Top 10 lists from national food and travel magazines have given KC greater prominence on the map. The first was Frommer’s, listing Kansas City as the only American destination on its top 10 destinations for 2012. And Saveur magazine just listed Kansas City behind Portland, Oregon as a culinary destination. Editor-in-chief James Oseland cited the American Restaurant, Julian and Bluestem as local restaurants leading the way, cooking innovative food and relying on local farmers and other food purveyors.
Oseland also predicted other trends for 2012.
- Meatloaf, traditional and ethnic, will replace meatballs.
- Old-fashioned layer cakes will replace the popular trend of cupcakes
- Regional wines will become as popular as those produced by California vineyards.
- Foodies will be making their own pickles, horseradish, sauerkraut, etc.
In 2011, Kansas City unfortunately saw some classic and well-known restaurants close under the crush of a punishing economy. And some new ones opened and closed before you could say Happy New Year. But we also some new chefs, new venues and new concepts burst onto the culinary scene. So before the Mayan calendar prediction becomes a reality, what can Kansas City expect in 2012?
- Meals on wheels: Food trucks was a popular trend nationwide and in KC. With the risk, cost and overhead associated with opening a restaurant, local chefs took a less expensive route and hit the road with a kitchen on wheels. Food trucks have moved beyond premade sandwiches and snacks sold on construction sites. 2011 saw an increase in food trucks selling everything from cupcakes to vegetarian fare to ethnic cuisine…at reasonable prices. 2012 will probably bring the 2nd annual Food Truck Festival as well as more trucks rolling into parking lots across the city.
- FCC = Fast, Casual and Cheap: With the economy still on the rebound, foodies are looking for good food but inexpensive. Several 4 and 5 star restaurants do great business based on good reputation and prominent chefs. But many diners are looking toward casual restaurants such as Chipotle and local newcomer Anna’s Oven. At these establishments, diners place their orders at a counter, gather their own condiments and silverware, and pick-up their own food. Many of these types of restaurants save labor costs and diners save money by not tipping a wait staff.
- Depth not width: With several old and new restaurants closing their doors by the end of 2011, Kansas City will not see large growth in the number of restaurants. What we probably will see is local restaurants focusing on maintaining their customer base rather than growing their business with more locations or larger locations. The focus will be on producing good food, relying on customer favorites but adding a few new dishes to maintain interest.
In a few weeks, Kansas City will have an opportunity to celebrate and shine. The 3rd annual Kansas City Restaurant Week takes place January 20th-29th. Over 100 local restaurants will offer specially priced menus for lunch and dinner for $15 and $20 respectively. Part of the proceeds will benefit Harvesters. Last year, over $80,000 was raised – that’s enough to provide 400,000 meals. KC Restaurant Week provides a great opportunity to support local restaurants, enjoy good food and also provide food for our community. It’s a great way to start off 2012. Happy New Year!
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