Source: New York Times Dining & Wine
Nostalgia suffuses the finest dishes from the chef Björn DelaCruz.
Source: Grub Street New York
In the fickle, helter-skelter world of New York restaurants, food fashions and trends tend to come and go like the weather. But these days, as your dutiful critic lumbers around town on his endless gastronomic rounds, the weather feels a little different. This was the year, after all, when, led by Danny Meyer, more and more prominent New York restaurateurs and chefs began to turn their back on the ancient and byzantine custom of tipping. Thanks to ever-rising rents and the generally crushing cost of doing business in the city, this was also the year that many of the transitory restaurant fads we’ve recorded in the past — tiny gourmet tasting rooms, comfort-food madness, bar dining, the reliance on old-school meat-and-potato dining formulas — stopped feeling like fads and began to feel like the normal way of doing business. Over the last several months, funky “natural” wines have also begun to replace more classic, old-fashioned (and, yes, often wildly overpriced) vintages as the posh drink of choice in certain cutting-edge wino circles, and centuries from now, when scholars record the history of this turbulent culinary time, they may well conclude that after decades of obsession over pork belly and giant cuts of beef, this was also the year that the Age of the Carnivore officially gave way, among big-city burger addicts, breakfast aficionados, and gourmet diners alike, to the Age of the Vegivore. …