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Here's the top food trends from cocktails to social gatherings for 2025

Here's the top food trends from cocktails to social gatherings for 2025Photo by Getty Images
January 22, 2025
Sirisha Dinavahi - LA Post

The Manhattan cocktail, Orange County dining, and pavlova desserts are among the top food trends expected to shape the culinary landscape in 2025, according to predictions from LAist's food writer.

The forecast, published by LAist, outlines 12 trends spanning beverages, dining locations, desserts, and social gatherings that are anticipated to influence how people eat and drink in the coming year.

The report indicates that the classic Manhattan cocktail is poised to follow in the footsteps of previously trending drinks like the Old Fashioned, martini, and Negroni. The whiskey-based cocktail, which combines sweet vermouth and bitters, represents a middle ground between these popular predecessors.

Orange County's dining scene is expected to gain prominence as an alternative to Los Angeles restaurants. The report highlights establishments like Kahani in Dana Point and Nok's Kitchen in Westminster, noting their unique South and Southeast Asian offerings. High-end venues such as Knife Pleat in Costa Mesa and Marché Moderne in Newport Beach are cited as more accessible alternatives to Los Angeles establishments.

The pavlova, a meringue-based dessert, is predicted to rise in popularity among both professional and home bakers. The dessert consists of whipped egg whites and sugar baked to a solid consistency.

Photo by Getty Images

Two notable cookbook releases are expected to influence Los Angeles cooking in 2025. Nicole Rucker's "Fat + Flour: The Art of a Simple Bake" and Roy Choi's "The Choi of Cooking" are scheduled for spring publication.

The report identifies a shift in dining patterns, with traditional middle-class restaurant chains facing challenges. Food industry observer Lucie Russo notes, "We will see fewer of a specific type of middle-class restaurant. How many chain restaurants have shuttered their doors this past year, with places such as Buca di Beppo and Red Lobster filing for bankruptcy?" suggesting a market transformation toward fast-casual establishments and high-end tasting menus.

Social dining trends are expected to emphasize home-based gatherings. The report predicts an increase in dinner parties as people seek alternatives to restaurant dining, citing cost considerations as a driving factor.

Cookbook clubs, which combine social gatherings with culinary education, are anticipated to gain popularity. These monthly meetings allow participants to prepare recipes from selected cookbooks while maintaining social connections.

In the condiment category, mayonnaise is expected to see increased attention. Food personality Molly Baz's introduction of an artesian mayonnaise line called Ayoh!, featuring varieties like dill pickle and hot Giardina, exemplifies this trend.

Restaurant merchandise is predicted to gain prominence in street fashion. The report cites Restaurant Relics, a vintage restaurant clothing pop-up founded by Justin Bolois, as an example of this emerging trend. The business specializes in clothing and memorabilia from restaurants of the 1980s and 1990s.

Retro recipes are expected to make a comeback, with modern interpretations of classic dishes like cheese and arugula sandwiches with sundried tomatoes, lemon-buttered swordfish, and Viennetta ice cream cake appearing on menus and in-home cooking.

The report concludes with a prediction about the revival of fondue pots for both home and restaurant use, noting their versatility for preparing various sweet and savory dishes.

The rise of community gathering spaces, particularly for younger generations, is highlighted as a social trend. The report emphasizes the importance of establishments like bars, coffee shops, and diners as "third places" for community building.

These predictions reflect broader changes in dining culture, from the evolution of traditional restaurant models to the increasing emphasis on home-based social gatherings. The forecast suggests a year of transformation in how people approach food, dining, and social connections.

The trends span multiple aspects of food culture, including beverage preferences, geographical shifts in dining scenes, home cooking equipment, and social dining patterns. They indicate a blend of nostalgia and innovation in approaching food and dining experiences.

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