What Will the Top Food Trends for Phoenix Be in 2013?
Chef Taylor Domet, 
North, Kierland
I see more and more people wanting to eat small bites and a lot of them. Four-course meals are falling by the wayside. Your "starters" menu is equally as important as your entrees. Gourmet "fast food." Chicken wings and sliders have never been so elegant. Many restaurants are rethinking the techniques for classic bar and pub dishes.
Lisa Khnanisho,
Owner, Tryst Café
More ethnic build-your-own fast-food concepts like Chipotle. A continued focus on natural ingredients and more gluten-free menu items. Cocktails made with flavored vodkas and fresh fruit that is blended or muddled. Utilization of more grains like couscous, polenta, and quinoa.
Josh Hebert,
Chef and owner, Posh
I think you'll see more offal on the menu. More gut-meat options. Maybe a little more adventuresome diners. And more traditional Japanese -- like ramen.
Chef Jacques Qualin,
J&G Steakhouse
A big emphasis on vegetables and healthy cooking. Also, look for a moderation of carbs. Seafood, especially shellfish and oysters. The sustainable sources here in the United States are doing a great job providing variety.
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