Comfort Plus

Overview Summary

Comfort plus, to put it simply, is comfort food plus value, whether it be a higher-end ingredient or a twist on the original. Consumers are increasingly cautious with their spending, driven by economic uncertainty, leading to the "small reward" mentality, which blends high-end ingredients with everyday foods, such as truffle oil on French fries.

Pasta has seen a resurgence due to its versatility, offering both comfort and innovative flavors suitable for various price points and demographics. Coffee has evolved from a daily necessity to a luxurious experience, with options like coffee flights and frothy lattes becoming popular among younger generations seeking indulgence.

These trends reflect a broader shift towards affordable indulgence. Comfort plus provides both familiarity and opportunity for innovation.

Quotes & Data

“The hi-lo trend represents a sophisticated evolution of the broader comfort food movement or comfort plus combining everyday staples with luxury ingredients to create novel dining experiences. This trend capitalizes on the contrast between premium and familiar. The high-low concept is not about elevating the dish but about storytelling and blending heritage with indulgence.” Liz Moscow, food futurist and consultant Flavor & the Menu, Top 10 Trends 2025

“Our menu at Betty Sue’s is a celebration of the comforting flavors we grew up with and the creative twists that make them unforgettable.” Daniella Williams, CEO, Betty Sue’s Food & Beverage, March 2025

Examples

The Royale with Cheese, Wagyu beef, caramelized onions, black winter truffles, and Kraft singles The Restaurant at Zero George, Charleston, SC Flavor & the Menu, Top Ten Trends 2025

Caviar and Smoke, house-made smoked mozzarella sticks with Kalgua Caviar The Ainsworth Hoboken, Hoboken, NJ Food & Beverage, February 2025

Fried Chicken and Champagne promotion every Friday at Sens in San Fran. Flavor & the Menu, Top Ten Trends 2025

Global & ThirdCulture Cuisine

Overview Summary

Authentic cuisines have been passed down through generations, preserving culinary traditions from around the world, but a new wave of creativity is emerging through "Third Generation Cooking." This movement blends global influences with respect for traditional flavors, allowing chefs to experiment with unique ingredient combinations and innovative techniques.

Dumplings, a beloved comfort food, are evolving with fusion flavors and diverse fillings, contributing to the rise of global cuisine in casual dining.

Additionally, global flavors are making their way into the dessert scene, with innovative concepts like Japanese fluffy cheesecakes and creative twists on classic desserts, pushing the boundaries of flavor and texture.

Quotes & Data

“As consumer demand for global food connections rises, operators will need to deploy more diverse food options with bolder flavors. Texture has sprung to the forefront this flavor conversation, as chefs strive to implement the next alluring crunch attributes that capture the heart of patrons.” Rob Corliss, Founder of ATE (All Things Epicurean) Flavor & the Menu, Top Ten Trends 2025

"Refreshing zaps of ginger punctuate tender, savory pieces of chicken in this simple, cozy braise from the Vietnamese home cooking canon." Lan Lam and Alyssa Vaughn Cook's Illustrated, January/February 2025

Examples

Ivy’s Oxtail & Grits, tender braised oxtails served over creamy stone-ground grits, eggs, and choice of biscuit or toast Betty Sue’s, Atlanta, GA Food & Beverage Magazine, March 2025

Baklava French Toast, challah bread soaked in cardamom-rose royale custard, pistachio mousse, pistachio crumble, fried phyllo and pomegranate seeds Medi Kitchen + Cocktail, Chicago, IL Food & Wine Dec/Jan 2025

Nidi Di Rondine, fresh pasta rolls with ham, cheese, mushrooms, and besciamella Andrea Geary Cook's Illustrated, Jan/Feb2025

Handhelds

Overview Summary

The rise of globally inspired bakeries and cafes is making a noticeable impact on the sandwich world. These spots are introducing bold flavors and unique combinations that reflect a range of international influences. While flavor remains essential, texture is what truly sets a great sandwich apart, becoming the gold standard for quality and satisfaction.

Techniques like pressing, toasting, and griddling do more than heat the bread— they add depth, crunch, and contrast that make each bite more dynamic. That satisfying crunch has become a must-have in handheld creations.

Asian-inspired bakeries, in particular, are leading the charge with items like the katsu sando, sweet frank roll, and banh mi. These sandwiches blend traditional flavors with modern technique, offering a fresh take on grab-and-go meals that are as texturally exciting as they are flavorful.

