7 Metro Phoenix Chefs on Dining Trends That Need to Die in 2016
Love 'em or hate 'em, trends are part of the restaurant industry. Though some restaurants stick to the classics, many tweak their menus to appeal to what diners want right now. Over the past few years, we've seen cupcakes, Cronuts, and then doughnuts each take a turn in the limelight.
So as we prepare to bid adieu to 2015, we asked seven metro Phoenix chefs which food fads they'd like to see gone by the time the ball drops in Times Square.
What dining trends need to die in 2016?
Courtesy of Silvana Salcido Esparza
Silvana Esparza, Chef/Owner of Barrio Urbano
Someone please kill the gourmet taco. I will pay you myself.
Brady Cohen of the Salty Sow
Courtesy of the Salty Sow
Brady Cohen, Chef at the Salty Sow
The trend of taking excessive pictures of your food needs to go away. The iPads and tablets and cellphones need to stay off the table and out of our hands for the short time we dine and eat together. We lose out on the actual experience and it never looks the same in a picture or has the same anticipation feel. I see people take pictures of their food all the time when I'm out and I wonder why they just don't enjoy it for what it is.
Brian Archibald of The Boulders
The Boulders Resort & Spa
Brian Archibald, Executive Chef at Boulders Resort & Spa
Juice cleanses, paleo diet, and kale chips.
Jacques Qualin of J&G Steakhouse
Courtesy of J&G Steakhouse
Jacques Qualin, Chef of J&G Steakhouse
Fast food. In this day and age, with all the great locally sourced foods available, and the wide variety of casual non-chain and affordable options, there’s just no reason to eat corporate chain food.
Chrysa Robertson of Rancho Pinot
Photo by Evie Carpenter
Chrysa Robertson, Chef/Owner of Rancho Pinot
The shotgun approach. Places that think they need to be everything to everyone. A menu with sushi, tacos, foie gras, hamburgers, pizza, pasta, and salads all on one page. Jack of all trades, master of none.
Cullen Campbell of Crudo and Okra
Courtesy of Crudo/Okra
Cullen Campbell, Chef & Co-Owner of Crudo & Okra Cookhouse & Cocktails
Everyone doing ramen! Leave it the people who know how to do it, like Posh. Ramen shouldn’t be everywhere, especially when it’s on a menu between the French fries and the guacamole.
Rick Phillips of Bootleggers
Photo by Sandy Tenuto
Rick Phillips, Owner of Bootleggers
Talking about trends. Let’s all just enjoy a good meal at a fair price.
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