Best of 2009: Trends and 2010 Predictions

Jeff Zalaznick — December 23, 2009

It’s that time of year again. Time for reflection and prediction. As we leave the aughts behind, we look back at the trends that changed New York City’s food landscape in 2009 and ponder what’s in store for 2010. We are going to take a positive spin: those that we hope will remain and those we eagerly anticipate.

TRENDS 2009

1. Best Steaks, Not From a Steakhouse New York has always been known for our steakhouses, but this year the best meat was ripped from the house’s hands and put into the control of some of the city’s best restaurants. Much of this loosened grip has to do with the all-star quality and distribution ability of Pat LaFrieda (watch video). Though I love me a Porterhouse at Peter Luger’s, a Rib-eye at Strip House and a Double Eagle Strip at Del Frisco’s, they have been surpassed by the Côte de Boeuf at Minetta Tavern, the Rib-eye for Two at Locanda Verde, the Strip at Marea. The list goes on and on. It was also the year that the bone in rib-eye finally rose up to overtake the porterhouse as King of all Steaks. It was only a matter of time. This is a major advancement across the board.

2. Haute Dogs The hot dog went gourmet and I am not complaining. Crif Dogs has been doing impressive things with the genre for a while now (though their new usage of “everything bagel spice” is very exciting), but restaurants like DBGB, Fatty Crab UWS and Cabrito are jumping into the mix with some seriously delicious contenders. This is one that I think will continue to grow in the next year.

3. Omnipresent Octopus Seriously, think about every restaurant you’ve visited lately and ask yourself if there was octopus on the menu. I guarantee that more often than not, no matter the cuisine or price-range, this cephalopod was probably present. And why not? It’s economical to serve, and recently, the average rendition is fabulous. I am so happy that chefs have finally learned how to prepare it so well, leaving the chewy childhood memories behind. Also, keep an eye out for sweetbreads, I think that they are starting to fall into the same category.

PREDICTIONS 2010

1. Artisanal Italian beer everywhere.
2. Large-format alternative (not steak or chicken) proteins for two.
3. Lamb belly becomes the new pork belly.
4. Italian Small Plate (aka “Stuzzichini”) Restaurants
5. Brain is the hot new Offal
6. Mexican Infusion: Fusion Cuisine and Sandwich Revolution.

AlwaysPartying: Klee Brasserie’s Oktoberfest

GutterGourmet — September 30, 2009

Left to right, Frankfurter, Kase, Bockwurst, Knackwurst, Wiener, and Andalusian sausages.

Munich’s official Oktoberfest started weeks ago and ends this Sunday, but Klee Brasserie (view) kicked off its month-long celebration last night with an Oktoberfest Sausage and Beer Tasting. Chef Daniel Angerer said he’s horrified that the bacon wrapped hot dog covered with avocados and sour cream (the Chihuahua) Crif Dogs is New York City’s representative of American sausage. Making the ‘wurst’ of a bad situation, he found a sausage maker (a fellow Austrian ex-pat whose identity and upstate location he’s keeping secret) who shares his desire to bring Austrian “wurst kultur” to the city. Through the rest of the month, Angerer is rotating six wursts on Klee’s Oktoberfest menu (all available at the party) as well as several other notable dishes like a Jager Meatloaf, House-made Mangalitsa Strudel and an Oktoberfest Pizza.

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