Another year, another set of trends. As we welcome 2018, we can’t help but think about all the delicious meals we enjoyed over the last year and of course have begun to wonder what this year will bring to our plates.

Earlier this week, we asked a few chefs around town what their favorite dish to serve was in 2017, what the biggest hit on the menu was. Today we are sharing what they think we will be seeing more of in 2018.

Dining Predictions for 2018 -

Executive Chef Drew Andrade at Tanuki: “Anything healthy, gluten free, and low carb is definitely the trend. From our menu, we recommend our new style of Sashimis! Important to note that people in Miami are more educated and open-minded when it comes to food, so we find that tasting plates are way to go as well.”

Executive Chef Ronnie Jariyawiriya of Lure Fishbar SB: “Street food is where it’s at! I've been noticing a substantial amount of street foods from different cultures popping up everywhere from social media to local eateries. These small unique concepts, whether it’s poke bowls, bahn mi sandwiches, or the vast variety of street vendors from south east Asia and the middle east, are hitting the markets by storm with no signs of slowing down. It gives a chance for the chefs to express and share his or her culture through nostalgia of flavor and tradition. Coming from Thailand I wouldn't mind some grilled skewers of random meatballs dipped in sweet and spicy chili garlic cilantro sauce.”

Chef de Cuisine Will Crandall at StripSteak by Michael Mina: “I think we will see a lot more open fire cooking in the coming year. It really fits the Miami lifestyle and is a tried and true way to add complexity of flavor to otherwise simple dishes and concepts.”

VP of Culinary Chef Thomas Conell at Fontainebleau Miami Beach: “The return of classic wine dinners.”

Executive Chef/Partner Food Comma Hospitality Group Chef Jose Mendin at Habitat, Pubbelly Noodle Bar, Pubbelly Sushi, Baja Bao House: “I get asked this question year after year, but I’m not very good at predicting. Personally, I’ll be focusing on finding more flavors in ingredients and making recipes that people can remember.”

Chef Brian Doyle at Council Oak Steaks & Seafood: “Sustainability. I foresee an even larger swing towards sustainability this coming year than in previous years. There have been some great chefs leading this fight to bring the most local, organic and sustainable product to the market and I couldn’t be happier. As a chef, we need to do our part in helping the greater cause. A great example is our lionfish – they are an invasive species that endangers our reefs with no natural predator. This is our way of doing our part to save our corals while giving our guests a delicious seafood option.”

Chef Miguel Gomez at Pisco y Nazca: “Shared spaces/Food Halls - With the cost of owning a restaurant and the recent influx of food hall announcements, I think we will continue to see restaurants sharing spaces and different concepts under one roof. I also feel like food trucks will continue doing the same in a laid-back setting with handcrafted beers and cocktails.”

Chef Kaytlin Dangaran at Verde at PAMM: “Environmental Conscious Consumption - I believe people are becoming much more aware of not only where the food is coming from but also what it is they are consuming. Farm-to-table has taken on a completely new meaning and I feel like we will see this expand in the coming year.”

Chef Masatomo Hamaya at Dragonfly Izakaya and Fish Market: “For 2018, my team is really excited about the opportunity to continue educating customers about our aged fish program and fermented foods. I really think the gastronomical world is following suit as (it seems to me) everyone is hitting the "reset" button and shifting back to a more traditional "old-school" way of cooking—simple is better. Luckily, that's how we have always approached food, so we're really happy to see the trend is heading in that direction.”

Chef Alex Q. Becker at Kuro: “Snack / Small plate restaurants are getting stronger and reaching different types of food from different regions. I also feel that a large platter center of the table share style showpiece dish is starting to become part of the experience but fits in the concepts because it is energizing the tables and for sharing.”

Chef Ross Evans at Seminole Hard Rock Hotel & Casino: “We will continue to see craft coffee shops rising. The breakfast scene will be taking new shape and will continue to be elevated. Breakfast will become the new spectacle of Farm to Table.”

Chef Santiago Gomez at Tacology & Cantina la 20: "Chefs will be more aware of food waste in their kitchens. Our goal is to keep food waste to a minimum. I believe that diners will see more Mexican food and Mexican ingredients on their menus (Tacos, Tortillas, Aguachiles, Tlacoyos and Chilaquile). Miami will have a James Beard Award-Winning Chef (Ghee Restaurant!! )There will be more vegan options on menus. And recognized Latin American Chefs will open more restaurants in Miami."

We wonder how many of these predictions will come true! We're excited to see and eat our way through 2018!