3 Food Trends You'll Start to See in Your Neck of the Woods

You've had a margarita, Moscow mule, and old fashioned before, but maybe not with vodka, tequila, and rye whiskey, respectively. Bartenders recognize the beauty of classic cocktails but are swapping up the booze used.

As pictured:

• Vodka-rita from Woody Creek Distillers
• Tequila Moscow mule from Patrón
• Rye whiskey old fashioned from Chefs Club in Aspen

Japanese-Greek, French-Vietnamese, and Filipino-South American: these aren't the typical combos that come to mind when you think of when you think Asian fusion. However, chefs are exploring the never-ending list of possible hybrids.

As pictured:

• Japanese uni with za'atar and fried cheese from Animal in Los Angeles
• Vanishing noodles by Cornelius Gallagher
• Filipino ceviche from Qui in Austin, TX

Perhaps vegan has been trending on the East and West coast, but going meatless has finally spread to the middle of the country. Grant Achatz and his Next: Vegan menu in Chicago suddenly gave all chefs permission to think vegetables are cool and worthy of highlighting. Last year, only one best new chef bravely plated a veggie-centric dish. This year, three out of 10, and that doesn't include the slew of other chefs that showcased veggie dishes this weekend.

As pictured:

• Chanterelles and sunflowers from FT33 in Dallas
• Kale chip and Thai green papaya salad from Dover in Brooklyn, New York
• Chilled vegan Spring pea soup from La Creperie Du Village in Aspen
• Carrot stew from Oxheart in Houston