Dining and drinking experts share their culinary predictions for 2014
No one can know for certain what the future will hold, especially when it comes to the ever-evolving world of restaurants and bars. If any group has some insight, though, it’s the chefs, bartenders and experts who were behind some of 2013’s hottest kicks: fried chicken, craft beer, and other matters of absurd deliciousness. We asked them what they hope 2014 will hold, both silly and serious.
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Joaquin Soler (left) and Dan Scesnewicz
Chef/owner and partner, Smalls Smoke Shack & More
"We're hopeful for the continued rise of smaller, local food producers and restaurants, serving and producing food that they actually like to eat, not what's hot at the moment. Also, we'd like to see more catering to varied dietary restrictions such as gluten/dairy free. That and gravy bars. And soft pretzels."