Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

The 2008 Foodie In/Out List
Wasabi caviar, Greek yogurt, and micro-cilantro are popping up on menus everywhere. But burrata and butter-poached lobster? They’re old news. By Todd Kliman, Ann Limpert, Cynthia Hacinli
Comments () | Published January 15, 2008
In Out
Micro-cilantro Micro-basil
Chicken-fried anything Schnitzel
Huckleberries Cherries
Greek yogurt Burrata
Fizzes Martinis
Lobster mushrooms Poached lobster
Wasabi caviar Trout roe
Dates Figs
Pieds de cochon Crocs as kitchen shoes
Hungarian wines Australian wines
Celery root Carrots
Cheese plates Cheese carts
Pork jowl Lardo
Half portions Servings for two
Gratins Mac and cheese
Marshmallows Chocolate truffles
Green Goddess dressing Aïoli
Kale Broccoli rabe
Pickling Smoking
Whole fish Filets
Liver and onions Chicken livers
Buttermilk desserts Brown-butter cake
Half bottles Flights
“Have you dined with us before?” “Some black pepper with that?”
Chefs as consultants Chefs in the kitchen
Stark menu descriptions Listing every purveyor
Sommeliers Maître d’s

Categories:

Food Trends Food Trends Food Trends From the Magazine From the Magazine From the Magazine
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 07:06 AM/ET, 01/15/2008 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs