It seems impossible that another year has passed, but by next week 1991 will be as dead as many a Miami restaurant trend (not to mention many a Miami restaurant). So many culinary fancies come and go each year that it's easy to miss them if you're not paying close attention. For those who haven't been, here's a list of some of the year's most memorable food fads and fading memories:
What's In: Tropical and Creole cuisines.
What's Out: Cajun, chere.
What's Out: Angel-hair pasta.
What's In: Industrial-size rigatoni. It must be the recession - we suddenly need to eat BIG food.
What's In: Open seven days.
What's Out: Closed Mondays. There's that recession, rearing its ugly head again. Who can afford to take a day off?
What's In: Full bars with great retro drinks (this is especially valuable for those in search of the perfect mojito).
What's Out: Wine bars - they were more decorative than useful anyway.
What's In: Red wine.
What's Out: White wine.
What's Out: Big, garish wine lists.
What's In: Wine! Some restaurateurs and sommeliers finally got the idea that time devoted to deciding on a color scheme for the leather wine-list cover would be better spent choosing the wines. The big losers: vinyl salesmen everywhere.
What's In: Green chilies.
What's Out: Green peppers.
What's Out: Japanese haute cuisine.
What's In: Japanese everything else.
What's In: Microwaveable doggie bags.
What's Out: Aluminum foil and Styrofoam. (A little more seasonal wishful thinking on my part. Sorry. If there's one thing South Floridians love, it's their Styrofoam.)
What Would Be In (in a perfect world, that is): Plenty of great restaurants with consistently good, fresh food, affordable prices, magnificent views, free parking, and (most important) a good recycling policy. I can dream, can't