Senior Food and Beverage Editor Bret Thorn says what’s to come next year
For years, local and seasonal items have been top-of-mind when it comes to trend spotting — that and “telling your food’s story.”
But everyone gets that now. Restaurants highlight their connections with local suppliers when they can and offer menu items with other compelling backstories as well. Hamburgers also remain a huge trend. If they’re fast-casual restaurants, they probably serve customizable meals in bowls. We can expect all of that to continue in 2017.
There are some newer, interesting and unexpected trends afoot that should make for some fun eating in the coming year.
Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary
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