Next Year’s Dining Trends

By

It’s officially end-of-the-year list season, and among the trends that Restaurants & Institutions sees coming: Asian-Latin fusion, more lunch and breakfast options, craft beer, eggs as ingredients, retro desserts, downscaling chefs, low-carbon-footprint dining, locavore liquor, coal-fired pizza, high tea, gluten-free foods, off-the-bone cuts of lamb, and a return to canning, smoking, curing, and pickling. [Restaurants & Institutions]