Barbette, Bread & Pickle, Bryant-Lake Bowl and Theater, Pat’s Tap, Red Stag Supperclub, Tiny Diner, Trapeze
Gastronomic predictions: Paleo, gluten-free, grain-based and vegetable-centric plates will lose their stigma and become expected items on menus everywhere. Given what I’m up to, I also predict Champagne and bubbles will be more accessible and popular.
Go-to simple dish: Rice noodles with coconut milk, ginger, basil, crab and chili flake.
Newly discovered ingredient: Koda Farms Heirloom Kokuho Rose Japanese-style rice.
Food to try: Seaweed.
Favorite food trend: Vegetable-centric plates! High/low and use of rotational crops are close seconds.
Currently in your fridge: Chicken thighs, cooking wine, brown rice and hot dogs, because we adopted two toddlers a year ago. And of course, we’re never without some bubbly.
Guilty pleasure: I embrace Jenny Holzer’s phrase, “Feel no guilt in your desire.” But if you must, I’d say Old Dutch Cheddar & Sour Cream potato chips while driving to northern Wisconsin.
Read this article as it appears in the magazine.