The foods, flavors, and ingredients to keep in your toolbox for 2025.
So you’ve zeroed in on the consumer needs that you want to solve for in the year ahead, but you still need some foods, flavors, ingredients, and dishes to inspire the actual menu items and products that you’ll recreate.
To identify the foods and flavors that are exciting chefs today, Menu Matters curated a selection of over 100 menus from innovative operators across the U.S. We focused on new operators with the freshest menu concepts and ideas, existing operators that have recently refreshed the menu, and a few favorites that are always showcasing new ideas. We then scoured their menus to find the foods, flavors, and ingredients that kept showing up again and again.
Think of these options as a starting point. How can they inspire you? How can you take them in new directions? How can you introduce your customers to these flavors in the years ahead? These are the concepts to keep in your culinary toolbox as you ideate, innovate, and create in 2025.
Trio of Pani Puri, Feringhee, Chandler, AZ
Asian
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Sweet potatoes are all over menus, including plenty of Asian-inspired versions. You’ll find them showcasing bruleed tops, taking inspiration from Japan’s renowned Okinawan sweet potatoes, or featured in mashup dishes.
ON THE MENU
Ponzu Sweet Potato: Kombu-poached Sweet Potato, Vegan Ponzu, Truffle Oil, Lemon Zest (Soraya, Detroit)
Okinawa Sweet Potato Taquitos: Almond Salsa, Feta, Green Onions. (MXO, Los Angeles)
Japanese Sweet Potato: Siam Style Thai Green Curry, Basil (Maxwell’s Trading, Chicago)
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Gochujang has some competition on the menu, as restaurants feature a wider range of jangs — the Korean fermented sauces made from soybeans — on the menu.
ON THE MENU
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With Japan welcoming record tourists this year and omakase sushi restaurants opening across the country, high-end concepts are taking Japanese dishes to the next level with regional Japanese ingredients. Think Hokkaido seafood and beef from specific prefectures called out on the menu. Produce varieties originally derived from Japan, like Hakurei turnips, are also adding a dash of Japanese regionality to menus.
ON THE MENU
Hokkaido Sea Scallops Crudo: Tomatillo and Seeds Aguachile, Green Grapes, Jalapeño-Shiso Oil (Bazaar Mar, Las Vegas)
Rovigliano: Sea Scallop, Carabinero Prawn, Hokkaido Uni, Roasted Lemon Cream (Il Premio, Atlanta)
Gold Matcha Bubbles: Shizouka Matcha, Turmeric, Ginger, Coconut Sugar, Sparkling Water (Truce, Chicago)
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These Indian street foods that feature a hollow shell and a range of flavorful ingredients show up on social media with regularity as consumers pop them into their mouth for a textural explosion.
ON THE MENU
Trio of Pani Puri: Mint Jaljeera, Blackberry Kala Khatta, Pineapple & Passion Fruit (Feringhee, Chandler, AZ)
Pani Puri: Turmeric Potato Masala, Pomegranate, Tamarind Chutney, Fiery Mint Water (Mister Mao, New Orleans)
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The rise of Filipino cuisine is invigorating interest in calamansi, the sour-sweet tropical fruit.
ON THE MENU
Diver Scallops: Cauliflower, Pumpkin Seed, Calamansi Vinegar (Oliver’s, Chicago)
Calamansi Fizz: Gin, Calamansi, Aquafaba, Rosemary (Wayan Aspen, Aspen)
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Popular in Southeast Asian cuisine, betel leaves are adding a peppery, slightly minty flavor to dishes.
ON THE MENU
Kaeng Kua Hoi: Hand-pounded Curry Paste, Hand-squeezed Coconut Milk, Mussels, Pineapple, Betel and Makrut Lime Leaf (Lom Wong, Phoenix)
Wagyu Beef: Betel Leaves, Labneh, Pickled Shallots (Moon Rabbit, Washington DC)
Achiote Chicken, Comodo, New York
Latin
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Made from annato seeds, achiote paste gives many Mexican and Caribbean dishes their vibrant red-orange color. Now chefs are calling out its use in a range of dishes.
ON THE MENU
Pork Al Pastor: Pineapple, Hibiscus Onions, Achiote (MXO, Los Angeles)
Baked Oysters: Achiote Citrus Butter (Punch House, Chicago)
Achiote Chicken: Brown Butter Mustard, Green Risotto (Comodo, New York)
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The spicy Mexican beer and tomato cocktail is showing up beyond the drink menu, particularly in seafood dishes.
