2009: The future of drinking and dining

Lobster, homemade toppings, wacky meatballs and Spam

Lobster (as in the new lobster roll at Noca), specialty butters, signature ice creams (such as the Roquefort and Medjool date swirl at Sweet Republic, meatballs made of all types of meats, made in-house pickles and preserves (like the homemade berry compote at the new Daily Dose), and Spam (perhaps this will debut at chef Aaron May's funky breakfast pad, Over Easy?).

What's out? Aioli, low-carb, trans fats, foie gras and anything caged.