When it comes to trendy bites, this year brought back old classics like Jewish deli cuisine and mixed up savory cocktails with unorthodox ingredients. We recently asked you to vote for your favorite food trend of 2012 — Korean food seems to be a sure favorite! Now with 2013 just a few days away, we want to know what foodie trends you think are here to stay. Let us know what food you still love — from desserts on a stick to pickled veggies — and those you want to leave it in 2012 for good . . .
In 2012, the latest craze brought to the fast food market had an Asian flair. From Chipotle's ShopHouse Southeast Asian Kitchen to the Bay Area's Asian Box (a healthier riff on Asian street food), Asian fast-casual restaurants seem to be on the rise, filling our lunch breaks with an explosive fusion of flavors. What do you think of the wave of restaurants?
The kouign-amann (pronounced "queen a-mahn") is a French pastry with layer after layer of buttery, flaky pastry on the inside, yet caramelized with ever-so-slightly-burnt sugar on the outside. Kouign-amann is on the rise and will most likely be a bakeshop regular soon — we're not complaining! What say you about these pastries?
In 2012, it seemed as though every restaurant was introducing drinks with the most unlikely of savory ingredients. New concepts with less-than-conventional drink ingredients — beef, bacon, vinegar, and whole egg, to name a few — made traditional Bloody Marys seem a bit boring. How do you weigh in on these savory cocktails?
Java lovers fell in love with cold-brewed coffee this Summer. Cold-brewing involves saturating ground coffee beans in cold filtered water, covering the container and letting it sit out at room temperature for 12 hours, then straining out the coffee grounds. The process is lengthy, but the results are worth it, especially when tried in this PB and J blended coffee. What are your thoughts on cold-brewed coffees?
Thanks to cake pops, desserts on a stick took baking by storm in 2012, making our favorite treats even more delectable. Pies, caramel, and even cookies proved that everything tastes better on a stick! How do you feel about these desserts?
A variety of new Jewish delis emerged in large cities like San Francisco and New York this year. By the looks of this everything bagel, this movement is here to stay. What do you think of these neo-classical deli foods?
The Korean food fad isn't slowing down. Whether we were enjoying Spike Mendelsohn's sweetbreads with kimchi or savoring grilled kimcheese at New York's Porsena Extra Bar, we saw the Seoultown spirit everywhere in 2012. What do you think of the new wave of Korean dishes?