Peas, lemon verbena, tomato water, mango, orange blossom extract, sweet and savory profiles, twists on traditional favorites, and “clean” dishes are just some of the food menu ingredients and flavors that are captivating bar and restaurant operators across the country. And when it comes to cocktails, herbal liqueurs, bitter flavors, clarified concoctions, and light and refreshing drinks are popular.
Here's what some experts had to say about trending flavors (and ingredients) at bars and restaurants right now, in both cuisine and cocktails.
Jeff Cleveland, General Manager and Sommelier, Birch in Milwaukee, Wisc.
“Spring is running a little behind this year due to a spring that has seen above-average rainfall. Our farmers say that this may be the most behind they've been planting. But some of the ingredients we look most forward to are starting to appear. Peas – while we wait for English shelling peas, we're really loving the sugar snap peas and snow peas we're getting from the farmer's market. Strawberries – the first day they showed up, they were more exciting than tasty; but the ones we found in week two were everything we love about strawberries. They bring such a pop of flavor to any dish we add them to. Lemon verbena – probably our favorite herb. Asparagus – like most vegetables this time of year, the season is far too short, so we'll put this in as many things as we can while it's around.”
Simone Lawson, Marketing Director / Owner, Sassool Café, Raleigh and Cary, N.C.
“One flavor/ingredient theme that has been very popular with our customers is using unexpected sweet components in a savory way on our menu. Recently, we used orange blossom extract, which is typically in Lebanese sweets, in our featured summer salad. We've made it into a vinaigrette and paired with shredded beets, red cabbage, oranges, diced celery, and romaine. It has instantly become a bestseller! We've also been preparing salad dressings with molasses, typically a component in desserts. But using this unexpected sweetener in some of our vinaigrettes really creates a new and robust flavor that we wouldn't be able to accomplish otherwise. The salads with these dressings are some of the most popular on our daily menu. The description of the menu item excites and entices the customer and the flavor surprises the taste buds and keeps them coming back for another try.”
Joseph Cosby, Bar Manager, Nobu in Dallas and Houston, Texas
“Tomato water – tomato puree that has been strained and filtered – is something that I have been seeing a lot of, and it’s a fun ingredient to play with. All the tomato flavor, but cleaner and more versatile than just using it in a Bloody Mary. Seasonal ingredients definitely play a huge part in our Cocktail of the Month program. Our team comes up with a new off-menu cocktail every month based on a theme ingredient or spirit. This is the perfect opportunity for us test a hyper-seasonal ingredient that wouldn’t necessarily work year-round.”
Gustavo Zuluaga, Executive Chef, Giselle Miami in Miami, Fla.
“Current menu trends in restaurants are embracing ‘clean’ flavors, which emphasize the use of fresh produce and proteins in dishes, steering away from heavy sauces or overwhelming flavor profiles to focus on the balance of light, refreshing tasting notes instead. For example, we use a coconut milk reduction in our Hamachi Crudo at Giselle, giving it a rich yet subtle flavor combined with healthy fats and oils versus processed ingredients, so guests leave feeling good after a meal.”
Chef Philippe Chow, Owner, Philippe Chow in New York City and Washington D.C.
“Especially in these warmer months, our guests are loving the sweet freshness of mango flavors, particularly in our Spicy Mango Prawns. For this dish, the prawns are wok-fried and served in a spicy red sauce. It also represents the growing trend of combining sweet-and-spicy flavors, which has long been a hallmark of our menu but has been more popular than ever lately."
Mary Claire Barker, Director of Operations, Nanas in Durham, N.C.
“I’ve noticed that local tomatoes, okra, ramps, and peaches are incredibly popular right now across all Matt Kelly Hospitality restaurants but especially at Nanas. Tomatoes and peaches are popular not just in savory dishes but also in cocktails. As the summer rolls out, blueberries, blackberries, and mixed local greens will be popular as well, but we like to hit each item as it comes!”
Chef Johnny Curiel, Owner, Alma Fonda Fina in Denver, Colo.
“Everyone has fallen in love with sourdough over the past few years. At Alma Fonda Fina, in addition to our traditional house-made tortillas, we make sourdough tortillas that are very popular with guests.”
