Chefs at Kimpton’s boutique hotels are happy to say goodbye to edible dirt, molecular food and activated charcoal. Deconstructed dishes? So 2018. And bartenders at the chain plan to bust out the celery root and tarragon to spice up this year’s cocktails. Those are a few of the findings from the brand’s 2019 trend forecasting report, and one of the ways Kimpton aims to show off its in-house smarts and stay ahead of the hospitality pack.