And Some Mini-Trends

Freezer martinis, rooh afza (an herbal and rose-scented cooling red syrup) and yuzu’s more complex sibling sudachi will show up in many a glass.

If the runaway success of chamoy pickle is any indication, that sweet-spicy-sour Mexican condiment will appear in more forms. Pickling will continue its popularity, this time with the spicy Haitian pikliz and the Japanese pickle oshinko.

Sourdough will migrate into pasta. North African food, silky pastina and coconut pudding will pop up on menus (though probably not the same one).

Wine packaged in recycled paperboard bottles will become more available, and ingredient labels will continue to be simplified.

What else? New twists on chow fun, banana-flavored cocktails and tahini egg creams. Salted egg yolks will be the new umami bombs, and fig leaves the new wrappers. Conchas will keep riding a wave with new, savory forms like chopped cheese. And is Oakland, California, the new “it” food city?