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Brassica
“I’m thrilled that brassica had its time to shine this year. It’s such an overlooked vegetable and remarkably adaptable. You can braise it, broil it, blanch it, or bake it, and it consistently adds something unique to the meal.” —Aidan Owens, culinary director, Herb & Sea + Herb & Wood, Encinitas + San Diego
Umami Martinis
“One of the standout trends of 2025 was the emergence of the ultra-umami martini. I adore a martini, but a martini that evokes the Willy Wonka three-course bubblegum? Just perfect. I desire my martinis to resemble tomato or sour cream and onion or seaweed, if possible. And if they come with a little side snack, even better.”—Jackie Carnesi, executive chef, Kellogg’s Diner, Brooklyn
The All-Day Bistro
“I love the atmosphere of a European bistro where you drop by for a coffee and end up lingering for a snack or return later for a drink. For operators grappling with the challenges of labor shortages and continually rising business expenses, this model allows you to manage costs effectively and maximize your space.”—Rose Previte, chef-owner, Maydan & Maydan Market, DC and Los Angeles
Sauvignon Blanc with Jalapeño Rounds
“When the whole sauv blanc + jalapeño trend first appeared on my feed, it seemed trivial, but it turned out to be astonishingly vibrant, crisp, and harmoniously balanced in the most unexpected way. To create one, pour yourself a chilled, zesty Sauvignon Blanc (think New Zealand, Loire Valley, Chile), and instead of muddling, just add a slice or two of fresh jalapeño. The heat subtly infuses the wine and enhances the tropical, citrusy flavors — it’s basically a DIY spicy margarita’s quiet sibling who enjoys poetry and frequents a wine bar.”—Amari Collins, wine influencer and founder of Vin Dealer, New York City
