#restaurant-trends

#restaurant-trends

Revelers were treated to a flavor-packed journey through two decades of dining, from the street-food-forward (spicy tofu-skin noodles from Xi'an Famous Foods) to the downright decadent (Tatiana's truffle-and-caviar-topped oxtail rangoons). Guests could also scoop a copy of Eater's very first, super limited-edition print magazine - packed with stories looking back on packed with stories looking back on all of the biggest moments of the last 20 years, from the cupcake craze to the rise of food trucks.

Buzzwords tend to bloom like algae in the restaurant world: a rash of " coastal Italian" spreading across one corner of the map, an eruption of " all-day dining " blanketing whole cities. Reporting on the food industry sometimes feels like being a field scientist, watching for subtle shifts in the ecosystem. Aha, a new one is beginning to flourish. See right there - the corn tortillas elegantly sheeted with roast meats, the citrus-heavy cocktails, the neo-retro design. The conditions have been right for some time.

The achar cart at Adda had just rolled up on our right, the wide mouths of the jars filled with pickles of mango, caperberry, and pepper gaping like hungry seals. To the left, the table next to us was enjoying the opening chords of the restaurant's coveted butter chicken service, selecting the wood chips that would smoke their chicken from a different cart.

When I'm scouting for Bon Appétit's annual Best New Restaurants list (coming soon!), I set my alarm about two hours earlier than I'd dream of waking up back home in New York. My "official" order of business is typically some buzzed-about dinner spot, but my greatest thrills these past few years have often come before noon. As American breakfast morphs and expands to encompass morning rituals the world over, our first meal of the day has become something we seek out and treat with deserved respect.

Menus are dominated by familiar favorites like goat cheese salad and avocado toast, leading to an acceptance of less culinary variety. Chef David Chang popularized Brussels sprouts, transforming them into a menu staple across various restaurants.

The team steamed the rice cakes to soften them, then seared them to create a crisp outer layer. Sauteed mushrooms, a dashi-butter pan sauce, and Parmigiano-Reggiano rounded out the pasta-like vibe.

Le Chêne serves oversized desserts like a double-handled aluminum baking pan clafoutis with a price tag of $28, showcasing a trend towards costly and substantial sweet treats.

Restaurants around the country are embracing a Hawaiian food craze, adding tropical flavors like pineapple and mango to their menus as summer specials.

It may be odd to call a handful of new spots that are quite different from each other a "trend," but the places I'm talking about - Itamae AO, Palma, Recovec...

Giorgio Locatelli believes diners should prioritize real interactions over their phones, lamenting a decline in conversation during meal experiences.

Chick-fil-A has been the favorite restaurant brand for teens in the U.S. since 2018, showcasing its remarkable consistency amidst changing trends.