ON THE MENU
Oysters Granita: Michelada Granita, Tajin, Avocado (Mariscos San Pedro, Chicago)
Clams Michelada: Little Neck Clams, Tajin (Bill’s Oyster, Austin)
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Mexico’s answer to ricotta, this salty cheese is showing up on menus across the country as Mexican cheeses continue to grow.
ON THE MENU
Pan De Elote: Requeson Mezcal Ice Cream, Cajeta, Peanuts (Vecino, Detroit)
Wood Oven Roasted Plantain: House Made Requeson, Pepitas, Cajeta, Finger Lime (Mariscos San Pedro, Chicago)
Calabacitas: Squash Medley, Tomato, Requeson & Menonita Cheese (Santo Arcadia, Phoenix)
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Often compared to sage, the pungent, earthy flavor of epazote is adding depth to meaty dishes and even desserts and cocktails.
ON THE MENU
Carne Apache: Beef Tartare with Adobo, Onions, Peppers, Tomato, Egg Yolk and Epazote Powder (Xiquita, Denver)
Grilled Bone-In Pork Chop: Roasted Green Chili Fig Parmesan Hash, Sage Brown Butter, Epazote Jalapeno Marinade, Corn Tortilla (Santo Arcadia, Phoenix)
Sweet Corn and Epazote Cheesecake: Sable Crust, Jamaican Coulis, Whip, Salsa Macha (Chilte, Phoenix)
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While jalapenos are ubiquitous, the dried and smoked versions — morita chiles — are giving an earthier, more complex flavor to dishes.
ON THE MENU
Hoja Santa: Sacred Leaf Stuffed with Oaxaca Cheese, Salsa Morita, and Sauteed Mushrooms in Salsa Macha (Xiquita, Denver)
PB&J Semifreddo: Pepita Butter, Fermented Cherry & Morita Chamoy, Sourdough and Matcha Base, Queso De Cabra, Chicharron Crumb, EVOO (Chilte, Phoenix)
Korean Style Adobo Ribs: Beef Short Ribs, Sweet Savory Morita Marinade, Garlic Fried Rice, Salsa Verde, Flour Tortilla (Espiritu, Phoenix)
Pork Ribs Pampanella, Rose Mary, Chicago
Italian
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Stracciatella isn’t a new cheese option on menus, but chefs are rediscovering it as another option beyond ubiquitous burrata.
ON THE MENU
Charred Celery Root: Stracciatella, Hazelnut Brown Butter, Pears, Chervil, Pickled Capers. (Ajax, Denver)
Astice: Half Lobster, Tomato, Basil, Stracciatella (Il Premio, Atlanta)
Stracciatella: Grilled Tomato, Fried Rosemary, Garlic Toast (Oliver’s, Chicago)
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This Italian deep fried dough is becoming a must-have on hip appetizer menus.
ON THE MENU
Prosciutto & Gnocco Fritto: Caprino Cheese, Black Currant-Pepper Jam (Maxwell’s Trading, Chicago)
Gnocco Fritto: Prosciutto, Gorgonzola, Pickled Onion (Cotogna, San Francisco)
Gnocco Fritto: Prosciutto di Parma, Mortadella & Guanciale (Rezdora, New York)
Gnocco Fritto: Puffed Bread From Emilia-Romagna (Macchialina, Miami)
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This traditional Italian dish from the Molise region features both hot and sweet paprika on slow-roasted pork.
ON THE MENU
Pork Ribs Pampanella: Calabrian Chile Agrodolce, Walnuts, Cabbage & Yogurt Relish (Rose Mary, Chicago)
Pampanella Molisana: Sweet and Spicy Pork Rib, Freshly Baked Rosette Roll (Sorrentino Pasta & Provisions, Ambler, PA)
The Quarternary Cocktail with Kaluga caviar, Cathedrale, Las Vegas
French & Fine Dining
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Next-generation French operations are opening across the country, prompting chefs to have fun with French and French-American options like French onion dip by topping it with caviar, featuring homemade chips, etc.
