I do agree with some of them but I also feel that some should just be around always. I like though were food is going and kind of following a trend in the direction going back. Food is getting simpler and more flavorful at the same time in many places. Rustic, homey, authentic food should never be a trend.

It seems as if the author of this article spent their time researching this project in Chicago. Both the restaurants I have dined in and worked, there, are already pulling this stuff off. It is working there and i look forward to seeing others grab these trends and putting their spin on it. Maybe 2012 will combine the dirt and pie trend add water and get Mud Pies. That's my idea Kahan!

Some of these are right on for what we do--smoking, veggies, pimiento cheese--gotta love the southern influence here. I'm a big fan of neck too--I think belly is everywhere now--we're using beef, goat and lamb, and of course the jowls of the pig. I love the idea of the minimalist menu. Fried veggies--I hope it doesn't go too far, but fried brussel sprouts are amazing.

more charcuterie
preserved foods
farm to table

I agree with the "one ingredient restaurants" but in the form of a food truck, especially as the food truck movement evolves and takes over Chicago.

Also, think "breads" will catch on more as well, referring to chefs making specialty breads in house and serving as if they were a course. Stephanie Izard, for example, has a selection of breads on The Girl and The Goat menu that she serves as dishes themselves. I think enough time has past from the whole Atkins craze and people are not afraid of eating bread anymore.

Vegetables and Vegetarian dishes are becoming more and more popular even to non vegetarians. We just added a veggie burger to our menu this fall after 6 years without one and it has become very popular.

And looks like I'll have to start on those pie recipes ;)

amanda

It is going to be the year of the pie and neck meat. It is time to go back to our roots!

I like all of those things. But, it seems dubious to be a trend prognosticator and then throw thirty darts at the wall. Of course some will hit the mark! I am definitely in agreement on Pimiento Cheese and popovers, they've been on my menus since we opened. Belly is no longer trend, it's here to stay. I hope we see more necks. A big biscuit shop could only hope to generate sufficient revenue to survive in NYC, it couldn't go national. Edible soils are all the rage. Overall, it seems as if they've done their homework.