Best Restaurants 2013: Trends We Love and Hate

by Elaine T. Cicora, Lynne Thompson, Jim Vickers, Amber Matheson, Kim Schneider, Steve Gleydura, Jennifer Keirn, Kathy Ames Carr, Roxanna Coldiron, Lindsay Boyle | Apr. 20, 2013 | 4:00 AM

In this fast-paced world, we'll gladly ditch Twitter long enough to enjoy the slow and low philosophy behind barbecue, especially at Smoked, Blitz BBQ and Tavern of Solon — three new spots that have fired up their grills and smokers alongside longtime favorites Hot Sauce Williams and Bubba's Q.

Yes, bacon is yummy. No, it is not dessert. And while it was fun — for a while — to explore all the novel ways bacon could be repurposed, we're now ready to see it go back to being a breakfast food.

Lola Bistro was an early adopter, putting oodles of info about the restaurant's wine selections — including origin, vintage and ratings — in electronic form, allowing diners to pick the perfect wine with just a few taps of the screen.

The super-nutritious green is finding its way into salads, soups and entrees all over town, where its sturdy texture and earthy flavor make it a robust alternative to milder greens such as spinach. Extra points for spots that source it locally.