The 13 Most Overcooked Food Trends of 2013

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Except the cronut. We love the cronut. (Photo: Tejal Rao)
Here are thirteen food trends that have become ubiquitous and shed the sheen of novelty -- now they're just dull and sometimes annoying, in spite of an exciting debut.

(To keep things interesting, we've included a few food trends we hope continue into 2014 and beyond. See if you can identify which trends or innovations were welcome additions in 2013.)

The Cronut Craze
By his own account, Daniel alum Dominique Ansel opened a bakery because he saw gaps in New York's pastry offerings, and he was eager to expand the sweet horizons of his fellow New Yorkers. After capturing a loyal local following with his freshly baked treats, he began thinking about how to elevate the doughnut; two months of experimentation begot the Cronut, which he unleashed upon the city back in May. Twenty-four hours later, the mania began -- and with it came lines so long you'd think the guy was giving out money. If mimicry is the highest form of flattery, Ansel had fervent admirers: Knockoffs proliferated so quickly he was forced to trademark his invention's name; that fans still flock to his tiny shop daily for one of 450 treats is testament to the staying power of the original. Ansel is a pastry genius, and he's humble about his success -- so we'll happily ride his train until it leads us to the next mania-inducing snack, which will almost certainly come out of his tiny kitchen. As for the knockoffs? We'll be happy to see those die. And we wouldn't mind if the food tourists took interest in some of the baking wizard's other projects, thereby dispensing with the insane wait. -- Laura Shunk

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Mark Manger
"Put an egg on it!"
Putting a Fucking Egg on Everything
This season on Top Chef: New Orleans, editor of Food & Wine magazine Dana Cowin declared that -- along with kale and bacon -- she is completely done with the "eggs over everything" trend. The chefs sighed, heartbroken, while we found ourselves yelling back at the screen "Thank GOD somebody finally said it." We get it, chefs: It looks pretty, the yolk adds a dollop of fat and flavor, and there's a long list of classic dishes that call for a barely cooked egg -- atop pizza and classic steak tartare; dropped in soups, rice bowls, and congees. But it's gotten a little fanatical. Just about anything can be ordered "sunrise" style these days, and eggs are showing up on all three courses of our meal. It's boring us to tears.

With apologies to Dr. Seuss, the extent of our frustration can really only be expressed in rhyme:

"Do you like sunny eggs on ham?"
I do not like them, Sam I am.
I do not like them on my lox.
I think I need an egg detox.
See Sam, this trend, it has to die.
I don't want runny cum on rye.
It's pretty in a picture, true,
But quickly turns a dish to glue.
Just cut it out! This has to stop.
Runny eggs turn food to slop.
I do not like them on a salad,
They are not for every palate.
A salad ought to be refreshing.
Please, God, just give me normal dressing.

Not a la carte or with fixed prix,

We're sick to death of eggs, you see.
'Cause eggs are served not here or there.
Eggs are on everything, everywhere.
-- Jessica Lussenhop


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73 comments
jason.dorweiler
jason.dorweiler

I don't like food trends and I never thought kale to be one of them, but I suppose. Fennel seems to have stuck around longer then anything on this list. The ramen burger is a hit on the coast, and its getting a ton of attention since it's arrival from Japan. Words like foodie and artisan have snuck out a couple times in the few months I have to say...hey its hard to not say the words that surround us, and not give into these trends! What else? Lets just stop eating food. Cotton ball anyone?

truckmeyer
truckmeyer

As my dad used to say, "Shut up and eat!"

Brittany Nicholas
Brittany Nicholas

"voted best in las vegas" I mean, every damn restaurant is voted the best?

David Roberts
David Roberts

also, I'm tired of seeing sriracha being put on everything

David Roberts
David Roberts

oh no, we're expressing dissenting opinions in a tiny little corner of the internet, shame on us!

Preston Palmer
Preston Palmer

I'm tired of seeing city pages bitch about everything.

christine 16
christine 16

I love that CP staff are apparently such jaded, world-weary jet-setting types that they can scoff at those who would dare attempt the cronut outside the original NYC bakery. Same with Ramen burgers. Why on earth is a MINNEAPOLIS city pages citing NYC and L.A. food trends that have barely even surfaced here? You are 'so sick of' things you can't even get here? Maybe you should write for the Village Voice, then. Let someone who is comfortable with living in the Midwest do the CP articles. 

debpias
debpias

Ramen burgers is a thing?! HOW HAVE I NOT HEARD OF THIS?

Thomas Zocher
Thomas Zocher

Jesus. Always appearing...in strange places at that.

