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"&lt;strong&gt;The Foodist&lt;/strong&gt; predicts the next big ingredients, cuisines, and cities that will shape how we eat.\r\n\r\n&lt;em&gt;Follow Andrew Knowlton on Twitter &lt;a href=\"https://twitter.com/andrewoknowlton\" target=\"_blank\"&gt;@andrewoknowlton&lt;/a&gt;&lt;/em&gt; Not the butter-and-syrup kind but &lt;strong&gt;savory ones made with sourdough batter&lt;/strong&gt; and studded with sea urchin, squid, smoked sturgeon, and the like. Basically, serve any salty or tangy ingredient in pancake form and I\u2019ll order it, from &lt;a href=\"http://statebirdsf.com/\" target=\"_blank\"&gt;State Bird Provisions&lt;/a&gt; in San Francisco to &lt;a href=\"http://chezsardine.com/#/home\" target=\"_blank\"&gt;Chez Sardine&lt;/a&gt; in New York. &lt;em&gt;Pictured above: Sourdough pancakes with sauerkraut, Pecorino, ricotta, and sauerkraut salt at S.F.\u2019s State Bird Provisions. (Credit: Tuuka Koski)\r\n&lt;/em&gt; What\u2019s that feathery frond topping your fish? And crowning your cucumber salad? It\u2019s &lt;strong&gt;bronze fennel&lt;/strong&gt;, the garnish du jour. Expect more and more chefs to fall for its mild anise flavor and dashing good looks. &lt;em&gt;(Credit: Danny Kim)&lt;/em&gt; Once upon a time, some frat boy dropped a shot glass of whiskey into a beer, guzzled it, and stole the name &lt;strong&gt;Boilermaker&lt;/strong&gt;. I\u2019m taking it back to its original meaning: a shot and a beer. These days, bars everywhere are riffing with next-level combo deals. &lt;a href=\"http://www.producerowcafe.com/\" target=\"_blank\"&gt;Produce Row Caf\u00E9&lt;/a&gt; in Portland, OR, for example, pairs an oatmeal stout with single-malt Scotch. And at &lt;a href=\"http://www.comstocksaloon.com/\" target=\"_blank\"&gt;Comstock Saloon&lt;/a&gt; in San Francisco, it\u2019s Genever and Pilsner. &lt;a href=\"../videos/shot-and-a-beer-video\" target=\"_self\"&gt;Click here to watch videos of the Foodist drinking boilermakers with celebrities&lt;/a&gt; &lt;em&gt;(Credit: Danny Kim)&lt;/em&gt; Like &lt;a href=\"../drinks/article/where-to-eat-now-in-houston\"&gt;Houston&lt;/a&gt;, &lt;a href=\"../restaurants-travel/city-guides/slideshow/where-to-eat-charleston-south-carolina-2\"&gt;Charleston&lt;/a&gt;, and &lt;a href=\"../recipes/chicken/article/sweating-the-details-of-nashville-hot-chicken\"&gt;Nashville&lt;/a&gt; before it, &lt;strong&gt;Pittsburgh&lt;/strong&gt; is elbowing its way onto the culinary map. Here are four reasons why: &lt;strong&gt;1) The East Liberty neighborhood&lt;/strong&gt;, with its $52 million transit center and future &lt;a href=\"http://www.acehotel.com/\" target=\"_blank\"&gt;Ace Hotel&lt;/a&gt;. &lt;strong&gt;2)&lt;/strong&gt; Farmers\u2019 markets everywhere, including &lt;a href=\"http://farmersatfirehouse.com/\" target=\"_blank\"&gt;Farmers @ Firehouse&lt;/a&gt; in the Strip District. &lt;strong&gt;3)&lt;/strong&gt; Restaurants like &lt;a href=\"http://curepittsburgh.com/\" target=\"_blank\"&gt;Cure&lt;/a&gt;, &lt;a