Be On The Look Out For These Food & Beverage Trends in 2020
We hereby proclaim January as “Veganuary”
Creative mocktails are here just in time for Dry January
Omakase experiences are here to stay
Another trend that is here to stay are omakase experiences. 2019 introduced many high-end omakase restaurants to the dining scene, especially in Chicago and our sushi experts predict that there is no sign of these experiences slowing down in 2020.
“What you saw this past year was a lot of high-end omakase restaurants opening in Chicago. As people become more familiar with that type of cuisine and experience, eating that level of sushi has started to become more approachable. In 2020, I believe you will see a wider range of omakase and special sushi experiences,” – Amarit Dulyapaibul, Partner, Sushi-San.
Sushi-San just launched the 45-minute omakase for $45, which is an approachable and fun way to have an omakase experience. There will also be a hand roll bar at Sushi-San that is opening in Willis Tower, which is another way to eat sushi in a quick and fun environment.
Get excited, a high-end omakase room from Chef Kaze Chan is coming to River North, opening right above Sushi-San in 2020.
Alternative milks; especially oat milk
Move over dairy milks, and even soy, because more diverse and healthier alternatives are coming to menus near you. You may have noticed a rise in milk options to order in your morning coffee from almond milk to oat milk, coconut milk to rice milk. Pro tip: Next time you are at Beatrix, try the Hazelnut Oat Mocha made with hazelnut, mocha, chai, oat milk and espresso (available at all Beatrix locations).
Virtual restaurants will continue to offer menus exclusively via delivery
A return to the classics
“Moving into this New Year, I think we’re going to see a return to the classics. The past few years, experimental varietals from little known places and producers have been fantastic in pushing consumers to drink outside of their comfort zones. Drinking the classics also doesn’t mean breaking the bank, it’s more so learning classic varietals from their long standing home regions, including: Sangiovese from Tuscany, Chenin from the Loire, Tempranillo from Rioja – all good examples of classic wines that are downright delicious and can be very approachable in price point,” – Nate Redner, Beverage Director, Aba, Ema, Antico Posto, and Beatrix.
Pass the porron
“2019 was about large format wines and in 2020, I predict we will be seeing more porrons on menus. Porrons were originally designed for keeping the drink cool or temperate, and more importantly, easy sharing with friends. It’s a fun and interactive way to share wine with friends and the glass design gives each blend some light aeration for a still-elevated wine tasting experience,” – Bobby Joe Rinaldo, Wine Director, Stella Barra Pizzeria & Wine Bar.
We also hear that lasagna will be making its comeback this year! Here is the recipe for il Porcellino’s World Famous Burrata Lasagna.
As you can see, 2020 is going to be a very exciting year to dine out (or dine in). We look forward sharing some of these trends with you in this New Year.