13 Local Food and Dining Trends for 2013 - Relish - January 2013

By George Mahe

When discussing upcoming food trends for the new year, national gastronauts have been waxing about items like spit-roasted pig’s tails, leek ash, and fish milt (that’s fish sperm to you and me). We thought the more sensible and relevant approach would be to discuss what we predict will happen here, in St. Louis. (And if fish milt never makes it as far as the Gateway City, we’re fine with that.)

Food trucks go flat	More pop-up restaurants	More large footprint restaurants	More Bob O’Loughlin restaurants	The rise of kale	Provel cheese continues its dominance—but not in the way you think
Vegetables move to the center of the plate	Brown booze rises in popularity	Communal dining	More chef-driven burger joints	More locally owned, fast-casual restaurants	St. Louis continues to be a beer town
St. Louis Chefs Engage in Fun-but creative-Themed Dinners