Our food trend predictions: Not just a flash in the pan

A few months after Brand X launched in 2009, we came up with our trend predictions as to what we thought would grace the L.A. dining scene in 2010. Always ahead of the curve, it turned out some of our projections took longer to catch on. Here’s a look at what we had to say, how they’ve materialized, and what the future might bring for L.A. As you can see, we were pretty spot on. Anyone looking to hire a psychic?

Upscale butchers

What we said in 2009: Jonathan Safron Foer, Julie Powell and Michael Pollan have popularized the importance of meeting your maker when it comes to meat. People are glomming on to the idea, so much so that butchery schools for the curious public have been gaining popularity in New York. There are two upscale butchers on the way in L.A.: Salt’s Cure in West Hollywood and McCall’s Meat and Fish in Los Feliz. George Abou-Doud says that he’s still planning on adding a butcher to his new Hollywood restaurant, Mercantile, too.

What we say now: Our city became so hungry for locally sourced, sustainable meat that Erika Nakamura and Amelia Posada of Lindy & Grundy became larger-than-life celebrities during the road to their shop’s opening. Cochon 555 graced L.A. with its traveling Porkapalooza celebrating heritage breeds and butchery for the first time, and increasingly more menus are listing the source of their protein. And although Mercantile never did bring their butcher to fruition, we think we read the tea leaves pretty accurately. All we need are a few more butchers throughout the city, and we can all be well (grass)fed.

Stop-motion eating

What we said in 2009: Similar to the mobile food courts in Portland, Ore., food trucks will start parking in scouted areas. Look at the hunter-gatherers: There’s only so long people will continue to chase their food. Kogi has had a successful residency at the Alibi, and the Ilan Hall’s Ketel One Canteen is staying put just off the Cahuenga corridor. Standard taco trucks have a target location, and soon some of these mobiles may start scouting havens from ticketing law enforcement or look for brick-and-mortar opprotunities.

What we say now: Multiple food truck lots around the city have come and gone — and became a huge item of debate in local politics. Roy Choi opened up a brick-and-mortar for Kogi at the Alibi, as well as new restaurants A-Frame and Chego. Soon Choi will be taking over Beechwood Restaurant, where “Top Chef” alum Jamie Lauren just ducked out. The Flying Pig is also opening in Little Tokyo soon, and Café Con Leche, Cool Haus and Komodo will all have homes as well. We’ve lamented the saturated market of food trucks, and it seems like the ones that are worth their salt might eventually settle down.

Peruvian cuisine

What we said in 2009: Ricardo Zarate caused a stir among foodies and bloggers with Mo Chica this year. It’s only natural that Angelenos would be so welcoming to the Latin American/Asian fusion that Peruvian cuisine provides. We stalk Korean taco trucks in the wee hours. Pasadena now has its own Peruvian outpost, Ix Tapa Cantina. And next, Adolfo Suaya will open Osaka, which will serve tiraditos, essentially a Peruvian version of crudo.

What we say now: It seemed like Osaka would never open, but word came last week that it’ll be coming in late July. While that project has been on hold, the Zarate has been hustling: The chef won Food & Wine Magazine’s Best New Chef of 2011, has a Coca-Cola campaign behind him and recently opened another restaurant in the former Test Kitchen space called Picca. Meanwhile, Michael Cardenas, owner of the Lazy Ox downtown also decided to go Peruvian, opening Chimu in the Grand Central Marketplace. We see lots more lomo saltado in L.A.’s future — and we like it.

‘Still to Table’ movement

What we said in 2009: Artisanal cocktails have been as big of a buzzword as “organic” and “locally grown” this year, so it’s fitting that local wine, beer and spirits producers will be the next step. Some establishments have already started peddling their own grog: Soi 56 is making its own Thai rice beer, Thomas Keller is having craft brew made especially for Bar Bouchon, and Silver Lake Wine’s GM went off to craft a vintage special to their shop. Expect the word “local” to be the focus on your spirits list next year.

