Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
What do you want to be eating more of in 2013? Right now, in the midst of my post-holiday food hangover, my answer is “nothing.” My follow-up answer is “anything that’s associated with the word cleanse.” But I’ll get over that.
So I looked in the crystal ball we have lying around at Food & Wine in anticipation of moments like this, and I discovered five foods and one kind of drink that will be on fire in 2013. So get out your soup spoons and Sex on the Beach glasses.
Happy New Year everyone!
New York City’s Salvation Taco offers non-traditional braised lamb tacos in naan bread. Comal in Berkeley serves wood-grilled rock-cod tacos with spicy pickled cabbage and avocado aioli; at Copita in Sausalito, the tortillas are house-made for tacos like oyster mushroom with pickled onions and epazote. Copita also boasts that its entire lunch and dinner menus are gluten-free—something else you’ll see ever more of in 2013.
In St. Louis, Gerard Craft has become such a pasta expert at Pastaria that he’s even making alphabet pasta (the kind you usually see in canned soups). At Manhattan’s new L’Apicio, chef Gabe Thompson is tweaking classic sauces for his house pastas, like adding pepperoni slivers to linguine with clam sauce.
Chocolate Cake 2.0
And at Sugar and Plumm in Manhattan, the Brooklyn Blackout Cake is currently served as part of the "Earthquake in a Fishbowl." That earthquake also includes key lime pie; butterscotch pudding; vanilla, chocolate and salted caramel ice creams; and whipped cream. Wow.
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