By the end of last year, we were raving about ramen, raw bars and ingenious cocktail names. While it’s safe to say those trends are still having a moment, 2015 brought a slew of unexpected movements to Chicago’s restaurant and bar scene. Of course, there were also a few trends we’re ready to retire alongside bacon and kale. Here are the crazes we’d like to see die hard and live long in 2016.
DIE HARD
Taco joints: Oh, is it a taco because you slapped a tortilla around a deep-fried compost pile of food? Enough is enough. Don’t ruin this for us. —H.S.
The mixologist: We needed mixologists to show us the way in 2015. They elevated our cocktail IQ from vodka sodas to rum swizzles and taught us to care about unique ingredients. I think most of us would agree we’re better for it. But in the New Year, I hope we can get back to the good ol’ bartender who won’t roll his or her eyes when asked what a shrub is. —M.O.
Neo-dive bars: I have a sneaking suspicion that this trend is going to spill into 2016 like a stale PBR kicked over at your New Year’s Eve party. While these establishments may not call themselves what I refer to as “neo-dives,” they’re easily recognizable by any combination of wood-paneled walls, linoleum floors, useless tchotchkes plucked from vintage bazaars (dust left on in some cases) and beer memorabilia. —H.S.
Steakhouses: It was the year of the nouveau steakhouse as Chicago became home to STK, Swift & Sons, Prime & Provisions, Boeufhaus, Rural Society and more. I get it; this is a meat and potatoes kind of town, but we’ve hit our quota for the next decade in my opinion. —M.O.
Brussels sprouts: Look, I love Brussels sprouts just as much as the next girl. I’ve eaten them shredded, fried, raw and topped with a shower of bacon bits. But in 2016, I hope we can back away from sprouts and experiment with some different veggies: romanesco, celeriac or sunchoke. My one exception is with AMK Kitchen Bar. (Please don’t ever do away with that Brussels sprout salad with red cabbage, carrots, fresno peppers, scallions, bacon and shallots. Thanks.) —M.O.
Tiki drinks: Rum punch after rum punch, I was repeatedly disappointed by the resurgence of Polynesian-themed menus. Sorry, Gilligan, if Paul McGee (Lost Lake) hasn’t touched it, just give me an old fashioned. —H.S.
LONG LIVE
Vermouth: Despite popular belief that fortified wines are for old ladies, I’ve been stoked on vermouth all year (but maybe it’s my drunk alter ego Gam Gam talking). Bom Bolla, still the best bar that opened this year, turned me onto the ethereal herbal essences of vermouth on tap, and I’m itching to see more of that here, especially with the sad news that Bom Bolla may be shutting its doors forever. Earlier this year, there was national buzz about a vermouth bar called Artemisia by Annemarie Sagoi, formerly of The Dawson, coming to Chicago. Fingers crossed. —H.S.
Fermentation: Move over, pickling. We embraced funky fermented foods this year at Izakaya Mita, Fat Rice, Sink Swim and more. From chili prawns with fermented black beans to salty ika shiokara (fermented calamari), this trend should stick around a while longer. —M.O.
Indian food: A recent trip to India left me feeling disappointed in Chicago for its lack of true Indian cuisine south of Devon Avenue. Pub Royale, which opened this summer, is a good start. But if you ever tried a dosa, which is basically a cross between a crepe and a burrito, you’d also be curious why this craze hasn’t really caught on. —H.S.
Brewery concepts: DryHop Brewers owner Greg Shuff had the right idea about expanding his empire with Corridor Brewery & Provisions, a farmhouse-focused brewpub that opened earlier this year. If dreams come true, brewery concepts will become just as common as restaurant and bar concepts, which means beers brewed in smaller batches allow for some funky fresh, creative ales. —H.S.
Appetite for apps: This year, we graduated from GrubHub and embraced Uber Eats, Postmates, Foxtrot, Sprig, Door Dash, Caviar and countless other food and booze delivery apps. From healthy dinners to lavish lunches—and everything in between—I’m so impressed with how far delivery has come. Here’s hoping those apps stay strong in the New Year. —M.O.
Hotel bars: Who would have guessed that we’d be going apeshit for hotel bars in 2015? Not me. Between the Broken Shaker inside the Freehand Chicago and the Chicago Athletic Association Hotel’s numerous bars and restaurants, we were spoiled with gorgeous spaces and fantastic craft cocktails. And we didn’t even have to stay the night. —M.O.