What we say now: The American craft spirits movement is indeed in full swing. Steve Livigni and Mark and Johnny Houston of La Descarga opened up Harvard & Stone earlier this year, which focusses on locally sourced craft spirits from the States. Tony Yanow of Tony’s Darts Away is in the process of building his Golden Road Brewery in Atwater Village, and Beer Belly L.A. boasts a list from mainly California breweries. As we predicted, drinks followed food’s strong suit.

Minimalist design

What we said in 2009: “Architects will be less ostentatious in respect to the times. As a result, restaurants will be less splashy, more inviting, “cozier.” That trend will elicit the psychology of comfort to the clientele. Architects are humbling the scope of a project and being sensitive to society,” says Carlo Caccavale, associate director of the AIA/LA Restaurant Design Awards. He believes that David Montalba’s design for Huckleberry is a prime example of what 2010′s style will be.

What we say now: Cozy indeed. In fact, we’re pretty sick of all the exposed brick and dim lighting these days. Sure, minimalism is romantic, but can someone please do something unique? We hope so, for your sake.

Southern comfort

What we said in 2009: Fried chicken, grits and meat pies do more than just stick to the ribs (and thighs) — they also bring comfort during the rocky economic climate. Chefs have even taken comfort food upscale: Wylie Dufrense tops WD50′s version with caviar, Michael Mina crafts his pot pie at XIV with lobster, and the guys at Animal have become famous for their Southern-style offerings, such as biscuits, foie gras and maple sausage gravy.

What we say now: Truffled mac and cheese is just about as played out as food trucks and cupcakes at this point. What we could really use is a couple of more quality BBQ joints like Bludsoe’s that aren’t so far out. Here’s hoping…

Chef-driven quick-serve concepts

What we said in 2009: Eric Greenspan and Nancy Silverton are joining the ranks of several other high-end chefs, such as Todd English and Hubert Keller, who have opted for scaling down as a means of reaching the masses. “There’s something to be said for doing one thing really well,” says Greenspan, who will be opening Greenspan’s Grilled Cheese in the summer. Silverton and Amy Pressman’s burger joint is slated to open around the same time.

What we say now: Neither of these restaurants have actually opened — so L.A.! But the success of restaurants like Jose Andres’ China Poblano and and the continued expansion of the Dotolo/Shook empire have shown that casual and communal is the way to go. Given the state of our downtrodden economy, it will likely continue along this path. All the better, we think, as long as the value matches the décor and casual service.

Graduating from the gastropub and heading to the beer garden

What we said in 2009: Wurstkuche and Red Lion have made a success of pairing beer with the cuisine from its region of origin, and they have swarms of people nightly because of it. Quadrupel just opened in Pasadena, serving Belgian beer and French fare, and Schmidt’s Brauhaus is set to open downtown in early 2010. It’s likely that other restaurateurs will too.

What we say now: It’s a blood-red battle of currywurst out there these days, as countless sausage shops and beer gardens have opened over the past two years. There’s Steingarten LA and Biergarten LA, then there’s Berlin Currywurst in Silver Lake and Currywurst of Los Angeles on Fairfax, and don’t forget Bruhaus and Grindhaus. The craft beer revolution is in full effect, and the proliferation of encased cuisine is reflecting that. We predict there’ll be more beer snobbery in the years to come, with cicerones and certified beer pourers becoming the new sommeliers.

Pop-up restaurants

What we said in 2009: LudoBites created a fierce following, to the point that his third incarnation at Royal/T Cafe sold out within a few hours. Breadbar has become famous for its guest chef series, which is undoubtedly popular because it creates a bit of buzz and celebrity. And this January, Bloody Bill’s, Della Famima’s carnivorous offering to the pop-up scene, will live at the Libertine night club in West Hollywood. Pop-ups are a win-win for chefs and store owners, as the cooks get a cult-like following minus the high risk and rent of opening their own place, and the store owners get a value-added element.

What we say now: The pop-up trend infiltrated every form of Angeleno living, from fashion to the art world. Heck, we just received a release for a Radio Shack pop-up. Now that opening a restaurant has become socialized, and any enterprising chef can create a restaurant without having to pay rent, here at Brand X we’re beginning to worry about what might happen if the same were to happen in journalism. Oh wait…