#culinary-trends
#culinary-trends

The Best Dishes Eater Editors Ate This Week

Eater editors highlight standout dishes they ate during the week. [ more ]

Eater NY

2 weeks ago

Here Come the Dirty Martini-Flavored Foods

Popularity has led to unique variations of dirty martinis and food crossover, influencing new menus and trends in the culinary world. [ more ]

Boston Magazine

40 Restaurant, Bar, and Cafe Openings We Can't Wait for in 2024

New dining spots are opening in Boston with a variety of cuisines and neighborhoods.

Expect a mix of restaurants, bars, and cafes with innovative concepts and thoughtful sourcing. [ more ]

www.nytimes.com

Cabbage Is Having a Moment

Cabbage is a versatile and resilient vegetable that has recently become popular in upscale culinary circles. [ more ]

Eater LA

LA's Indie Filet-O-Fish Era Is Nowhere Near Over

Fish sandwiches are defined by crispy fish on a soft bun with cheese and tartar sauce.

Los Angeles chefs are putting unique spins on the classic Filet-O-Fish, driven by nostalgia and love for the sandwich. [ more ]

Eater LA

LA's Indie Filet-O-Fish Era Is Nowhere Near Over

Fish sandwiches have iconic elements like crispy fish, melted cheese, and tartar sauce.

Los Angeles chefs are giving fish sandwiches a modern twist, driven by nostalgia for classics like the Filet-O-Fish. [ more ]

WIRED

13 hours ago

Design

How Big Dairy Took Over Your TikTok Feed-With Help from Uncle Sam

Butter has experienced a renaissance in American cuisine, highlighted by viral trends and high-end restaurant innovations. [ more ]

Washingtonian - The website that Washington lives by.

3 weeks ago

LA food

Salsa Macha Is the Hot Condiment Taking Over DC Restaurants

Salsa macha, a versatile nutty chili oil, is the hot condiment on DC menus, gaining popularity in various cuisines. [ more ]

PUNCH

Cocktails

Bring Back the Champs-Elysees

Chartreuse-based cocktails have a rich history and appeal to cocktail enthusiasts.

Crafting cocktails with historical recipes can add uniqueness and charm to a bar's menu. [ more ]

www.theguardian.com

Marketing

Le Crookie: after the cronut and the cruffin, latest croissant hybrid takes Paris by storm

The crookie, a croissant filled with cookie dough, has gone viral internationally, following the trend of hybrid croissant offerings like the cronut and cruffin. [ more ]

SFGATE

SF food

SF restaurants can't stop putting this bougie ingredient on everything

Caviar is becoming more mainstream and casual, featured in various dishes.

Gen Z and millennials are driving the popularity of caviar, partly due to social media influence. [ more ]

Eater SF

SF food

4 Restaurants and Bars to Try This Weekend in the Bay Area: March 22

Boichik Bagels opens first permanent shop in San Francisco on March 23 with unique bagel varieties like salt and pepper, egg everything, and pumpernickel with caraway and salt.

Otra in the Haight offers charred cabbage as a trendy vegetable item, complemented with smoked bone marrow sauce, vinegar, and pecan dukkah. [ more ]

Eater Chicago

Chicago

A $27 Gyros Buys a Ticket to Pork Mountain in Logan Square

Expensive street food trend is back, like $187 hot dog combos in Chicago and $24 wagyu Italian beef in Willis Tower.

High-priced, gourmet street food items gaining popularity in upscale eateries, sparking both curiosity and criticism. [ more ]

www.nytimes.com

Dining

The Coolest Menu Item at the Moment Is Cabbage?

Cabbage is gaining popularity as a leading ingredient in fancy dishes across various cities.

Chefs are showcasing cabbage in innovative ways, elevating its status in the culinary world. [ more ]

Eater LA

Dining

Find LA's Best New Fried Chicken Steps Away From the Ocean in Venice

Panama has a deep-rooted love for fried chicken, enjoyed widely across various dining establishments and times of the day.

There is a growing trend in Panama with numerous chefs and restaurants competing to make the best fried chicken, leading to a 'fried chicken wave'. [ more ]

www.nytimes.com