href=\"http://barmarco.squarespace.com/\" target=\"_blank\"&gt;Bar Marco&lt;/a&gt;, &lt;a href=\"http://conflictkitchen.org/\" target=\"_blank\"&gt;Conflict Kitchen&lt;/a&gt;, &lt;a href=\"http://notionrestaurant.com/\" target=\"_blank\"&gt;Notion&lt;/a&gt;, &lt;a href=\"http://fukudapgh.com/\" target=\"_blank\"&gt;Fukuda&lt;/a&gt;, and &lt;a href=\"http://meatandpotatoespgh.com/\" target=\"_blank\"&gt;Meat &amp;amp; Potatoes&lt;/a&gt;. &lt;strong&gt;4)&lt;/strong&gt; Serious beer (&lt;a href=\"http://www.brewgentlemen.com/\" target=\"_blank\"&gt;The Brew Gentlemen&lt;/a&gt;) and cocktails (&lt;a href=\"https://www.facebook.com/TheLivermorePGH\" target=\"_blank\"&gt;The Livermore&lt;/a&gt; (pictured above), &lt;a href=\"http://thebutterjoint.com/\" target=\"_blank\"&gt;Butterjoint&lt;/a&gt;). &lt;em&gt;(Credit: Adam Milliron)\r\n&lt;/em&gt; From &lt;em&gt;sinangag&lt;/em&gt; (garlicky fried rice) to &lt;em&gt;kinilaw&lt;/em&gt; (raw fish salad), 2014 will be all about &lt;strong&gt;Filipino-inspired food&lt;/strong&gt; and flavors. Whether or not &lt;em&gt;balut&lt;/em&gt;\u2014that\u2019s fertilized duck egg\u2014catches on remains to be seen. &lt;strong&gt;Spotted at:&lt;/strong&gt; &lt;a href=\"http://www.smallschicago.com/\" target=\"_blank\"&gt;Smalls&lt;/a&gt;, Chicago; &lt;a href=\"http://www.quiaustin.com/\" target=\"_blank\"&gt;Qui&lt;/a&gt;, Austin; &lt;a href=\"http://maharlikanyc.com/\" target=\"_blank\"&gt;Maharlika&lt;/a&gt;, NYC &lt;em&gt;(pictured above, Credit: Courtesy of Maharlika)&lt;/em&gt; First it was smoked piment\u00F3n, then Aleppo pepper. My new spice crush is &lt;strong&gt;za\u2019atar&lt;/strong&gt;, the Middle Eastern blend of sumac, sesame seeds, and dried herbs. It\u2019s showing up on menus from &lt;a href=\"http://levantpdx.com/\" target=\"_blank\"&gt;Levant&lt;/a&gt; in Portland, OR, to &lt;a href=\"http://www.glasserienyc.com/\" target=\"_blank\"&gt;Glasserie&lt;/a&gt; in Brooklyn, but it\u2019s so versatile, I keep it right next to my salt and pepper shakers at home. &lt;em&gt;Jordanian za\u2019atar, $6 for 2.25 oz., &lt;a href=\"http://www.kalustyans.com/default.asp\" target=\"_blank\"&gt;kalustyans.com&lt;/a&gt;&lt;/em&gt; &lt;strong&gt;Try it with...1)&lt;/strong&gt; Za\u2019atar + yogurt + pita chips = killer party snack &lt;strong&gt;2)&lt;/strong&gt; Za\u2019atar + saut\u00E9ed broccoli + rice = easy weeknight dinner &lt;strong&gt;3)&lt;/strong&gt; Za\u2019atar rub + pork chops = showstopping main &lt;em&gt;(Credit: Danny Kim)&lt;/em&gt; The next restaurant design trend is growing\u2014literally. I\u2019m seeing more &lt;strong&gt;\u201Cliving\u201D walls&lt;/strong&gt;, hanging ferns, miniature potted plants on tabletops, and shelves of crazy-cat-lady succulents than ever before. &lt;strong&gt;Spotted at:&lt;/strong&gt; &lt;a href=\"http://toro-nyc.com/\" target=\"_blank\"&gt;Toro&lt;/a&gt;, NYC (pictured above); &lt;a href=\"http://tabledc.com/\" target=\"_blank\"&gt;Table&lt;/a&gt;, Washington, D.C.; &lt;a href=\"http://xiaobaobiscuit.com/\" target=\"_blank\"&gt;Xiao Bao Biscuit&lt;/a&gt;, Charleston; &lt;a