City Paper Staff
When it comes to predicting trends, Dish is usually pretty good. Our food writers ponder the big picture, stroke their chins, and make their observations. This time around, we decided to do something a little bit different. Instead of looking at the food scene from the eater’s perspective, we thought we’d go inside and look at it from a chef’s point of view. To that end, we turned to James Beard Award-winning chef Mike Lata of FIG to serve as the guest editor of this issue.