As the curtain falls on 2012 (and the world has not ended) Eater surveyed a group of critics, writers, eaters, and more. We asked the group eight questions: everything from Top Standbys to Top Newcomers, from Best Meals to Restaurants Broken Up With. Everything will be revealed—cut, pasted, unedited and unadulterated—by the time the curtain raises for 2013.
Q: Dining world headlines for 2013?
Robyn Nisi, Gapers Block: Lincoln Park residents picket new Kuma's for proposed "Dave Matthews Band Mondays." (I've got my popcorn at the ready for the fireworks--can't imagine how the restaurant's unflinching ethos of deafening music and long waits will gel with the neighborhood)
Carly Boers, Chicago Magazine: Doughnut Craze Rolls On (We Wonder Why We're Fat)
Joe Campagna, Chicago Food Snob: Service gets better!
Chris LaMorte, Urban Daddy: Charlie Trotter Food Truck Hits the Road
David Tamarkin, Time Out Chicago: PRECIOUS RESTAURANT CHARGES $800 FOR THREE-COURSE MEAL IN EDGEWATER; TICKETS SELL OUT IMMEDIATELY
Penny Pollack, Chicago Magazine: New findings: Gluten found to be good for digestion.
Steve Dolinsky (The Hungry Hound), ABC 7: Curtis Duffy nabs three Michelin stars; Hyde Park is the new West Randolph
Lisa Shames, CS: More -- and better quality -- "hyphen-food" (i.e., meat-free, dairy-free, gluten-free, etc.), bread bakeries will be on the rise, The Death of All-You-Can-Eat (well, a girl can dream, can't she?...)
Ellen Malloy, Restaurant Intelligence Agency: Well, hopefully it will be that entrees and appetizers make a comeback! I'd love to be able to sit down in a restaurant and only have to figure out what to order, not how to order and if everyone is equally hungry or whose food allergy is gonna impact my meal.
Sarah Freeman, Zagat: "Trends Collide: Meet the Fried Chicken Doughnut"
Mike Gebert, Grub Street: Someone will become the first celebrity ice chef. (Lookin' at you, Micah...)
Catherine De Orio, Culinary Curator: Global gastrofare/comfort foods—expect them to up the ante infusing global flavors, interesting ingredients and experimental combinations into traditional dishes. And a return to Old school American Supper Club dishes: Think Lobster Rolls, Beef Wellington, tableside preparation.
Julia Kramer, Time Out Chicago: Deli! Saying it in hopes that it'll happen.