href=\"http://www.juviamiami.com/\" target=\"_blank\"&gt;Juvia&lt;/a&gt;, Miami &lt;em&gt;(Credit, Courtesy of Toro)&lt;/em&gt; &lt;p&gt;&lt;em&gt;Fossa&lt;/em&gt;, &lt;em&gt;scamorza&lt;/em&gt;, and &lt;em&gt;Cloumage&lt;/em&gt;: Sounds like a law firm, but they&amp;rsquo;re actually the names of today&amp;rsquo;s coolest cheeses: &lt;strong&gt;1) Fossa:&lt;/strong&gt; Italian for &amp;ldquo;pit,&amp;rdquo; it refers to the place where this sheep&amp;rsquo;s-milk cheese is aged. It&amp;rsquo;s pungent and funky (in a good way), and an ideal partner for fruit and cured meats. &lt;strong&gt;Spotted in:&lt;/strong&gt; Kohlrabi salad with hazelnuts and mint at &lt;a href=\"http://estelanyc.com/\" target=\"_blank\"&gt;Estela&lt;/a&gt;, NYC &lt;strong&gt;2) Scamorza:&lt;/strong&gt; An aged (and sometimes smoked) mozzarella-like cheese, often seen hanging up in old-school Italian delis. Use it as a substitute for mozz in baked pastas. &lt;strong&gt;Spotted on:&lt;/strong&gt; Margherita pizza at &lt;a href=\"http://www.bufalinact.com/\" target=\"_blank\"&gt;Bufalina&lt;/a&gt;, Guilford, CT &lt;strong&gt;3) Cloumage:&lt;/strong&gt; The proprietary name of a fresh-curd cow&amp;rsquo;s-milk cheese made at &lt;a href=\"http://shybrothersfarm.com/\" target=\"_blank\"&gt;Shy Brothers Farm&lt;/a&gt; in Westport, MA. Swap it for ricotta in pasta or serve plain with a drizzle of honey. &lt;strong&gt;Spotted in:&lt;/strong&gt; Garganelli with lamb-neck rag&amp;ugrave; at &lt;a href=\"http://www.sorellinaboston.com/\" target=\"_blank\"&gt;Sorellina&lt;/a&gt;, Boston &lt;em&gt;(Illustration: Claire McCracken)&lt;/em&gt;&lt;/p&gt; For years, trout and branzino (a.k.a. Mediterranean sea bass) dominated the whole-fish choices on menus. &lt;strong&gt;It\u2019s time to welcome porgy to the table.&lt;/strong&gt; &lt;a href=\"http://pokpokny.com/\" target=\"_blank\"&gt;Pok Pok&lt;/a&gt;\u2019s &lt;strong&gt;Andy Ricker&lt;/strong&gt; explains: \u201CIt\u2019s relatively abundant, inexpensive, mild-tasting, and works well in pretty much any whole-fish preparation. It also has lots of small bones, which is why you\u2019ll rarely see it filleted.\u201D &lt;em&gt;(Credit: Danny Kim)&lt;/em&gt; The brilliance of a masterfully fried egg is indisputable. But c\u2019mon, everyone knows &lt;strong&gt;it\u2019s all about the yolk.&lt;/strong&gt; No wonder chefs are getting experimental with it. At &lt;a href=\"http://bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\"&gt;Blue Hill at Stone Barns&lt;/a&gt; in Pocantico Hills, NY, yolks are cured and aged, then grated over pasta. At &lt;a href=\"http://www.alma-la.com/\" target=\"_blank\"&gt;Alma&lt;/a&gt; in L.A., they\u2019re candied in a sugar bath and torched for a one-bite, cr\u00E8me br\u00FBl\u00E9e\u2013decadent dessert. &lt;em&gt;Pictured above: Blue Hill at Stone Barns chef &lt;strong&gt;Fausto Rivera&lt;/strong&gt;, donning leis made of cured egg yolks (Credit: Irene Hamburger)\r\n&lt;/em&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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