Best and worst restaurant trends of 2012

From the New York Times on key trends to look for in 2013 (http://www.nytimes.com/2013/01/02/dinin ... nted=print):

LONG-AGED MEAT
SMOKED EVERYTHING
SUNFLOWER POWER
ARTISANAL SOFT-SERVE
CHICHARRONES
RAW WINTER VEGETABLES
BARREL-AGED HOT SAUCE
PIG TAILS
FERMENTATION
SALUMI 2.0

Perhaps they are not serving true "craft" beer but it seems I can now always find something I am able to enjoy.

Yeah, I'm with you on that, Stevie P. A beer snob I may be, but I'll certainly quaff a Sam Adams or Bass Ale or whatnot when that's the pick of the litter.

Sam Adams is cool and still real craft. Boston Beer Company is the largest American-owned brewer.

Are they bigger than Yuengling again?

I thought after the Ohio expansion, Yuengling was back on top.

Are they bigger than Yuengling again?

I thought after the Ohio expansion, Yuengling was back on top.

Yeah, I don't know. That requires math and such.