6 Hot Trends

 Part of our 50 finest things happening in Chicago's food scene right now.

Parachute's potato bing bread is studded with bits of scallions and topped with sesame seeds. 

Flour Power Creative bread offerings are still on the rise, but our favorite remains Parachute's baked potato bing bread, one of the few items on chefs Beverly Kim and Johnny Clark's menu that—thankfully—doesn't change. 3500 N. Elston Ave.

Au Naturel! The natural wine movement has fans all over the world, including here at Rootstock. "When you taste one," says sommelier Jamie McLennan, "you can grasp where it came from and understand why it tastes the way it does." 954 N. California Ave.

Salad Days The wedge salad is having a delicious revival thanks to some savvy chefs around town. At Maple & Ash, chef Danny Grant upgrades the basic ingredients, including his terrific crispy, glazed bacon, to make the throwback dish one of our new favorites. 8 W. Maple St.

Prime Time Move over, rib-eye! Prime rib, that decadent meat cut your parents adored, is back—and better than ever. At Prime & Provisions, it comes bone-in at dinner and in a prime rib dip sandwich at lunch. 222 N. LaSalle St.

Free Spirited Think a cocktail sans alcohol isn't worth having? Not at Oyster Bah, where Christina Smith's pineapple-ginger mojito mocktail has all the flavor of a tiki drink minus the hangover. We'll drink to that. 1962 N. Halsted St.

Veg Heads The vegetable party has a new leader (sorry, Brussels sprouts) in cauliflower. The Betty's Rachel Dow goes spicy with her rendition that includes potatoes, smoked almonds and pomegranate. 839 W. Fulton Market