Eat Drink Lucky 2016 Dining Predictions

Eat Drink Lucky's editorial team shared more than 10,000 dishes, cocktails and destinations with readers across the country (and around the world!) in 2015. As we dive into 2016, and review what we loved in 2015, we're ready to make our first annual Dining Trends predictions.
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Sushi burrito at DC's Buredo

Eat Drink Lucky's editorial team shared more than 10,000 dishes, cocktails and destinations with readers across the country (and around the world!) in 2015. As we dive into 2016, and review what we loved in 2015, we're ready to make our first annual Dining Trends predictions.

Eat Drink Lucky 2016 Dining Trends

Yakitori - We all like food on a stick. Expect to see more of this Japanese deliciousness, it's already popular at spots like Austin's Fukumoto and San Francisco's Rintaro. Find it too at the glam international chain Zuma.

African spices - Take harissa for instance, that fabulous mix of roasted red peppers, serrano peppers and other chilis, garlic and more. It goes with everything, including French fries. A few examples of how it's being used: TIQA's Moroccan Benedict, Sarma's harissa BBQ duck and London Plane's beet hummus with harissa oil.

Expect to see more piri piri sauce too, a very spicy mix of chilis with lemon and more. It lends a spicy hit to chicken livers and wings at NYC's Madiba, in mayo with salt cod croquettes at NYC's Lupulo, and chicken at Fat Rice in Chicago.

Southeast Asian cuisine - Two great examples are Boston's Tiger Mama and Portland, Maine's, Tempo Dulu, both new in 2015. Both are run by chefs who are examples of another trend we are spotting - American chefs who are taking their culinary training and using it to explore a different cuisine.
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Tiger Mama

Housemade butter - This has been around for a while really, but we're starting to see it become more commonplace. You'll find it at places like NYC's Momofuku Ko, Atera and The Modern; Seattle's Blind Pig Bistro, Bar Sajor and Hommage; Austin's Josephine House; Chicago's Blackbird and Boka.

Soup dumplings - A mainstay of Chinatowns everywhere, these will start to pop up in other spots. In the meantime, find them at San Francisco's City View and Hunan's, NYC's Red Stixs and at Portland, Maine's, Empire.

Nitrogen-fueled ice cream - Made in front of your eyes like at SPUN in Austin and Smitten Ice Cream in San Francisco.

Exotic grains - Like teff, freekah, millet - these will start popping up on menus everywhere as we look to reduce our meats and look for other sources of protein and flavor.

More ramen - You might not have thought that it would be possible for there to be more ramen, but it is. Just look at the expansion of Denver's Osaka Ramen. You can never have too much ramen.
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Osaka Ramen

Sushi Burrito - the name says it all, a burrito made with sushi. The sushi burrito originated in California but has made its way to Denver's Komotodo, DC's Buredo and Chicago's Sumo Restaurant. Expect to find the sushi burrito near you soon because who doesn't want more sushi, packed in something easy to hold?

We wish you the best 2016, may you enjoy lots of great food, drink and fun. Subscribe to Eat Drink Lucky for food news year-round.

Next up, our 2016 Beverage Trends Predictions.

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