Alec Gropman, Director of Culinary Operations and Partner, Uptown Hospitality Group in Charleston, S.C.
“Diners in 2024 have made it clear that they are hungry for a twist on tradition. They tend to lean towards items that evoke some sort of feeling, whether that be healthiness, novelty, or nostalgia. What we at the Uptown Hospitality Group strive to find is the perfect fusion of all three. We want to take favorite flavors or dishes and find new, inventive ways to make them feel fresh while still retaining a sense of familiarity. Our signature sandwich at Bodega, the Bodega Classic, is much more than a simple bacon, egg and cheese. It's driven by our commitment to quality ingredients like hyper-local Storey Farm eggs, and woven into the Bodega story that everyone can be a kid again, regardless of age. We've found that nostalgia can be just as integral to menu development as salt and pepper.”
Anthony Vitolo, Executive Chef, Vitolo Italian in Ft. Lauderdale, Fla.
“What we’re most excited about here at Vitolo are our amazing pasta dishes, such as our bolognese, the spicy paccheri, and our vongole. The flavor is always different with authentic pasta that comes directly from Italy, dried at low temperatures to enhance taste and aid digestion. Additionally, our staple dish that packs all of our best flavors is our Vitello Antonio. Made with the best alla vodka tomato sauce using certified San Marzano tomatoes straight from his family's farm in Sarno, Italy. These plum tomatoes, cultivated for over 120 years on the Vitolo family farm, bring unmatched quality and flavor to our dishes.”
Chef Max Kamakura, Queen Omakase in Queen Miami Beach, Fla.
"Parmesan cheese, seaweed, miso, and mushrooms have emerged as some of the most sought-after flavors in the culinary landscape today. While each ingredient brings its unique profile, they've been embraced for similar reasons, adding a sense of depth to dishes alike. However, what truly ignites my excitement at our restaurant is the growing conversation around Umami. Chefs and mixologists alike are finding new ways to utilize this savory flavor. Umami’s taste stands out in dishes containing a high level of the amino acid glutamate. Incorporating any of these rich elements into your recipes will guarantee to leave your guests craving just one more bite.”
Vijayudu Veena, Executive Chef, The Setai in Miami Beach, Fla.
“Right now, some of the most popular flavors in restaurants are Asian-based, like Thai, Vietnamese, Japanese to name a few. For our restaurants at The Setai we are excited to continue to explore spice forward flavors that pair well with fresh ingredients.”
Juan Pablo Silva, Executive Chef, Bacchus Kitchen + Bar in Grapevine, Texas
“One of the more popular flavors on the menu now is Oysters Rockefeller. We see guests ordering this as an appetizer before their meal but also as a sharable bite while enjoying a cocktail at the bar. Chefs need to understand their clientele, and always keep tweaking their dishes until you land on the perfect combination.”
Henry Ottrix, Beverage Director, Lucina and Xiquita in Denver, Colo.
“For summer, light and refreshing drinks tend to be top sellers. Aguas Frescas are a large part of the Xiquita beverage program. They're simple and refreshing while utilizing fresh and local ingredients. They're a big part of Mexican culture and provide a great opportunity to connect guests with part of that culture they may or may not be familiar with. This opens up a dialogue between us and the guest where we're able to introduce them to new menu items and experiences, like trying a new agave spirit or dish.”
Anthony Jones, Executive chef, Dirty Habit in Washington, D.C.
“I think a popular trend going on in less casual concept restaurants is the use of fermentation and different misos in dishes to help improve/develop flavors of dishes. It helps pack flavor with umami while also being a cross utilized item. Sometimes made using biproduct of other things. For the Dirty Habit team, we are looking forward to working with a local farm to get in seasonal products this summer and fall. The difference in flavor is noticeable and carries over with little effort paired with our approach of African and Latin flavors.”
Colin Williams, Bar Manager, Saffron, New Orleans, La.