ON THE MENU
French Onion Dip: Crunchy Potatoes, Brie, Ravigote, Smoked Trout Roe (PostBoy, New Buffalo, MI)
French Onion Dip: Salmon Roe, Crispy Onions, Homemade Chips (The Portrait Bar, New York)
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Caviar continues to show up on menus across the country as a gourmet treat. Now some chefs are calling out Kaluga caviar to showcase this high-end, buttery varietal and stand out against less expensive options.
ON THE MENU
Cured Hiramasa: Grapefruit, Jicama, Royal Kaluga Caviar (Le Jardinier, New York)
The Quarternary Cocktail: Ketel One Vodka, Plymouth Gin, Dolin Dry Vermouth, Orange Bitters, Castelvetrano Olives, Kaluga Caviar (Cathedrale, Las Vegas)
Bruschetta: Garlic Bread, Kaluga Caviar, Burrata (Marea, New York)
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This French poaching liquid is traditionally made with vegetables, herbs, and white wine, but chefs are playing with the build and featuring a world of unique ingredients.
ON THE MENU
Toro Guisado: Bluefin Tuna, Guisado Nage, Castelvetrano Olive (Dogon, Washington, DC)
Sole Meuniere: Coconut Cream Nage, Melted Leeks (Bon Delire, San Francisco)
Tom Water Martini at Ursa Minor on Lopez Island, Washington
Produce
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A wider range of peppers that go beyond just “extremely hot” are appearing on menus, but the current favorite may be Jimmy Nardellos, the sweet, mild pepper that can be used raw, sauteed, pickled, dried, etc.
ON THE MENU
Ropa Vieja: Tomato & Chili Braised Beef Cheek, Garlic Rice, Pickled Jimmy Nardellos, Honey Harissa (Lenox, Seattle)
Nashville Hot Oysters: Fresno, Jimmy Nardello (Prelude, San Francisco)
Rigatoni: Marin Sun Farm's Pork Sugo, Cherokee Purple Tomato, Pickled Jimmy Nardello, Toma Cheese (Juniper & Ivy, San Diego)
Angels & Devils/Capelli D’Angelo: Fra Diavolo, Jimmy Nardello, Oxtail (Merchant Roots, San Francisco)
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The liquid extracted from tomatoes is full of rich umami flavor, making it a great option for seafood dishes.
ON THE MENU
Scallop: Tomato Water, Celery Leaf (Vice Versa, Miami)
Tuna Crudo: Pickled Cucumber, Crispy Rice, Tomato-Green Chili Water (Church & Union, Denver)
Oysters: Tomato Water Mignonette, Smoked EVOO, Sea Grapes (Arrels, Washington, DC)
Tom Water Martini: Fermented Tomato Water, Sheringham Seaside Gin, BroVo 'Witty' Vermouth, Pickled Tomato Garnish, Herb Oil (Ursa Minor, Lopez Island, Washington)
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Related to cabbage, this crunchy, slightly spicy veggie is a new chef favorite, adding crunch to slaws and seafood dishes (often alongside apple).
ON THE MENU
Apple & Kohlrabi: Hoja Santa, Meyer Lemon, Avocado (Acamaya, New Orleans)
Tuna: Xidato Gelée, Sunflower Tahini, Sumac, Kohlrabi (Kaia, Boston)
Trout Cru: Apple, Kohlrabi, BBQ Cabbage, Chamomile, Juniper Kosho (Avize, Atlanta)
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The popularity of Mediterranean and Greek cuisines is driving interest in gigante beans, the large, creamy legumes that are showing up alongside proteins and on the appetizer menu.
ON THE MENU
Charcoal Grilled Octopus: Gigante Beans, Capers, Red Onion (Orla, Santa Monica)
Duck: Mole Amarillo, Sope, Gigante Beans, Rajas con Crema (Black Duck, Minneapolis)
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The mandarin family is often associated with the easy-peel fruits that kids love to eat, but operators are showcasing the sweet, juicy flavor of tangerines in seafood dishes, cocktails, and desserts for a next-level citrus flavor.
ON THE MENU
Tangerine Tuna: Mandarin Vinaigrette, Tangerine, Spicy Doubanjiang Mayo, Fei Hong Peanuts, Basil (Mr. H, Boston)
Fluke Tartare: Yuzu Kosho, Castelvetrano Olive, Tangerine Agrumato (Oliver’s, Chicago)
The Keyser Sose with peppercorn honey and a black pepper finish, Il Nido, Seattle
Cocktails/Spirit-Free
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Trend-setting Asian-inspired concepts across the country are adding a range of flavors from throughout the region to cocktails, include curry (both fresh curry leaf and curry spice), a trend that’s trickling down to other operators.
