by Kyle Tonniges

Tipplers will be able to order a proper cocktail. Instead of reaching for a jug of neon green liquid when making a daiquiri, bartenders will instead opt for fresh lime juice, rum and simple syrup. We’ll see more from-scratch cocktails and less reliance on mixes and pre-made drinks. Keep it close. We’ll continue to see locally sourced ingredients on menus, from meat and vegetables to beers, spirits and cocktails. I have a coupon for that … Sites like Groupon and Restaurant.com enable diners to try restaurants outside their comfort zone at a discount, giving them a reason to try a new place or dish they’ve been curious about. More and more eaters will be stretching their palates without emptying their wallets to try new things. Mmmm … donuts. Here’s hoping donut lovers will have more to look forward to in 2011 than pre-mixed, generic donuts indistinguishable from their counterparts. It seems as if just about everyone’s using the same recipe. There's plenty of room to be different without resorting to gimmicks. Keep on truckin’. Though food trucks aren’t a new idea, we’ll see more restaurateurs going mobile in 2011, giving diners more choices in more locations. A truck offers a lower cost of entry and an (hopefully) easier time of getting the city's blessing to get rolling.

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