar people of the hospitality industry are going to keep it going.”