ON THE MENU
Pumpkin Spice Marg: Reposado Tequila, Pumpkin, Black Tea, Alma Quinquina, Curry Spices, Lime, Allspice, Pepita Salt (Truce, Chicago)
Curry-osity: Roku Gin, Salted Gin, Curry, Turmeric, Coconut, Ginger, Lemon (Kettner Exchange, San Diego)
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This fortified wine is made from fresh, unfermented grape juice. Now the low-ABV spirit is being added to a range of drinks, particularly lighter, summery options.
ON THE MENU
Tury’s Martini v2:
Weiss Gin/Aquavit Blend, Pineau des Charentes, Blanc, Bitters Blend, Cilantro Oil (Vecino, Detroit)Lust for Life: Vodka, Apple Brandy, Pineau Des Charentes, Lemon (Champagne Tiger, Denver)
Charente Dagger: Brenne Single Malt, Bonal Gentiane Quina, Pineau Des Charentes (La Foret, Denver)
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After years of salt and saline being added to cocktails, now pepper is having its turn, including black pepper, pink peppercorn, and even more unique varietals. It’s a trend that’s seemingly everywhere.
ON THE MENU
Pepper Vesper: Gin, Vodka, Vermouths, Pepper, Brine (Bridges, New York)
Espijismo: 400 Conejos Pineapple-Infused Mezcal, Avocado, Cucumber, Ginger, Turmeric, Black Pepper, Lime (MXO, Los Angeles)
Safe and Stranded: Del Maguey Vida Mezcal, Amaro Montenegro, Lemon, Blackberry, Pink Peppercorn, Egg White (Soraya, Detroit)
Pink Pepper Paloma: Pepper-infused Tequila, Lime, Grapefruit, Ginger Beer (Church & Union, Denver)
Summer in Provence: Vodka, Melon, Black Pepper, Tarragon Cordial, Lemon (La Foret, Denver)
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This rich Italian liqueur made from walnuts is taking cocktails like espresso martinis, old fashioneds, and manhattans in new directions.
ON THE MENU
Fantasia Gratis: Fig Infused Bourbon, Nocino, Maraschino, Orange & Angostura Bitters (Il Premio, Atlanta)
Cheer Cocktail: Cognac, Yellow Chartreuse, Genepy, Nocino, Swiss Meringue. (Chambers, New York)
Aroma di Nocino: Chocolate and Walnut Cake, Paired with Nocino (Rezdora, New York)
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Aloe has been showing up in health foods and drinks for years, but now it’s making its way into more cocktails and spirit-free drinks (particularly now that there are aloe liqueurs and waters on the market).
ON THE MENU
Escovitch Lobster at Continent Brooklyn, New York
A Few More Trending Flavors & Ingredients
Sorghum, espelette pepper, pikliz, escovitch, hops used as a flavor, dishes in clay pots, pompano, kombu, next-level Arnold Palmers, Malort outside of Chicago, hoja santa, atole, Asian-inspired french toasts, birria dumplings, rajas, huckleberry, piri piri.
Cacio e Pepe Cruffin at Tall Poppy, New York
Flavors & Ingredients That Are Everywhere
Carajillos, salsa macha, tinned fish, passionfruit flavor, Mr. Black Coffee Liqueur, bagna cauda, tlayudas, yuzu kosho, pepitas, beets, Stracchino cheese, cacio e pepe everything, endless caesar salad variations, leche de tigre, ember-cooked foods.
Ten ingredient thought-starters for the year ahead
How can you introduce your core customer to a flavor or ingredient that is brand new?
What is an ingredient or dish on your current menu that needs a refresh?
How can you take inspiration from cocktails in the spirit-free or non-alcoholic beverage space?
Are there other regional flavors from the U.S. and beyond that can inspire new products?
How can you make gourmet or upscale ingredients like caviar more accessible?
Can you take 15 minutes to be inspired by a few innovative menus in your own market?
Are there any flavors that were too early for you in the past that you should revisit?
What is one flavor or ingredient on this page that you would like to experiment with?
What is one flavor or ingredient that is brand new to you and you’d like to try this year?
What are the top five flavor or ingredient trends that you are keeping in your trend toolbox this year?