As January arrives and another year begins, it’s time to peer into the culinary crystal ball and see what’s taking shape on menus across Sonoma County. Cutting-edge gastronomy has had its moments here, but this is largely a region devoted to real food, honest storytelling and once-in-a-lifetime experiences. Those values now sit at the center of the food trends shaping 2026.
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Spectacle is out. Connection is in. Diners are no longer chasing every TikTok novelty (we’re looking at you, Dubai chocolate) or racing to pickle the next unsuspecting ingredient. Instead, there’s a clear shift toward food that feels cozy, meaningful and comforting, alongside a deeper embrace of global cuisines. We’re craving consistency and care, not gimmicks — and we want to eat together, which means more sharing, more group dining and more dishes designed for the middle of the table.
The GLP-1 effect is also reshaping how Americans eat, influencing how grocers and restaurants think about high-protein, high-fiber and less-processed foods. Meat is back in vogue after many consumers recoiled from heavily manufactured plant-based alternatives. At the same time, rising beef prices are pushing cooks toward alternative cuts and nutrient-dense, cost-efficient organ meats that are quietly finding their way onto menus.
A handful of flavors are rising above the noise in 2026 — black currant and tiramisu leading the charge — while “swicy” (sweet-spicy) is giving way to “swavory,” the sweet-savory middle ground.
I’m no soothsayer, but if 2026 delivers a return to basics, I’ll happily put that order in now.
Sizzle and steam: Asian hot pots, ramen, pho and donburi
Bubbling broths are having a moment, fueled by diners craving meals that feel interactive, warming and just theatrical enough. According to Yelp, searches for hot pot jumped sharply in 2025, a signal that momentum is carrying into 2026. Sonoma County may have arrived late to the shabu-shabu and hot pot party, but these formats are now showing up regularly.
Pho and ramen remain steady anchors — cozy, customizable and broth-forward — but donburi rice bowls have quietly carved out a foothold, joining the rotation of glasses-steaming, face-warming dishes.
Rooted in tradition: Flavors from near and far
Grandma-style cooking — sometimes dubbed “nonnastalgia” — is pushing aside overwrought gastronomic flourishes in favor of something more comforting. Familiar ingredients, straightforward recipes and a made-with-care sensibility are back in favor. Think roasted chicken, unfussy burgers, matzoh ball soup, family-style platters and Sunday-supper energy.
Grandma-style food crosses every border, and local cooks are increasingly proud to share the dishes they grew up eating at the family table. When chefs explain what a dish is — and why it matters — the meal becomes a story rooted in personal history, family and place.
It’s about me: Personalization and the solo diner
Gluten-free, plant-based, high-protein, low-salt, no-onion and low-carb requests are no longer considered high-maintenance at many fast-casual restaurants, where customization of bowls, wraps and salads is built into the model. Online ordering and in-store touch screens make it easier to tailor a meal without slowing the line.
At the same time, restaurateurs are seeing a shift toward smaller portions, more shareable plates and frequent requests for to-go boxes as GLP-1 medications reshape dining habits. Industry trackers, including Technomic and Restaurant Business, report rising demand for high-protein, high-fiber dishes and portion sizes better aligned with shrinking appetites — and wallets.
Solo dining is also having a moment, appealing to diners who value a quieter, more focused experience. As restaurant prices climb, eating alone can make higher-end dining feel more accessible and offer a chance to savor a meal without small talk. Look for full-service bar seating or a tucked-away spot with a view of the room for endless entertainment. “Table for one” now reads less as loneliness and more as relief.
A steeped buzz: Tea is the new coffee
Mate, matcha, hojicha (charcoal-roasted green tea), black tea and chai are globally rooted teas from South America, Japan, China and India, offering a gentler caffeine lift than coffee. Each comes with its own rituals — whether you streamline them or lean fully into the experience is up to you.
Quick hits
“Swavory” is the new “swicy”: Sweet-and-savory mashups — miso caramel, Mexican mole, tahini-infused ice cream — are overtaking last year’s sweet-spicy hot-honey obsession.
Black currant: McCormick for Chefs’ flavor of the year is prized for its sweet-tart profile. Long popular in Europe, the blueberry-like fruit is also valued for its antioxidants, with its leaves and seed oil traditionally linked to immunity and reduced inflammation.
Tiramisu: Food Network is calling tiramisu the dessert of 2026, as the espresso-forward classic breaks out beyond the after-dinner menu. Yelp reports sharp growth in searches and menu mentions, with cocoa, mascarpone and coffee-soaked ladyfingers inspiring cocktails, coffee drinks and riffs involving banana, pumpkin and even peanut butter and jelly.
Also on the rise: Black sesame matcha, Swedish candy, Mexican conchas and sourdough pizza.