Christopher Gross Chef and Owner, Christopher's Restaurant & Crush Lounge
Food: housemade breads, fewer ingredients on a plate, more offals. Drinks: fewer ingredients, so as to show off the spirits and not the mixers; spirits made in the U.S, and cocktails made with wine bases and natural products.
Heather Bryan, General Manager, Zuzu
More mixologists will use misting or smoke essences over cocktails and find ways to creatively flavor ice cubes.
Chef Nick LaRosa, Nook
Food is going to resort back to more classic, simple dishes rather than extravagant dishes and crazy flavor profiles. On the drink side, the reign of flavored vodkas is over, and we will see more bottled cocktails and liquor/wine on tap.
Sadhana Raj, Chef and Owner, 24 Carrots Natural Café & Urban Juicery
Foods: cacao, moringa, and ice cream sandwiches. Drink: tea! Craft tea is healthful, versatile, and perfect in cocktails and desserts (and with desserts) as well as a base for soups. Teas say slow down and take this cup in.
Chef Maurice Gordon, The Westin Phoenix Downtown
We'll see a trend of more seafood usage, more Spanish or Brazilian cuisine making its way to the States, and the use of more teas and coffee in the bars. Also, more food pairings with whiskey and scotches.
Chef Joey Maggiore Cuttlefish Ocean Kitchen
We will see handcrafted artisanal cocktails go through the roof, with a slight decline in craft beer. Food will be homing in on locally sourced ingredients, seafood will be on rise, and fusion cuisine will be on its way out. We will see chefs focusing on perfecting their true passion and not reinventing the wheel.