You may remember them as cafeterias, but this time around, self-serve is trendy and upmarket. Rick Bayless's intellectual approach to culinary arts continues to impress. Chains go to great lengths to appear as rugged individuals, distinct from the parent company. Headquarters will keep a close watch, though, to make sure sales remain strong. Rice revs up, with the ubiquitous long-grain white increasingly joined by such varieties as jasmine, Thai black and wehani.
Chefs become more committed to the earth, exploring organics and sustainable agriculture.
Cook-chill systems are a blast, efficient and sensible for zeroing in on the safety zone. Fusion continues, but emphasis is on direct presentations instead of confusion. French remains a common partner, hitched on to Asian fare for a refined finish. Big bowls, filled with pasta, stews, luscious soups, replace plates. Champagne and caviar sign on as posh partners, spawning a new breed of high-end lounges.