What's next

The world’s eyes (and stomachs) are focused on Chicago, as bloggers, critics and food obsessives froth in anticipation of what promises to be a revolutionary restaurant, chef Grant Achatz’s Next. It could change the way we think about reservations (diners will buy “tickets”), pricing (cost varies depending on time of day) and world cuisine (he’ll pair places and times—think São Paulo, 1968). What else is on Chicago’s culinary horizon? In the coming pages, you’ll meet industry innovators, including Achatz, whose ideas represent the future of food. You’ll also discover the next dessert trend, the next meat craze, the next bar fad, the next dining destination and the next restaurant concepts that will feed the city’s hunger.

Home delivery goes green via bikes

From baguettes to veggies to sandwiches, food is arriving more and more via two wheels.

Ty Fujimura of Arami, Small Bar and The Exchange

Ty Fujimura nails it every time with niche-oriented neighborhood spots.

Cleetus Friedman of City Provisions

The locally sourced, organic and sustainable deli and grocery in Ravenswood is ahead of its time.

Next: In-house butcher

In-house butchering saves restaurants money.

Taylor Street revival

A slew of new restaurants are set to open in Little Italy.

David Meyers of Chicago Coffee Confederation

The socially conscious coffee co-op is a collaboration between the Latino Union and a collective of DIY, small-batch roasters.

The CSA model isn't just for produce anymore

All kinds of artisanal edibles are now distributed via the subscription model.

Pop-ups restaurants

Chefs are turning to pop-up restaurants.

Zina Murray

A champion of sustainability seeks to connect food entrepreneurs.

Next dessert trend: using the whole fruit or vegetable

Pastry chefs are using the leaves, pits, seeds and peels in desserts.

Next wave ingredient: Beef

Pigs get a reprieve as beef takes over as the it meat.

Chefs weigh in on what's next

The professional food set predicts the future of food, from ingredients to growing.

Next wave in booze

One barkeeps predicts a return to simple but delicious drink-making-hold the pretension.

David Tamarkin interviews Grant Achatz

The top chef talks to Time Out Chicago about his new restaurants, the nature of trends, and why he likes to eat old-fashioned food.