Me: The return of Absolut to the well; less marinade, as a general rule; the return of ancient, kindly waiters in suits; a really good pork chop; hot bread and real butter accompanying the first drink round; more game dishes; more sandwich joints where you tell then what you want and they make it no matter what it is; drinking at lunch making a big comeback; more delicious combination food (i.e. the "bratzel," a bratwurst cooked inside a soft pretzel and served on a stick); more al fresco dining.
What chefs want in the new year. Mostly the end of truffle oil as a viable ingredient. Curious George addendum: What do YOU want from the resturant(s) you patronize this coming year?