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Tastemakers on the Worst Dining Trends of 2013

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As is the tradition at Eater, our closeout of the year is a survey of friends, food writers, reviewers and bloggers. This year, we asked the group eight questions. Yesterday, they weighed in on their restaurant standbys of 2013 and their top newcomers. Earlier today, they tried to sum up 2013 in just one word. Now, they answer the question, What was the worst dining trend of 2013? Responses are listed in no particular order; all are cut, pasted and unedited herein. Readers, please do add your survey answers in the comments.

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The Cronut and Cronut burger made the list of bad trends. [Photo: Facebook]

Q: What was the worst dining trend of 2013?

Kathy Gunst, author of 14 cookbooks (most recently, Notes from a Maine Kitchen), "resident chef" for NPR's award-winning show, Here and Now:

Kale. Enough. Enough said.

Rachel Forrest, Seacoast Online food writer and restaurant critic:

Pretzel Encrustation. Anything coated with or embellished by pretzel crumbs, dust, or pieces. And pretzel buns, too. If it's not just a good salted soft pretzel just being itself I don't want it.

Claire Jeffers, Press Herald Bar Guide writer:

Servers receiving a less than 20 percent tip. Also: the Cronut.

Nancy Heiser, food and travel writer, former Maine Sunday Telegram restaurant critic:

I'm not sure poutine can be considered a trend since the dish has been around for a long time, but really, who can really consume all those brown calories of French fries, cheese, and gravy and feel good later?

Meredith Goad, Press Herald food writer and columnist, Maine a la Carte blogger:

The proliferation of uncomfortable bistro seating that you need mountain climbing equipment to get into and that leaves your feet dangling like a kindergartner.

Susan Axelrod, Press Herald/Maine Today online content producer, Maine a la Carte blogger, former Eater Maine editor:

The misguided thinking than any dish can be improved by adding some form of bacon.

Lard of Avon, Eater Maine top commenter, Midcoast dining advocate:

Replacing hamburger buns with about anything (the aforementioned cronut, ramen, pizza, fried mac & cheese, etc, etc, etc) Make it stop....please? Runner up was the continuation of chefs spending more time talking on panels than calling orders at the pass.

· All Coverage of Year in Eater 2013 [~EMAINE~]