In/out: Spring dining trends

Shelley Mann, Columbus Alive

In: Cheeks

This succulent cut is being served all over town. We're enamored with braised beef cheek at The Rossi and Manifesto, and pork cheeks at Veritas Tavern and Sage.

Out: Bellies

In: Squid Ink

DeepWood pairs lobster-stuffed squid ink ravioli with lobster cake and roasted tail for a lobster trio, while Rigsby's has topped squid ink pasta with shrimp as a daily special.

Out: Tri-Color Pasta

In: Pork Rinds

We held out on ordering house-made versions of the lowbrow convenience store snack at The Rossi and Veritas for a while, but eventually gave in to their puffy, crunchy allure.

Out: Chex Mix

In: Bar Towel Napkins

Heavy-duty bar towels are pulling double duty as napkins at all the newest hotspots: The Pearl, Veritas and 101 Beer Kitchen all use 'em.

Out: Napkin Rings

In: Pickled Figs

Pickled fruits are relatively rare, but sweet and tangy vinegar-infused figs are a great garnish. At Latitude 41, they're paired with boursin on a prosciutto panini, while they've been spotted on seasonal salads at Sage.

Out: Dried Figs