Top restaurant trends next year include DIY everything, where chefs actually butcher their own meat, pickle and ferment, and even distill their own spirits; expanding spicy beyond
Sriracha to things like Korean hot-sweet chile paste and Calabrian peppers; a new focus on veggies, including farm-to-table, and dishes that put them at the center of the plate; shake shooters; and
hybrid burgers. See what these are, and others at the jump.
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