“Poke and fried chicken sandwiches. Chicken sandwiches have become marketing strategies for Popeyes and Chick-fil-A. Poke in Hawaii is amazing, because they have very fresh tuna from local fisherman. Most of poke anywhere else is frozen, precut tuna or low-quality fish.” — Manabu Horiuchi, chef at Kata Robata in Houston
Overblown booze
“I’m glad to see over-the-top, super overdone beer go. Like the superbitter IPAs that taste like 3-month-old bong water. Or the beers with crazy off-the-wall ingredients and flavors.” — Patrick Feges, owner of Feges BBQ in Houston
“I say good riddance to flavored whiskies. While there’ve been some really cool spirits that have been released in the last half-decade, we’ve hit critical mass with flavors like cinnamon, apple, honey, vanilla, peach, strawberry, and now even peanut butter. I’d also like to see more mixologists creating fun experiences for guests. There’s been a tendency for mixologists to take themselves too seriously, and I’d be eager to see some of that go away.” — Marshall Altier, mixologist for MGM Resorts International in Las Vegas
“Leave behind the intentionally confusing and obtuse menu descriptors. It’s a shame that so many bartenders (and chefs) feel the need to write deliberately pretentious verbiage to seem more serious. As the food writer Pete Wells once said, ‘a good menu should answer more questions than it creates.’ A guest shouldn’t need a doctorate in chemistry to order with confidence. If the drink has a pinch of sea salt, just say it has a pinch of sea salt. Don’t gussy it up by listing the ingredient as ‘dehydrated saline solution of oceanic origin.’ All you’re doing is confusing people and slowing down service, while at the same time making yourself look like an egotistical maniac.” — Erick Castro, co-founder of Polite Provisions in San Diego
“I hope the celebrity tequila trend ends. I’d prefer to recognize and give thanks to the hard-working jimadores, as they’re the ones who make such great efforts and allow us all to enjoy great tequila.” — Maurice DiMarino, wine and beverage director of Cohn Restaurant Group in San Diego
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Top food, drink trends of 2019 - Columbian.com - The Columbian
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