Here, eight culinary pros predict the trends that will be big next year.

Spicy-and-Garlicky Brussels Sprouts

F&W editors predict that 2015 will be year of house-made tortillas, after-dinner drinks and Middle Eastern food, but chefs and bartenders have their own ideas about what’s to come. Here, eight culinary pros predict the trends that will be big next year.

1. Savory Desserts. “At Lower48, we’ve done a few since opening and plan on doing more. We’ve done grilled cheese with whiskey ice cream and bacon, and a Comté-and-brown-butter pudding with pickled quince.” –Alexander Figura; Lower48 Kitchen in Denver

2. Less Sous Vide. “I think there will be a resurgence of real cooking—going back to the basics.” –Danny Grant; Yardbird Southern Table & Bar, Khong River House and Swine Southern Table & Bar in Miami

3. Brussels Sprouts. “Sprouts are the new kale.” –Patricia Yeo; Khong River House in Miami

4. Large Format Dishes. “Dishes like the shellfish towers we serve at Cockscomb create a Thanksgiving-like atmosphere without all the family drama.” –Chris Cosentino; Cockscomb and Boccalone in San Francisco

5. Ramen. “There’s going to be a national surge in ramen.” –Daniel Holzman; The Meatball Shop in New York City

6. Restaurants in Unlikely Places. “With rents skyrocketing, look for more restaurants in basements, upper floors and other creative locations. There’s only so much you can charge for chicken and it can’t all go to rent!” –Dorothy Cann Hamilton; International Culinary Center in New York City

7. Casual Cocktails. “This might look like more batched cocktails, cocktails on tap, bottled cocktails or other similar methods.” –Josh Harris; Trick Dog in San Francisco

8. Boozier Drinks. “On a national level we’ve seen a lot more guests looking for drinks that pack a punch. An Old Fashioned or a Manhattan is now a regular order and it’s part of a countrywide change of palate.” –Morgan Schick; Trick Dog, San Francisco