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You know, the one hipsters, yuppies, and metropolitan DINKs are raving about? What Thai food was at the beginning of last decade?
One possible contender is Ethiopian food. Although practically unknown up here, from what I hear, in some metro areas ordering an "Ethiopian platter" is "cool". Whether it's cool or not, it is delicious.
Somebody mentioned Peruvian food. I never though of this myself, but it seems like ceviche (which is not limited to Peru but seems to natively exist as far north as Mexico) has been making a lot of waves in the past few years.
From your view, what is "cool" right now in the food world? Where do the hipsters and urban sophisticates flock in droves?
I hate fusion places. They never seem to master anything and most of the time are gimmicky.
Current trendy food would also probably be Korean/Korean BBQ.
Peruvian is good, they're also very well known for charcoal grilled chicken, which if you've ever had at a Pervuvian place that knows what they're are doing, is down right amazing.
I think the next trend will be American. Many heirloom foods and livestock that our great grandparents ate will be brought back from the verge of extinction . Maybe we can also finally get things on the menu like squirrel, gator from down south, ossabaw pigs that are only found in Georgia, and other more game type meats and rare breeds that only come from the US.
Four years ago I couldn't name one Peruvian restaurant. In the last couple of years they seem to be springing up all over. I'm not surprised, though. The food is delicious--fresh, and a unique blend of multiple cuisines.
Of course we live somewhere that is not a trend setter (not totally true, we just set a trend for top football coaches to get fired. ) but of course Indian is making a huge impact right now. What is next? who knows, but I would love to see Polish or Hungarian food become the "in" thing.
The trends in the past few years in my experience (restaurant industry worker in Boston) have been the rise of the gastropub, which allow chefs to borrow liberally from all sorts of cuisines. Also, craft cocktail programs are huge right now (if sometimes misnamed), the small plates thing doesn't seem to be going anywhere as the line between the dining room and the bar is all but eliminated, and the days of the formal restaurant is going by way of the dinosaur--a lot of chefs are doing high-end, highly-refined food at a high price point, but they do it in a more relaxed atmosphere.
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) but of course Indian is making a huge impact right now. What is next? who knows, but I would love to see Polish or Hungarian food become the "in" thing. 
