Food Trends To Look For In 2017

If 2016 brought to the mainstream locavorism, ramen, smoothie breakfast bowls, acai, kombucha, boozy slushies, elevated toast, matcha, rolled ice cream, spiralized vegetables, supergrains, grass-fed meats, nose-to-tail butchers, bone broth, octopus, sea urchins, kimchi, vegetable-forward menus, specialty crop farming, independent restaurant and grocery delivery, ready-to-assemble meal kits, La Croix, healthy fast-casual, Filipino cuisine, mega-garnished Bloody Marys, rising wages and "unicorn" ice cream and other rainbow foods, what will this year bring?

It's been forecast that in 2017 we can expect socially- and sustainability-conscious dining, even more vegetables ("root-to-leaf"), Native American and foraged cuisine, heirloom produce, tropical fruits, hyper-regional international dishes, fat-washed cocktails, low- and no-alcohol drinks, gorgeously-plated foods ready for their close up and a renewed commitment to hospitality.

Grab a seat and dig in!