Quotes & Data

“The act of pressing, grilling, or chopping elevates these handhelds from mere sandwiches to expressions of cultural exchange and storytelling. The interplay of techniques and ingredients from different regions highlights the global integration of flavors that not only excite the taste buds but also inspire new ways of thinking about food.” Liz Moskow, culinary expert and strategist Flavor & the Menu, Top Ten Trends 2025

"All levels of texture are on the table, with handhelds being the next platform for culinary exploration. Pressing sandwiches and the craveable melding of flavors speak directly to this opportunity.” Rob Corliss, Founder of ATE (All Things Epicurean) Flavor & the Menu, Top Ten Trends 2025

Example

The Chashu, marinated and slow-braised pork, pickled ginger, soy-marinated egg, Kewpie mayo, rice vinegar, arugula, on a cornmeal roll The Trough, based in California Food & Wine, Dec/Jan 2025

Hot Honey Fried Chicken Wrap with pickles and slaw Ayesha Curry, Home Chef collaboration Food & Beverage, March 2025

Triple A Veggie Sandwich, with greens, herbs, alfalfa sprouts, cucumbers, tomatoes, cheddar, avocado and mayo. Chef Roy Choi Food & Wine, March 2025

Beverages

Overview Summary

Gen Z is prioritizing fun, inventive drinks over alcohol content, seeking playful variations of familiar beverages like lemonades, juices, and teas. This generation values creativity and personalization, driving a shift toward beverages that feel both nostalgic and new. Beverage innovation now focuses on fresh twists on classic drinks rather than relying on obscure or hard-to-pronounce ingredients, making them more approachable and enjoyable.

With the rise of boba shops, tea houses, and specialty cafes, consumers are more open to trying unique versions of familiar drinks. Add-ins like flavored pearls, whipped toppings, and unexpected flavor combinations create a sense of excitement and discovery. These drinks spark curiosity and intrigue, as patrons are already familiar with their basic structure, but get to experience them in entirely new ways.

Quotes & Data

“Ceremonial coffee experiences answer a lot of the needs of consumers today-from younger demographics who are drinking less alcohol to cultures that don’t drink at all. Look at the growth of Yemen coffee places; these have broad menu appeal but also offer Muslim customers a gathering place that is alcohol free.” Claire Conaghan, trendologist and associate director, Dattassential Flavor & the Menu Top 10 Trends 2025

“You want to start with the absolutely original version of a classic cocktail, then make changes from there. Otherwise, you end up with a photocopy of a photocopy of a photocopy, where the classic cocktail itself slowly disappears in a change of personalized tweaks.” William “Cocktail Bill” Boothby, San Francisco-based bartender Food & Wine, p. 78, Dec/Jan 2025

Examples

Honey Brulee Shaken Espresso, Honey-macademia cold-brew concentrate, caramel creme syrup, sweet cold foam and turbinado sugar PJ's Coffee, based in New Orleans, LA Flavor & the Menu, Best of Flavor 2024

Rhubarb Sour, gin, lemon juice, rhubarb syrup, egg white Maddy Sweitzer Lamme Food & Wine, March 2025

Seasonal Appeal

Overview Summary

Seasonal appeal is rooted in the fleeting nature of certain ingredients, such as the green walnuts used by Don Angie, a beloved Italian American restaurant in New York. The restaurant dedicates time each year to craft their walnut nocino, a tradition made possible only during the short harvest window from May to early July. In the winter months, cinnamon becomes a signature spice, evoking the cozy and nostalgic aromas of holiday baking. While widely used in desserts, cinnamon also plays a versatile role in international savory dishes like biryanis, soups, and marinades. Its varieties—ranging from floral Ceylon to bold Chinese cinnamon— add unique warmth and complexity to seasonal cooking. Holiday traditions, too, reflect seasonal shifts and cultural changes. Far from rigid portrayals in movies, they often evolve to incorporate new foods, rituals, and shared experiences. Restaurants like Actinolite in Toronto embrace this spirit by designing their menus around fresh, seasonal ingredients, creating immersive dining experiences that celebrate the changing seasons.

Quotes & Data

“I was drawn in by this thing only being available in a very brief window.” Angie Rito, co-owner of Don Angie Food & Wine, p. 84, Dec/Jan 2025 "In spring, I make the dandelion vinegar. In early summer, I collect wild blueberries and make the molasses. I wait until midsummer and then forage the mushrooms. Then I put it all together.” Lane Regan, owner of Milkweed Inn Art Culinaire, p. 4, Q1 ‘25

Examples

Einkorn Wheat Sourdough and Accompaniments, koji and rose salami, yeastinfused butter, marinated spring vegetables Actinolyte, Toronto, Ontario, Canada Art Culinaire, Q1 2025 The Don's Nocino Sour, in-house made green walnut nocino, rye whiskey, Amaretto, simple syrup, egg white, and lemon peel garnish Angie Rito, Co-owner, Don Angie, New York, NY Food & Wine, Dec/Jan 2025 Chao Nian Gao (stir-fried Chinese rice cakes with Napa cabbage and pork) Steve Dunn Cook's Illustrated, Jan/Feb 2025

New American

Overview Summary

New American cuisine blends California's farm-to-table philosophy with global influences, embracing local ingredients. It encourages chefs to draw inspiration from diverse cultural backgrounds, offering creative freedom to experiment. Rather than sticking to a single cuisine, New American allows for culinary innovation and flexibility. This approach fosters a dynamic and evolving food scene.

