Chef experimentation and customer acceptance: Creativity pays off.

Southern resurgence: Bourbon, nuts, sausage, quail, greens, buttermilk — the good stuff is in.

Better late-night choices: BlowToad’s pizza window, downtown kitchens staying open.

Owners’ fixing problems: White Anchovie, Byram’s and Ejay Rin did fast about-faces to good effect, and now Ironfish, Tower Fish House and Camden’s Dogtown Market.

Vegan, gluten-free, nitrite-free, nitrate-free, free-range, grass-fed, chemical-free foods: Now they can be found.

Grocery store competition gives Richmond more choices.

Chef’s table and communal tables: places to sit if you’re special, solo or feeling friendly.

Craft beer: Hardywood Park is a new torchbearer with more local brews to come.

Frozen yogurt: We may not crave it, but kids flock to every location in town.

Enthusiasm and esprit de corps among industry pros: Chefs and staffs try harder.

Pop-ups, experiments, trucks and carts: more ways to get food to the people.