Benjamin Gray
Benjamin Gray

I am probably going to get some guff for this, but wood fired pizzas with crazy toppings. I'll take a cheese pizza from carbone's over an artichoke, sun dried tomato, basil, goat cheese, arrugula, whatever topped pizza any day.

aromanfaulkner
aromanfaulkner

i've spotted bahn mi sandwiches unexpectedly on trendy restaurant menus for 7-8 bucks. um. no thanks. i'll go get the real (and wonderful) thing for half that. 

nrupar1
nrupar1

How about the term "foodie?"

Fluffy Singler
Fluffy Singler

I just think this is how cynical and bored some people are in our society that this is what they have to criticize. Really, you have to eat NOVELTY food? Well-made food isn't good enough?

Kaia Rubin
Kaia Rubin

That too ^ I just want a glazed donut, no fancy anything on it or in it. I don't let eggs follow me on twitter, I don't want them on my Burger or otherwise unless I want breakfast oh and alacarte plates". I just want a full meal. This is why I don't bother going out, cook circles around most of our "chefs" here without the drama.

Neil Bertucci
Neil Bertucci

So now city pages is the authority on culinary trends? (Haha). This review is no different than every other self proclaimed "foodie" that has never stepped foot in a kitchen bitching about food they don't have to buy. If you don't like a style, go somewhere else.

Ben Brausen
Ben Brausen

Before this stupid kale trend, the largest buyer of kale in the US was Pizza Hut, to decorate their salad bars.

Andre Spillman
Andre Spillman

"First one to touch their phone during dinner has to foot the bill." oh? 'gets up tweeting about the ridiculous notion '

Kaia Rubin
Kaia Rubin

Brussels sprouts & Broccoli are NOT acceptable Poutine toppings! Asian fusion needs to go die now . I swear if one more damn sushi place opens and I'm out this bitch for real.

Ross Levine
Ross Levine

So "Kale", a tasty and really healthy superfood, is a trend now? Well, like some of the other ones on there, let's hope it sticks around?

swmnguy
swmnguy topcommenter

I'm getting close to done with calling every little-sized sandwich a "slider."  It's not a slider; not if I'm paying $8 for it.  A "slider" is one of those 50-cent soggy, greasy, White Castle we'll-agree-to-call-it-a-hamburger.  You can add a slice of cheez and it's a "slider with vinyl."  But a plate with 3 small pulled-pork or short rib sandwiches on dinner rolls is not "sliders."  It was kind of cute when it started and sometimes when you're not that hungry it's just the right amount of food, but let's call them something else.

pilotcp
pilotcp

Is there a ramen burger in mpls? I've never heard of it until now

swmnguy
swmnguy topcommenter

@nrupar1Right.  We need a term to use to differentiate those of us who like food.


Of course, some of us get all snobby about it, which is a little different from being merely adventurous, or discerning, or human dumpsters.  All of which are perfectly fine things to be when it comes to food.  And the "foodies" do find and popularize some great things to eat, even if they and their name are supremely annoying. Like the beer snobs; I don't want to hear how knowledgeable they are about beer, but I'll have what they're having, just to see.

swmnguy
swmnguy topcommenter

It does sound gross.  But they're really good.  Like a lot of things the "foodies" popularize.  The thing to do is find that food at non-trendy places, so you can just enjoy them without feeling like a schmuck for buying into a hipster fad.

digitalprotocol
digitalprotocol topcommenter

@swmnguy im done with buying BS food from shit establishments... all food is the same price for the same BS. restaurants are highway robery these days. fkn ridic


sliders should be a dollar


FUCK FOOD PRICES 

swmnguy
swmnguy topcommenter

@digitalprotocol  I dig Victor's on 38th and Grand, South. Best Cubano I ever had a got at a really scuzzy hole-in-the-wall in Port Charlotte, FL (not that that helps at all).  I hadn't heard of El Burrito Cubano, but now I'll have to wander over that way.  

Not that I'm a foodie or anything.  I'm just a middle-aged white guy who has earned his potbelly, thank you very much.

swmnguy
swmnguy topcommenter

@aromanfaulkner  Don't "SAVE THE TORTA!"  Are you mad?  Eat the damned thing!  Quickly!  Before I ask you if you're going to finish it!

mingtran
mingtran topcommenter

Servers in MN aren't paid "sub minimum wage". Almost every restaurant in MN meets large employer standards where Federal minimum is earned. Small employers pay $5.50 I believe

digitalprotocol
digitalprotocol topcommenter

@swmnguy @digitalprotocol the prices keep rising for the same or worse food. BS upsells everywhere


tipping should not be based on total bill - complete lunacy


waitstaff need to be sharp and nice to get tipped. serving people sucks, but they chose it

swmnguy
swmnguy topcommenter

@digitalprotocol  I'd agree with you if you added, "FUCK PAYING SERVERS SUB-MINIMUM WAGE."

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