“At the moment, clarified cocktails are some of the more popular drinks on menus around the country. At Saffron, our take on it, the New Money, is one of our most-ordered drinks. We wanted to highlight the flavors of roasted chilis and ginger but avoid having something that elevates the spice in our food to the point where it is unpleasant. We make a tincture with a blend of spices, charred green chilis, and sliced ginger, which allows us to concentrate all those flavors into a mix that elevates the entire cocktail. We also clarify the drink using yogurt, which adds its own acidity and texture to the drink and marries the flavors of the spice with Reposado Tequila, passionfruit, and lime. It’s the perfect pairing for our spicier foods and is a drink that many of our regular guests continue to order again and again.”
George Wright, Beverage Director, sap sua in Denver, Colo.
“Savory cocktails are gaining traction. Our Tiger's Milk cocktail is an example of this. It was inspired by our first Hamachi Crudo. We are making the same version of leche de tigre and dill oil that went into the crudo. For the spirits, I picked gin and two types of herbal liqueurs to complement each other and dill. Then we do a sous vide cook on the spirits with fresh dill. This cocktail is complex and savory with notes of herbs and chile, all the while still being crushable and a crowd pleaser even to those who don't like gin.”
Chef Fiore Tedesco, Co-Owner, Bambino in Austin, Texas
“Sweet and savory is a favorite flavor combination year-round, but I think it really resonates with the warmer months. When talking about these complementary flavors in the world of pizza toppings, we’re all familiar with toppings such as pineapple and hot honey. At Bambino, our Coppa Cabana pizza balances sweet and savory, made with house coppa, orange marmalade, mozzarella, oregano, and chile. It feels like a true summertime pie where the sweet notes of citrus can sing.”
Dumar Guzman, Beverage Manager and Sommelier, Bacchus Kitchen + Bar in Grapevine, Texas
“As the summer season arrives, we embrace vibrant and refreshing tropical flavors at Bacchus, such as guava, mango and citrus. When combined with the right selection of liquors, they create a delightful escape from the everyday.”
Amber Garcia, Bar Manager, TANA in Metairie, La.
“Bitter has reemerged as a popular flavor, with more and more people acquiring a taste for it. The Aperol Spritz has made an outstanding comeback and is an excellent introduction to the world of bitters. The Aperol’s bitterness is tamed by topping the drink off with a crisp, sweet Prosecco, which makes it amazingly refreshing. Amaros have really taken the forefront in the cocktail world with their ability to add depth and bridge the gap between sweet and sour, adding balance. At TANA, we have fully embraced the bitter. We have a cocktail called Palomas in Padua, which uses Aperol to balance the sweet and sour notes of the classic Paloma and give it more dimension. We even use Amaro Averna in our espresso martini, which is a milder amaro with notes of cocoa and orange peel, bringing the drink to a whole new level.”
Hanadi and Jamaal Asad, Asali Desserts & Café in Cary, N.C.
“For us, of course, we do seasonal offerings, which are loved by our customers and anxiously awaited – such as our peach-inspired items coming soon. For the summer, we feel the customers are drawn to fresh fruity flavors that are tropical and refreshing, from cakes to cheesecakes and refreshing drinks.”
Aaron Kiel is an editor, writer and public relations professional in Raleigh, N.C. He’s worked in the beverage, tea and coffee industries for two decades, as well as hospitality and technology. He’s a journalist at heart, but he also wears a PR and communications hat through his consultancy, ak PR Group. Aaron is a contributing writer/reporter for Questex’s Bar & Restaurant News, and he recently worked as the editor of World Tea News with Questex’s Bar & Restaurant Group. In 2023, he was a finalist and honorable mention in the “Folio: Eddie & Ozzie Awards” for Range of Work by a Single Author – B2B,” for his work at World Tea News. And in 2024, he won a Gold Northeast Region Award in the American Society of Business Publication Editors’ (ASBPE) Azbee Awards in the category of Editorial Excellence for DE&I, recognizing his 2023 article on Pride Month for Bar & Restaurant News. Aaron also received a 2024/2025 ASBPE Diversity Fellowship Award, which supports and recognizes diversity in the field of B2B journalism. Connect with him on Instagram: @adventurer_explorer.
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