Nation’s Restaurant News senior food editor Bret Thorn revisits his menu predictions for 2013.

Nancy, 2013 has pretty much come and gone. It was a year full of artisanal bread and gluten-free items, kale and quinoa, avocados, Sriracha sauce and a lot more Korean-inspired food than I expected.

Looking back on what I predicted would happen food-trend-wise a year ago, I did pretty well, if I say so myself.

Some of my predictions were safe bets, of course. I said chicken breast would be popular, and, indeed, America’s favorite protein remained so, with chains ranging from Chick-fil-A (Grilled Market Salad, a new Cool Wrap) and KFC (Original Recipe Boneless, Original Recipe Bites) to Rock Bottom Brewery (Grilled Bruschetta Chicken) and First Watch (Summer Cherry Chicken Quinoa Bowl) adding new items.

But I was surprised to also see an uptick in dark-meat chicken, especially at independent restaurants, as customers’ growing taste for moderate adventure, combined probably with Chipotle’s use of dark meat, convinced more of them to try unfamiliar cuts of a familiar bird.

Along those lines, I noticed your observation in 2012 of the increase in skin — chicken, pork and fish — on menus. I predicted that would continue, and indeed it did. Crunchy pork rinds and chicken skin have been fairly commonplace components to dishes, at least at forward-looking independent restaurants. New York City chef Joe Dobias serves crispy chicken as snack at Joe & Missus Doe, and Kyle Zachary, chef of Topper’s at the Wauwinet in Nantucket, Mass., tops his roasted piglet with crunchy pork skin.

Avocado, too, was a prediction of mine. I said its unique status as something that’s both indulgent — in terms of fat content and price — and also good for you — because of its heart-healthy monounsaturated fats — allowed it to fit many diners’ needs. And as you’ll recall, Nancy, you declared avocadoes to be the ingredient of the year at MUFSO just this past September.

I said we’d find lesser-known seafood species on menus, and indeed Forbes magazine pointed to octopus as one of the top trends of 2013. Datassential said it was on 7.4-percent more menus than a year earlier. Oyster consumption has reportedly risen, too, and independent restaurateurs are working hard to find fish other than tilapia, grouper, salmon and the like to put on their menus. They report pretty good success in getting their customers to try new things. However, although Red Lobster executives have told me they’d entertain the idea of offering lesser-known seafood, they haven’t done it yet.

I thought we’d see more game meat than we did in 2013. Bison and wild boar seemed to be making inroads at better-burger chains such as Bareburger in New York City, and venison makes an annual appearance on Seasons 52’s menu in the fall, but I was hoping to see more elk, squab and quail on independent menus, and I didn’t. I did see a lot of duck, though. Sky-high chicken wing prices convinced some chefs to work with duck wings, and Jim Doak actually added them to the menu at Brick House Tavern + Tap. According to GuestMetrics, duck sales rose by 7 percent during the first half of the year, when overall sales at the independent restaurants it monitors increased just 1.8 percent.

I expected more restaurants to carry their own custom beer, and we’ve seen that. I also predicted the Sriracha sauce boom.

I’m not going to take credit for potatoes, though. I thought the weak U.S. corn crop last year and the bumper potato harvest would lower potato prices and we’d see the starch sweep the nation more than it already has.

We did see the potato-themed restaurant Potatopia open its second location, and we saw experimentation with new fries at Sonic and Burger King, but I don’t think I’d call 2013 the Year of the Potato.

I predicted we’d see more tropical fruits, and we did see a fair amount of mango in sorbets and smoothies, as well as in dishes like P.F. Chang’s Summer Vegetable Quinoa “Fried Rice.” Passion fruit found its way into more teas and smoothies. I’ll take that one.

I was dead wrong about Bush Tucka — native Australian foods — but I thought I might be. You have to throw in a wildcard now and then to keep things interesting. I thought maybe the aboriginal Australian items, with their compelling stories and only moderate strangeness, might find a following. Instead, it seemed like that type of creative energy went into sea buckthorn and various former weeds from Scandinavia as New Nordic cuisine became an important influence in the avant-garde dining world.

How about you, Nancy? What did you see as the menu trend highlights of 2013?