New American cuisine builds on the successes of fusion while avoiding its pitfalls, often being mistaken for fusion itself. It incorporates a variety of global influences while maintaining a refined and thoughtful approach. Unlike traditional fusion, it focuses on balance and quality, resulting in more sophisticated and cohesive dishes. This style of cooking embraces innovation without sacrificing culinary integrity.

Quotes & Data

“We bring the American comfort classic French toast to the flavors and textures of baklava to create a modern Middle EasternAmerican dish perfect for brunch.” Chef Alexander Willis, Medi Kitchen + Cocktail, Chicago, IL Flavor & the Menu, Best of Flavor 2024

“The new menu offers our patrons a taste of indulgence in collaboration with pub classics, therefore creating an intriguing yet delicious dining experience.” Matt Shendell, founder and partner, The Ainsworth Hoboken Food & Beverage, February 2025

Examples

Hokkaido Scallops, acorn squash puree, fried Marcona almonds, crispy sunchokes, maple-sherry vinegar, and brown butter 1 Kitchen, Nashville, TN Flavor & the Menu, Best of Flavor 2024

Diver Scallops, with black truffle jus, celery root coulis, and roasted hazelnuts Allendale Social, Allendale, NJ Food & Beverage, March 2025

The Best Damn Mac and Cheese, rigatoni, three cheeses, and fresh black truffle The Ainsworth Hoboken, Hoboken, NJ Food & Beverage, February 2025

Southern

Overview Summary

Southern cuisine is a deeply rooted culinary tradition shaped by African, Native American, European, and Caribbean influences, celebrated for its comforting, bold-flavored dishes like fried chicken, barbecue, and soul food. It varies across the region, with each state offering unique takes on classic recipes, yet all sharing a love for rich flavors, hearty portions, and time-honored techniques.

Key staples include fresh seasonal vegetables—especially greens— alongside generous use of bacon, sugar, and fats, reflecting the region's agricultural abundance and communal cooking traditions. More than just food, Southern cuisine embodies a way of life steeped in history, pride, and cultural storytelling passed down through generations.

Quotes & Data

“At Betty Sue’s, we want every guest to feel like they’re eating at home, at their mother or Grandma’s table. The food, the ambiance, and the service will all work together to create that comforting, nostalgic feeling.” Bryant “Chef Baul” Williams, Chef/Owner, Betty Sue’s Food & Beverage, March 2025

“As she looks at what’s next for The Grey, Bailey talks about nurturing through food as her grandmother did. She imagines a kitchen that is part incubator, part confidence-builder and careermaker, and focuses on the things that excite her most as a chef: the ingredients and terroir of Georgia’s “golden coast”, the 100-mile stretch of shoreline and islands from Savannah to Florida.” Cheryl Slocum, James-Beard award winning food writer Food & Wine, Dec/Jan 2025

Examples

Baul's Shrimp & Grits, creamy grits topped with six jumbo shrimp in a parmesan cream sauce Betty Sue's, Atlanta, GA Food & Beverage, March 2025

Garlicky Beans with Ham Mashama Bailey, The Grey, Savannah, GA Food & Wine, Dec/Jan 2025

Short Ribs with Spiced Peanut Sauce Mashama Bailey, The Grey, Savannah, GA Food & Wine, Dec/Jan 2025

Asian

Overview Summary

Asian cuisine is a richly diverse and culturally significant tradition, with each region offering distinct ingredients, techniques, and flavor profiles. From bold and spicy to subtle and savory, the variety reflects the depth and heritage of its cultures.

Dishes often feature complex flavor combinations using ingredients like soy sauce, garlic, ginger, and chili. Balance is central, blending sweet, salty, sour, bitter, and umami in harmonious ways.

Staples such as rice, noodles, seafood, and vegetables are prepared through methods like stir-frying, steaming, and deep-frying, each tied to cultural identity.

Unlike Western cuisine, which often emphasizes large portions and simpler flavor pairings, Asian cuisine favors harmony, smaller servings, and shared meals that highlight both flavor and connection.

Quotes & Data

"You can't talk about Korean food without mentioning our soup culture: Jjigae, which translates to "stew," is at the heart of our cuisine." Mingoo Kang Food & Wine, March 2025

"The beauty of dumplings lies in their adaptability. A dish like shumai originated in southern China but traveled across Asia, evolving into something like Vietnam's xiu mai, a steamed meatball." Robert Danhi, Executive Chef and CEO, Chef Danhi & Co. Flavor & the Menu, Top Ten Trends 2025

Examples

Wagyu Fried Rice, seared Wagyu beef, garlic, scallions, soy sauce, and white sesame for an umami-packed bite. Wabi Nori, New York, NY Food & Beverage, March 2025

Kimchi Jjigae, umami-rich stew with pork belly and kimchi. Mingoo Kang Food & Wine, March 2025

Gà Kho Gừng, Vietnamese Caramel-Braised Chicken with Ginger Lan Lam Cook’s Illustrated, Jan/Feb 2025