2013’s top 10 trends in American dining

Imperious cookbooks, Fusion revisited, and more

À la carts table service

Who’d have guessed that old-school dim sum palaces would become models for some of the hottest restaurants in the land? State Bird Provisions of San Francisco got things rolling when chef Stuart Brioza asked his waitstaff to wheel out off-menu small-plate offerings like guinea-hen dumplings. Diners so loved the endless parade of sensory surprises that Gunshow in Atlanta and the Church Key in Los Angeles were quick to join the four-wheel revolution. “The future is here,” said Jonathan Gold in the Los Angeles Times, “and it comes with carts.”

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up