From Negroni sbagliato with prosecco to bone broth, 2022 saw its fair share of viral food and drink trends. But what will 2023 bring? We asked several St. Louis chefs, bartenders and makers about what they’re most excited to see in the food world in the coming year. And of course, we also asked them to dish on what trends they think need to end.
“Finally there is an emphasis on NA cocktails and NA options…A lot of people abstaining from alcohol still want to party and they should be able to enjoy more than just soda water and lime while they do so!” – Kenny Marks, Kenny’s Upstairs and Save Me A Place
“I am excited for many variations of citrus to be highlighted in 2023 – particularly yuzu and calamansi (a lime from the Philippines). I am hoping to incorporate more calamansi into our dishes next year and reintroduce some desserts!” – Charlene Lopez Young, The Fattened Caf
“I am aiming to explore the flavors of Northern Africa, Egypt, Morocco, Tunisia. Big, bold, warming spices, seeds, nuts and dried fruits.” – Charlie Martin, The Lucky Accomplice
“More natural wine! It’s been great to see restaurants around the city start carrying more natty wines and places like ‘ssippi opening up, as well as various bottle shops opening, or existing bottle/beer shops expanding their offerings.” – Joe Luckey, Fordo’s Killer Pizza
“I am excited for the rise and prevalence of nonalcoholic and zero proof beverage options.” – Brian Moxey, Union Loafers
“The use of live fire for imparting flavor. Not just in barbecue, but across all different types of cuisine.” – Fourth City Barbecue
“I am excited about the continual growth in the gin category. The nuances and creativity it provides are amazing.” – David Weglarz, StilL 630
“More pop-ups and tavern-style pizza.” – Nick Williams, Nicky Slices
“Vermouth. I hope this year bar-goers open their eyes to vermouth. The category offers a broad spectrum of flavors, while remaining approachable on the ABV percentage. Dress it up in a cocktail, have some on the rocks, drink them all night with soda and citrus.” – Charlie Martin, The Lucky Accomplice
“We’d love to see the curiosity about where and how spirits are actually made continue to grow.” – Switchgrass Spirits
“I’m most excited to see a comeback in more intentional plating. I think as fine dining phased out during the pandemic, fun and playful plating moved into the background. I’m ready for a comeback!” – MJ Stewart, DNFT and Niche Food Group
“Repurposed spaces; seeing how Wild Carrot or the Foundry turned dead spaces into beautiful venues/event spaces/developments is amazing to see in our city. I see a lot of older buildings being torn down for new construction, which alters the fabric of St. Louis (RIP Pevely building). I’ve always loved the old buildings and architecture in our city!” – Joe Luckey, Fordo’s Killer Pizza
“I am more than ready for cannabis/hemp-infusions (and other functional plant-based ingredients) to join food/drink programs worldwide.” – Josh Grigaitis, Pop’s Blue Moon and Mighty Kind
“What I’m most excited for is seeing our dining scene really opening back up. Not just from the diner’s perspective of getting back out to eat, but also from the operator’s perspective of new concepts opening up. It seems like everyone is ready to fully embrace the romance and ceremony of dining out again. Dining rooms full of eager guests and staffs of hospitality professionals ready to welcome them. From fine dining to food halls, to stadiums, to neighborhood bagel shops (subtle promotion), the new year has a lot to be excited about in store. The list of recent openings and those on the near horizon is so amazing.” – Brian Moxey, Union Loafers
“I feel like it’s going to become big in 2023 to do zero proof drinks.” – Aliya Waldman, Chartreuse Dinner Club
What’s out
“Butter boards. No shade, it’s just not for me.” – Charlene Lopez Young, The Fattened Caf
“Making everything a casserole and fast food Wagyu burgers.” – Nick Williams, Nicky Slices
“I am happy to see alcohol and sugar trends fading out.” – Josh Grigaitis, Pop’s Blue Moon and Mighty Kind
“A trend I wish would go away is QR code menus. The comeback was impressive and helpful during the time of peak Covid, but the allure is over. When I go out to dinner, I’m looking to escape for a moment and hate looking at my phone, so please don’t make us.” – Kenny Marks, Kenny’s Upstairs and Save Me A Place
“I remain sick of the trend where an awesome bar/restaurant is doing great things and consistently putting out great quality, but then see its customers distracted by the next shiny new thing to come along, which causes their business to really struggle and/or close. – David Weglarz, StilL 630
“Espresso Martinis. C’mon, have we had enough yet? It’s really not THAT great. Let’s be more creative, friends. How about some cognac instead?” – Charlie Martin, The Lucky Accomplice
“It is important to us that a wider range of people stop feeling intimidated by whiskey, or feel like they aren’t elite enough to enjoy it or discuss it.” – Switchgrass Spirits
“One food trend we’re kind of over is bacon-everything. Don’t get us wrong, we love bacon – we even make and sell our own – but it doesn’t belong on everything all the time!” – Fourth City Barbecue
“Tough guy apron portraits, you know the cliché chef portraits where all the chefs have crossed arms and hold a knife and look really tough? Enough of that. Moreover, this kind of focus usually ignores the teams behind the chef that make restaurants run (see Noma).” – Joe Luckey, Fordo’s Killer Pizza
“I’d love to see inedible garnish fade out. If it’s on my plate, I want to be able to eat it.” – Aliya Waldman, Chartreuse Dinner Club
Reference Source: Feast