San Diego's Top Ten Food & Restaurant Trends for 2012

Troy Johnson takes a crack at the year ahead



1. FOOD TANKS

Playing to San Diego’s love of food trucks and the military, an S.D. restaurateur launches America’s first armored food vehicle. It proves to be slower from stop to stop, but makes up for it in sheer firepower.

2. LINGERIE FOOD

The comfort-food trend takes a turn for the weird when customers become a little too comfortable and start showing up to restaurants in various states of undress.

3. THE LONG RIB

Short rib mania eventually leads a savvy meat-marketer to coin “the long rib.” It is ordered by every single male in the universe.

4. THE HINDU EXODUS

San Diego becomes so overpopulated with gourmet burger joints that the city’s entire Hindu population moves “anywhere but here.”  

5. MAC N CHEESE FALLOUT

San Diego finally realizes they can cook that stuff themselves using nothing but boiling water and a cheese grater.

6. RESTAURANT TOTE BAGS

You didn’t bring yours? What an *********.

7. FOOD-FREE FOOD

The trend takes off when Americans discover they’re allergic to peanuts, gluten, shellfish, dairy and just about everything else.

8. SABERTOOTH VERMOUTH

Bored with Prohibition-era cocktails, Craft & Commerce partners with the archeological society to craft libations from even “longer-deader” things.

9. THE SEARED-AHI CASINO TOUR

After an incredibly long run as the biggest rock ‘n’ roll star San Diego menus have ever seen, seared ahi finally loses its fan base and is relegated to “summer nights” concerts at area casinos.

10. PRIX FIXE DISHWASHING

Inspired by the trend of “immersive dining experiences” like foraging, farmers market-shopping and self-cooking, S.D. restaurateurs take it next-level by letting customers participate in “tableside power-washing” of their dinner plates.

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