Best and worst restaurant trends of 2012

[Robin Garr]

Might be anything ... Hit us with your best shots.

Pack it up, pack it in, let me begin.....

Best

1. Much greater geographical diversity of great food - When I moved here 10 years ago, seemed mostly like all the action was Bardstown Road/Frankfort Ave. Now, downtown is thriving, East Market is huge, but even Germantown and East End have much more selection.

2. More pricing options - Like the smaller plates/less expensive options and specials run during the week. Draws me out frankly much more than weekend "event" dining.

3. Creative Latin - Guacamole is best example, but moving beyond traditional Mexican fare (which is probably unfair to actual authentic Mexican food) towards flavors inspired by Latin cooking, but really more regional than otherwise usual run of the mill dishes.

4. Bartenders - Not sure why it took so long, but mixed drinks are a hell of a lot more creative than i can ever remember and bartenders really know their craft like chefs do.


Worst -

1. Noise - Maybe just age, but it feels like everyone is screaming wherever I eat. While I get the "it place" factor, really tough to hear people for tables more than 4. Not sure it is the fault of the restaurant, but how about a place that specializes more in couples just wanting to quietly talk.

2. Light - Ok, now really showing age, but I like a place that is darker and has more candles at night. Some places feel like I am eating at Costco warehouse as light is blaring.

3. Excessive amounts of specials read by server - Could do more with a printed list of specials than a 5 minute recitation of entree that sounds like a chemistry exam prompted by the need to now place my order.


So, officially a grouchy old man from my worst trends, but overall, I have nothing but great things to say with overall direction of food and drink scene in town.

[Robin Garr]

So, officially a grouchy old man from my worst trends, but overall, I have nothing but great things to say with overall direction of food and drink scene in town.

I say outstanding. You've set a high bar on this discussion, Ron.

I certainly think Ron did a pretty good job hitting most of the highlights. I haven't experienced the glaring lights in a restaurant but certainly wouldn't appreciate them if we did. Noise seems to be finding its way more into more into restaurants at every level and it's very distracting. Of course customers with cell phones don't help the noise issue!

Best:

I have been noticing a trend towards longer waits at restaurants over the last year, which I am taking as a really good sign for the overall economy of Louisville.

We are not quite back to "2 hours for a party of 4" on Friday evenings, but things do seem better to my untrained eyes.

This is strictly a personal trend this year that has been noticed by my family and friends...When I pick the places we eat anymore it is the local places they haven't tried. Example took my Sis to Shady Lane and Coals and she loved them both. Last weekend went with friends to Havana Rumba they were happy except for the noise, food was great.

I'm noticing a trend toward restaurants serving a better selection of beer...which I personally find pleasing. Even the casual chain type places we occasionally visit seem to have upped the ante over the past year or so. Perhaps they are not serving true "craft" beer but it seems I can now always find something I am able to enjoy.

[Robin Garr]

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.

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.

[Robin Garr]

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

Remember, though, that like you, I've followed the craft beer movement from the very start. Boston Beer Co. and Jim Koch weren't always admirable on their way up. I like the beer okay, but when I drink it, I sense the sweet scent of litigiousness.

http://www.marcussamuelsson.com/news/fo ... ds-of-2012

According to the National Restaurant Association's poll of over 1,800 American Culinary Federation (ACF) members (myself included), these are the hottest trends for the past year and coming in 2013. Also included this year are hot bar trends from a survey from members of the United States Bartender's Guild (USBG)

http://www.restaurant.org/pressroom/pre ... e/?ID=2346

[Robin Garr]

http://www.restaurant.org/pressroom/pre ... e/?ID=2346

Interesting! Thanks, Dan. Maybe Louisville is just ahead of the trends, but I would have said some of those have been around here for a while.

I think it falls under "fair use" to copy just the lists themselves, to facilitate conversation. Click the link above to read the article in full.

What’s Hot chef survey - top 10 menu trends for 2013
1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids' meals
4. Environmental sustainability as a culinary theme
5. Children's nutrition as a culinary theme
6. New cuts of meat (e.g. Denver steak, pork flat iron, teres major)
7. Hyper-local sourcing (e.g. restaurant gardens)
8. Gluten-free cuisine
9. Sustainable seafood
10. Whole grain items in kids' meals

What’s Hot bartender survey - top 10 drink menu trends for 2013
1. Onsite barrel-aged drinks
2. Food-liquor/cocktail pairings
3. Culinary cocktails (e.g. savory, fresh ingredients)
4. Micro-distilled/artisan liquor
5. Locally produced spirits
6. Locally sourced fruit/berries/produce
7. Beer sommeliers/Cicerones
8. Regional signature cocktails
9. Beer-based cocktails
10. Locally produced beer

From another trade publication:

http://nrn.com/food-trends/top-10-resta ... 013?page=1

Here are the highlights, but the short article describes in more detail why these will be emerging trends:
Chicken Breast
Skin
Avocado
By Catch
Game Meat
Custom Beer
Bush Tuck (Australian influenced cuisine)
Potatoes
Tropical Fruits

Multiple menus. For Pete's sake, I don't remember the last time we only got one menu each (except maybe at the Bristol - thanks). By the time I look at everything I usually pick the most familiar item because it's the only one I can remember.