Amid all the chaos of the past year, the restaurant and bar scene in the United States brought a wave of excitement. People are diving back into dining, whether that’s savoring a rich croissant or sipping on a unique drink from a new café.
Many are delighted to see a comeback of steakhouses, driven by a cultural renaissance. Dining editor Hilary Pollack shares her love for the classic experience of enjoying a martini, a wedge salad, and a perfectly cooked ribeye. It feels nostalgic and comforting.
Burgers are also evolving. Editor Emily Venezky talks about the rise of tavern-style thick burgers that feel luxurious yet accessible, especially when paired with a good drink. These thicker patties are often made with high-quality, sometimes local, beef, adding to the experience.
Interestingly, this year saw a shift towards affordability in fine dining. Many renowned chefs focused on creating approachable menus. For example, restaurants like Vato and Los Burritos Juarez are now offering delicious meals without breaking the bank. Corima, a Michelin-starred spot, introduced a daytime tortilleria, making high-quality food available to more people.
Matcha is another rising star. Editorial coordinator Jillian Beck mentions how pop-ups have made cafes adopt matcha, providing a great caffeine alternative for those who aren’t into espresso.
Indian cuisine is also making bold moves. Matthew Kang highlights the stylish twist on Indian dining, especially in areas like the Southwest. Restaurants like Kahani and Tamba are presenting Indian dishes in chic atmospheres, showcasing colorful presentations of favorite dishes. It combines traditional flavors with modern dining experiences.
Bar snacks are getting an upgrade too. Associate editor Ben Mesirow appreciates how spots like Firstborn in Los Angeles are crafting specific snacks that complement cocktails. These thoughtful additions elevate a simple night out.
And there’s a fresh trend in wine bars. Senior editor Mary Anne Porto observes that many are moving away from the usual cheese plates, offering more diverse cuisine options instead. Wine bars are now pairing dishes like banchan with wine, enriching the dining experience.
In summary, the restaurant scene is buzzing with creativity and a focus on quality and accessibility. These trends are redefining how we enjoy food and drink, suggesting a promising future for dining culture in the U.S.
Source link
Dining Out,Year in Eater
