12 National Food Trends We'll See in Phoenix in 2013
Everybody likes to say that Phoenix is years behind "real" food and drink towns, and for an embarrassingly long time, that was absolutely true. Lately? Not so much. I've read a slew of end-of-the-year predictions about what we Americans will be eating and drinking next year, and in many cases, we've already got glimmers (or more) of those same white-hot trends emerging right here at home.
etsy.com/shop/sewindieshop The perfect calendar for the food-trend watcher.
So take that, San Francisco. Up yours, New York. And Portland, I suggest you watch your back. We're starting to look like one of the cool kids. Sorta. Compare these national trends to what we've got going on right here in Phoenix.
1. Chicken is the new beef
Chicken will never eclipse beef in this cow town, but it's making headway, thanks in large part to local chefs who've shown us how much better locally raised, hormone- and antibiotic-free birds taste. And no cottony texture! We'd completely forgotten! Restaurants devoted exclusively to chicken have opened in San Francisco, NYC, Atlanta, Austin and Dallas. And while our own local version -- Chick Rotisserie & Wine Bar -- has received tepid reviews, it's not the concept we dislike, just the execution.
Vegetables -- all sorts of vegetables -- are predicted to be the stars of the plate in 2013. But because we have our share of veggie-loving chefs (Charleen Badman, Chrysa Robertson, Aaron Chamberlin and Greg LaPrad, to name a few) who've been getting their freak on with kale, spigarello, beets, leeks, cauliflower, choy sum and Brussels sprouts for years now, Phoenix may actually be leading the pack on this one. National pubs say it's cauliflower's time to shine, but here at home, cruciferous is cool. Bernie Kantak at Citizen Public House makes a mean Brussels sprout sauerkraut, while Josh Riesner and Keenan Bosworth at Pig & Pickle turn out creamed cabbage with mustard and bread crumbs. You could say we'll happily eat whatever's put in front of us, whether that's carrot falafel at FnB or a rutabaga cake, resting in cream, at St. Francis.
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