6 Food Trends That Should Disappear
Jacquelynn D. Powers is a writer based in Miami Beach. Her work has appeared in the Miami New Times and slashfood.com. Prior to that, she was the Senior Editor of Ocean Drive magazine for over a decade.
Restaurants must constantly evolve in order to stay fresh and ahead of the competition—especially in this insta-blogging, food-crazed world we live in. Chefs do this by creating new menu items, often gourmet versions of a classic dish, and anointing it the Next Big Thing on the culinary scene. Once an epicurean, caviar-flecked deviled egg emerges on a menu on South Beach, it will be widely copied throughout the nation. And who can forget the ubiquity of foams and molecular gastronomy, a trend that is, thankfully, on its way out. Here are six of the most overplayed food concepts.
Food Trucks Drive Me Crazy
Yes, these restaurants on wheels are cool, affordable, quirky, and even delicious. But as they proliferate cities like New York, Los Angeles, Miami, and Austin, one has to wonder if it’s too much. New York now seems under siege with these rolling kitchenettes. For every innovative concept (Rickshaw Dumplings), there’s another gimmicky one on the next corner (such as the Big Gay Ice Cream Truck). Every day a new food truck launches with more fanfare, high-end concepts, and celebrity chefs. Even Disneyland isn’t safe. As the mobile food market gets gourmet, its prices are skyrocketing past the $2 hot dog stands. And wouldn’t you prefer to eat that $7 banh mi pork sandwich or $9 Wagyu beef and broccoli at a proper table instead of standing on a street corner? Chicago, for one, has banned cooking, cutting or prepping onboard, which has basically halted the trucks from clogging its roadways, unless one local chef gets his way. Nevertheless, this trend is going to endure until it finally runs out of gas. Brace yourself for even more stunts on the street.
Food Trucks, Bacon, Truffle Oil and More Overplayed Food Trends - The Daily Beast
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