Top chefs: small plates, big flavors on tap for 2013

01/3/2013 | Chicago Tribune (tiered subscription model)

The past year was full of changes for the dining industry, and more changes are on tap for the coming year, according to some of the nation's top chefs. This year, be prepared to see more small plates, an influx of ethnic flavors and new cuts of meat on restaurant menus. "I think bold flavors will become the mainstream and the norm," said Rick Bayless of Frontera Grill in Chicago. "Real ethnic cooking is taking off, and it's being done brilliantly. You can tell that it's being cooked in America, but the food is gutsy and fills the soul."

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