Top 20 Restaurant Trends of 2009

Locally grown product

Bite-size/mini desserts

Organic produce

Nutritionally balanced kid dishes

New/fabricated cuts of meat

Fruit/vegetable kid's side items

Superfruits (acai, goji berry, etc.)

Small plates/tapas/mezze/dim sum

Micro-distilled/artisanal liquor

Sustainable seafood

Nutrition/health

Gluten-free/food-allergy conscious

Non-traditional fish

Artisanal cheeses

Exotic fruit (durian, dragon fruit, etc.)

Culinary cocktails (matched with food)

Micro-vegetables/micro-greens

Organic wine

Dessert flights combos/platters

Free-range poultry/pork