In the United States, food and beverage trends don’t just shift, they erupt, rewriting the rules of how we cook, sip, and gather. The question for 2026 isn’t what’s next, but how fast we’re willing to follow.
As the CEO of Concrete Hospitality Group, with over twenty years of experience across the U.S. in lifestyle, select-service, and branded food and beverage, I am aware of this constant reinvention and use it as motivation for my properties. With my core focus on driving strategic vision and a commitment to best-in-class hospitality, my leading concepts are designed to deliver results for owners year after year.
In 2026, I expect what’s emerging won’t be just about flavor but about intention. Guests are looking for more meaning, whether through smaller menus, garden-grown cocktails, or limited-time offerings. The restaurants and bars that succeed next year won’t simply follow trends; they’ll interpret them with personality and creativity.
Here’s what’s rising to the top:
Bar Culture, Reinvented
Post-pandemic, tables may have dominated the reservation game, but 2026 marks the true return of counter culture. The bar seat is once again the most energetic and coveted spot in the house. Guests are choosing to sit at the bar and stay longer, driven by the martini revival and thoughtful, snackable pairings.
The viral mini martini has become a runaway hit at Recreation Bar, where “Tini Tuesdays” have set the tone with delightfully tiny drinks paired with thoughtful snackable bites—an approach I believe will carry well into 2026.
Better-for-You Beverages
The wellness-in-a-glass movement has fully transcended its niche. What used to be an afterthought, a mocktail squeezed onto a menu, is now a full-fledged category for 2026.
Brands like Athletic Brewing paved the way, but now we’re seeing bars experiment with adaptogen coolers, prebiotic sodas, fermented tea spritzers, and low-ABV or no-ABV cocktails that are just as thoughtfully constructed as their boozy counterparts. The key is that these drinks aren’t being marketed as “alternatives,” but as complex takes on what we already know.
Smaller Menus, Smarter Choices
If the early 2020s were about maximalism (think endless options, ingredient mashups, and sprawling menus) then 2026 is about refinement. Guests want clarity: fewer dishes, greater confidence in the kitchen, and menus built on thoughtful curation rather than volume.
Across Michelin-starred counters and neighborhood bistros alike, we’re seeing leaner menus, tighter concepts, and a renewed emphasis on value-driven bundles. Prix-fixe offerings and multi-course micro menus are becoming more common, with streamlined formats that not only help kitchens manage rising costs but also relieve diners of decision fatigue. Guests want to be guided, not overwhelmed.
Southeast Asian Influence
Focusing on a more global perspective, Korean, Vietnamese, and Filipino flavors have been steadily rising for years. Patrons crave the brightness, heat, and comfort that Southeast Asian dishes deliver, and chefs and bartenders are already responding with menus that reflect these cuisines’ authenticity.
For instance, at Recreation Bar, a Concrete Hospitality Group property, we showcase the gochujang cocktail, crafted with a Korean fermented chili paste that is simultaneously savory, sweet, and spicy. Blended with lemongrass reposado, gochujang honey, Barrow’s Intense Ginger, and lime, this cocktail perfectly reflects these soon-to-be-trending flavors.
Matcha, Meet Menu
Until recently, matcha had a pretty predictable life: lattes, baked goods, maybe the occasional soft-serve swirl. But in 2026, we’re seeing it move into cocktails and N/A drinks, where its grassy brightness pairs effortlessly with citrus and botanical spirits. Bartenders are pushing boundaries with matcha orgeat, matcha foam, and even matcha-washed gin, taking these “wellness” drinks to a whole new level.
In the kitchen, matcha is appearing in savory dishes, adding an earthy edge to buttery textures, such as in matcha Dutch baby pancakes—a green, unexpected, and comforting dish.
Theatrical (and Retro) Desserts
Dessert is having a renaissance, and it’s not a quiet one. With flames, smoke, tableside torches, edible domes, and cotton candy clouds, dessert will be returning to the stage as a finale rather than an afterthought.
There’s nostalgia seeping through these performances, too. Retro desserts like baked Alaska, bananas foster, and crème brûlée are back with a modern edge: smoked sugar shells, infused custards, and boozy frozen centers. In 2026, retro and theatrical desserts will pull out all the stops and drama to give diners the perfect photo.
Omakase Goes Beyond Sushi
Omakase is becoming less about sushi and more about storytelling. Tapping into decision fatigue, the concept of omakase reveals a new format of dining beyond its traditional Japanese roots. The idea of “chef’s choice” appeals to diners who crave discovery, while giving chefs the freedom to flex their creativity and control waste.
In 2026, we’re likely to see a surge in untraditional omakase-style experiences featuring pasta courses, wood-fired vegetables, and even steakhouse-style indulgences. The common thread is pacing and the intimacy of surrendering the reins to the chef.
The Softer Side of Spice
While “spicy” has been dominating food content everywhere, the new year introduces a gentler approach, where “hot” turns “mild.” Instead of overwhelming heat, restaurants are spotlighting nuanced chile profiles. Mild chiles and chile crunch sauces will take center stage, and we’re likely to see house-made variations aimed at delivering depth and craveability rather than sheer heat.
Snackable Moments
Small bites in 2026 are becoming the main attraction. Shareable trios, elevated bar snacks, and bite-sized dishes designed for grazing are replacing heavy entrées. The Ivy Room at Royalton Park Ave is doing just this, with an entire snackable menu section featuring lamb chops, tuna tartare, citrus-cured salmon, and more, allowing guests to get a taste of everything without sacrificing quality. A thoughtful snack menu says a lot about a restaurant’s personality, and guests are paying attention.
Crunch Is King
Texture has always been important, but this year it becomes a primary driver of menu development. Crunch delivers satisfaction, and we’ll begin to see the addition of louder dishes that incorporate anything crunchy: chili crunch, fries, tuna crunch, or cassava dust, bringing contrast to the soft and creamy dishes of 2025.
Limited Time Love
Scarcity sells, and restaurants are using it more intentionally. Expect monthly specials, “one-month-only” menus, seasonal drops and dishes that disappear as quickly as they arrive.
These limited-time offerings create urgency, spark social buzz, and keep regulars returning. They also give chefs space to experiment without committing to long-term menu changes. It’s one of the smartest tactics of 2026.
Garden Grown Cocktails
Finally, we’re witnessing the next generation of “fresh” cocktails. Instead of relying exclusively on citrus and berries, bartenders are turning to herbs and greens you’d expect to see in a salad: arugula, sorrel, tarragon, and more.
These ingredients add dimension that keeps drinks from leaning too sweet, something Recreation Bar already incorporates with basil in La Dorada, parsley in Open-Play, and mint in Prim and Proper. Guests want cocktails that are connected to the kitchen’s ethos, and herbal mixology offers exactly that.
The food and beverage world is always shifting, but what defines 2026 is a renewed sense of playfulness paired with intentionality. Diners want to enjoy experiences that feel curated—whether that’s a no-ABV aperitif, a matcha-infused brunch dish, or a dramatic dessert that sets the table aflame.
If there’s one throughline for the year ahead, it’s this: dining out is, once again, an event and the trends are leading the charge.
