Abattoir and Empire State South get mentions in the New York Times's post on 2013 food trends. Apparently, chicharrones and barrel-aged hot sauce will be all the rage this year, in addition to things like artisanal soft serve and long-aged meat. The piece also calls Abattoir "disturbingly named" and says that ESS is " one of many Southern restaurants that set the national agenda this year." [NYT]
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