The last days of 2013 are upon us. All over the web, food blogs are rounding out their trends from the 2013 year. While it is nice to reflect on raw bars and Decatur’s flourishing food scene, we wanted to prepare you for the future. Recently Huffington Post Food and Eatocracy shared their predictions for 2014 and we wanted to pass on a few trends that Atlanta restaurants have already picked up on.
1. House-fermentation- Beyond pickles and sauerkraut, R. Thomas Deluxe Grille has been serving sides of cultured vegetables (think beets and radishes) with their California cuisine since the 1970s.
2. Banh mi- Buford Highway’s Vietnamese restaurants have already been up on this trend for years. Among the notables is Quoc Huong Banh Mi Fast Food’s barbeque pork banh mi. They pack in those meat and veggies but the price is light on the wallet. It’s always a challenge when you have some place like Star Provisions‘ doing their own spin. How does their banh mi compare?
4. Liquid nitrogen ice cream- Cream, sugar and milk gives liquid nitrogen ice cream a freshness beyond compare. The Spence now serves liquid nitrogen sundaes on Friday & Saturday night. Talk about a performance, this dessert is served tableside by pastry chef Andrea Litvin.
5. Paleo menu options- Crossfit junkies have expanded thier influence beyond the gyms, as many follow this high-meat, minimal carb caveman-style diet. Urban Pl8 not only has a menu catering to the diet, but also offers delivery for paleo meals. We’ve spotted a few dishes on Local Three Kitchen and Bar’s menu such as trout with spaghetti squash in place of pasta.
6. Raw beef – Forget ahi tuna, beef carpaccio glistens like a ruby on the plate at Kevin Rathbun Steak, where they serve a cold appetizer of prime beef tartare.
7. Jewish deli revival - The General Muir may be one of Atlanta’s favorite delis since sliced bread (rye or pumpernickel of course.) Expect more crusty reubens to appear on sandwich menus around town.
8. Jerusalem artichokes (sunchokes)- This root vegetable will be bountiful for the rest of the winter season. The One Eared Stag serves it in a soup or try a sweet and savory beet and sunchoke ravioli at Miller Union.
What are the dining trends you are looking forward to in 2014?
-By Alexa Lampasona for the Food & More blog