Originally published Jan. 14, 2010

Expect small and cozy to trump big and flashy this year. So said chefs, restaurateurs and other dining mavens when asked what’s likely to be hot in 2010. Not surprisingly, the difficult economy colors their predictions, although they’re quick to point out that Texas is doing better than most states. Here’s what some of Dallas’ top movers and shakers had to say.

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David Uygur, former executive chef at Lola

“What I see in general is everything becoming a whole lot more casual. It’s the advent of the small restaurant.” York Street has been ahead of the curve, he says. Meanwhile, he plans to open his own small restaurant during the first part of the year.

Tim Byres, executive chef at Smoke

“My vote is for the grass-roots, neighborhood restaurants. The trend for the future is around smaller and more intimate.” There’s a lot of value, he points out, in an “everybody knows your name” vibe.

Breck Woolsey,  designer of Park

“I think the organic-natural trend is going to keep going,” he says, and not just in food, but also in design, with spaces made to feel understated, comfortable and not too trendy. “I think that it really connects with patrons. It creates a warm and inviting atmosphere.”

Tim McEneny, owner of Dish

“Everybody’s price point needs to be grounded down.” Places already at the value sweet spot, he says, include Nick and Sam’s Grill, Park, Houston’s and, of course, Dish.

Marc Cassel, executive chef at Park

“Value is going to be where it’s at.” He says he was terrified by Park’s low price point, “but it is possible to deliver good quality at this price.” With the exception of one $29 entree, everything at Park is less than $18.

Katherine Clapner, owner of Dude, Sweet Chocolate

“I see people very interested in the story behind the food.” In other words, diners will become more curious about where ingredients come from and why a chef chose them.

Tim Love, chef-owner of Lonesome Dove Western Bistro in Fort Worth

“You’ll start seeing lamb being cheaper and more people eating it.” To that end, he’s making lamb bacon at Lonesome Dove.

Stephan Pyles, chef-owner of Stephan Pyles and Samar by Stephan Pyles

“All things green” will continue, writes the chef in an e-mail. Also, “exotic ingredients like za’atar, sumac, cardamom, fenugreek and masalas might find their way onto more mainstream menus.” He also expects to see more so-called superfoods, such as mangosteen, açai, purslane, pomegranates, green teas, yogurt and, yes, chocolate.

James Tidwell, sommelier at Four Seasons Resort and Club Dallas at Las Colinas

“As far as wine goes, people are branching out much more than they have been. I think you’ll see more of that, especially as the economy starts turning around.”

Dean Fearing, chef-owner of Fearing’s

“I think we’ll see a return to normal,” he says, as people emerge from a year and a half of hunkering down. People will want familiar dishes, “but with a twist. That’s the trend.”