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  • Dallas chef Josh Valentine dedicated his Restaurant Wars concept to his deceasedfather.
    Photo courtesy of Bravo
  • Cheftestant Sheldon prepares a soup he learned from his grandmother.
    Photo courtesy of Bravo

  • South American food, like this ceviche from Nazca Kitchen in Dallas, will becomemore popular in 2013.
    Photo courtesy of Nazca Kitchen
  • Kale, like this kale salad served at Woodshed Smokehouse in Fort Worth, willonly get bigger in 2013.
    Photo courtey of Tim Love
  • Soba noodles at Tei An are made onsite by chef-owner Teiichi "Teach" Sakurai.
    Photo by Brad Murano
  • Chicken is getting an upgrade at restaurants such as FT33 in Dallas.
    Photo by Teresa Gubbins
  • We already knew chicken was hot, thanks to restaurants like Chicken Scratch thatare elevating the comfort-food staple.
    Photo by Jennifer Chininis
  • Technomic predicts a surge in diner- and deli-inspired meaty sandwiches, likethis roast beef at East Hampton Sandwich Co.
    Photo courtesy of East Hampton Sandwich Co.
  • Expect more locally made liquor and craft beer, like Deep Ellum Brewing Company.
    Deep Ellum Brewing Company/Facebook

  • Who's first to get quoted? Tesar. Who scores immunity? Tesar. Who knowsinstantly that the geoduck needs a little more salt? Tesar.
    Photo courtesy of Bravo
  • Dallas cheftestants Danyele McPherson of The Grape, John Tesar of Spoon andJoshua Valentine of FT33.

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