Photo by Chuck Cook Photography Yesterday's darling is today's tired old trend.
It's a new year and an opportunity for a fresh new start. We asked professionals from Houston's restaurant industry -- chefs, bartenders and fellow food writers -- to share which trends they think need to be left behind in 2014. Some answers were about food and service trends. Others delved deeper into our restaurant culture. In more than one instance, one person's beef was the exactly opposite of another's complaint.
Let's start with one of my own:
15. Enough With the Roasted Brussels Sprouts and Beet Salads
I love roasted Brussels sprouts and beet salads, but I would not be sorry not to see another one for at least a year. They need to be left in the same memory book as "The Great Bonito Flaking of 2013."