Top Menu Trends

Restaurants & Institutions (R&I) magazine identified some of the trendiest items you will see on menus across the country. Here are our favorites, adapted from their top-20 list:

Comfort foods: Besides the fried chicken and mashed potatoes that will appear on many menus, this year, R&I expects dishes like pot roast, brisket, chicken pot pie, and banana pudding to be featured at restaurants.

Asian-Latin fusion: You'll see menus containing dishes with Asian and Latin influences. Examples of this new ethnic combination include peking duck quesadillas, grilled Japanese tapas, Korean tacos, and Latin bento boxes (pictured above, left).

Midday dining deals: The desire for high-value dining will be reflected in heavier meals served at lunchtime, at lower costs.

Beer, beer, and more beer: Seasonal and craft beer of all kinds are appearing everywhere. Beer tastings for adults' birthday parties, networking events, bachelor parties, and other events are gaining  popularity quickly.

Better burgers: You'll notice bigger, better burgers in an effort to combine value with indulgence. Premium burgers have proved to be extremely popular with diners who are willing to pay more for them.

A re-birth for eggs: Eggs will appear on menus everywhere--topping burgers, pizzas, sandwiches, and other dishes.

Drugstore-counter desserts: This retro trend is back, big-time. Shakes and floats, all reminiscent of simpler times, will make a comeback on dining menus.

Chefs simplify dishes: Chefs will simplify ingredients as well as preparation, as the trend toward downscale dining continues.

It's tea time: Tea is bigger than ever. Expect to find many more varieties offered at restaurants.

Vegetarian: Meatless meals will become increasingly available as there is more popular demand for health-conscious menus.

Gluten-free meals: Menus are offering even more gluten-free options, reflecting the year's health conscious trend.

Deep-fried dishes: Ironically, at a time when many people are looking to eat healthier, others seek the crispy satisfaction of deep fried anything! Of course, chicken will be top of mind.  Pictured at left is fried macaroni and cheese offered at The Cheesecake Factory.  And don't be surprised to find deep-fried apple pie on the dessert menu.

Local liquor: Buying and producing whisky, vodka, and other spirits locally is becoming big.

Smoking foods: Using this technique, chefs are able to put lots of flavor into dishes without adding fat, sugar or sodium. They can make dishes that feature subtle notes of fruitwoods to the more-assertive marks of mesquite and hickory.

Photo credit: Latin bento box by The Seattle Times and Hamburger with egg by Cotarr on flickr.com.

See more food and entertaining trends for 2010: