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8 hot restaurant trends for 2012 from Boston-area chefs

In Boston, 2011 was a year of upscale Mexican restaurants and food trucks, with a continued emphasis on local and seasonal ingredients. What will the new year look like on the table? We asked chefs and bartenders to predict what trends will take hold.

By Devra First

 |  Globe Staff  

  January 11, 2012

In Boston, 2011 was a year of upscale Mexican restaurants and food trucks, with a continued emphasis on local and seasonal ingredients. What will 2012 look like on the table? We asked local chefs and bartenders to predict what trends will take hold. Their answers range from the specific (we’ll be eating more charcuterie made from seafood) to the general (chefs will step away from the techniques of molecular gastronomy). Here is a glimpse at food’s possible future.

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