The world of food in the buzzing metropolis of New York City is an ever-evolving tableau of trends. While it’s sometimes hard to keep up with the next big thing, there are some broad trends that have been emerging over the months and are set to take on a new life in 2025. According to experts, here are some of the food trends that will be in vogue in the year to come.
Spicy Food
The city is experiencing a fiery revolution, with restaurants boldly embracing authentic spice levels. There’s a surge of restaurants dishing up chilli-laden dishes, particularly in Indian cuisine. Korean chefs are garnering Michelin stars with their kimchi-forward menus, whilst establishments like Thai Diner and Ugly Baby are proudly making their patrons break a sweat.
Elevated Bar Dining
Gone are the days when bar dining meant compromising on quality. Where you often had to settle for stale peanuts with your tipple now patrons can savour luxurious offerings such as foie gras sidecars and tableside caviar hand rolls.
Plant-Based Revolution
The vegetarian movement has shed its counter-culture image to emerge as a sophisticated dining choice. This shift is evidenced by Eleven Madison Park maintaining its three Michelin stars despite going fully vegan, whilst the celebrated vegetarian establishment Dirt Candy has finally earned its first Michelin star.
Small Plates Renaissance
The tapas trend has evolved beyond its Spanish roots to become a permanent fixture in New York’s dining scene. Many spots are celebrating this enduring style, noting how it enhances the social dining experience and allows for greater menu exploration. With a selection of small plates over a traditional entree, diners can indulge in a diverse meal.
Tinned Fish
The humble tinned fish has emerged as a culinary star. Where it used to be a pantry standby, many brands and restaurants are championing this trend. It offers a unique way to sample international seafood in a sustainable and elegant way, particularly when paired with butter, toast, and a squeeze of lemon.
Global Sauce Revolution
A fascinating exploration of global flavours is occurring through sauces. From elevated versions of romesco and salsa macha to tzatziki and toum, these condiments are becoming the perfect gateway to international cuisines. This trend reflects diners’ increasing interest in global flavour journeys and showcases the wealth of cuisines in an accessible way.
Convenience Store Dining
Chains like 7-Eleven are doling out Japanese konbini-style meals in American 7-Eleven stores. These 24-hour stores, famous for high-quality offerings like onigiri and egg salad sandwiches, are raising the bar for quick meals. Meanwhile, gas stations are enhancing their food selections with fresh salads, customisable coffee bars, and made-to-order meals. Regional favourites like Wawa and Buc-ee’s are expanding, bringing their signature sandwiches and brisket to new locations
Alcohol Free Buzz
As interest in alcohol declines, especially among Gen Z, drinks infused with cannabis and mood-altering ingredients like kava, guarana, and the brain-calming amino acid GABA are gaining popularity. These trendy nonalcoholic beverages have moved from wellness aisles to bars and restaurants, where they’re even paired with specific dishes.

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