The 2010 Foodie In and Out List

What's hot and what's not in the food world? If you're a fan of kimchee, hushpuppies, or pierogi, you're in luck.

By: Todd Kliman, Ann Limpert, Kate Nerenberg, Rina Rapuano

In Out
Spaghetti and meatballs Wild-boar ragu
High-end curries Wine reductions
Aperol spritzes Absinthe shots
Foie gras brûlée Recession asceticism
Italian Latin
Tzatziki Fondues
Crushes on Sam Kass Crushes on Barton Seaver
Portion control (restaurant-decided) Portion control (diner-decided)
Carpaccio of anything but beef Carpaccio of beef
Socca Flatbreads
Kimchee Pickled watermelon
Chiboust Panna cotta
$14 glasses of wine Big bottle markups
Banh mi Meatball subs
Ambitious neighborhood bistros Corporate-backed dining rooms
Esoteric fish (monchong, madai) Sablefish
Cracklings Bacon
Complex cocktails Complex dishes
Pinkberry knockoffs Five Guys knockoffs
Hushpuppies Gougères
Tempura battering Duck-fat frying
Goat-cheese cake Olive-oil cake
Roasted olives Dirty martinis
Necks Cheeks
Twitter marketing Restaurant Facebook pages
Shrimp burgers Lamb burgers
Chocolate and passionfruit Chocolate and peanut butter
Malt Root beer
Mocktails Sparkling water
Fish and chips Shrimp and grits
Chef-made candy bars Chef-made sundaes
Tangerines Kumquats
Arancini Savory beignets
Pierogi Potstickers
Dining as nourishment Dining as theater

Related: Counting Down the 100 Best Restaurants

This appears in the January, 2010 issue of The Washingtonian.

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