Food Trends We're Over, And What We're Looking Forward To Eating In 2016
Gold Coast magazine editors talk about food trends from the past year—their favorites and what they're totally over—and what they're most excited to see from the restaurant industry in 2016.
Heather Carney, Managing Editor
Craziest thing you ate this past year: Squid ink pasta at Corsair in Aventura. I also tried frog legs at Pistach in West Palm Beach.
Most memorable dish:The Kobe Beef dinner at NYY Steak at the Seminole Casino Coconut Creek. I've never had steak prepared so many different ways and with so much flavor. Its even marbling was mesmerizing.
Food trend you're most excited for: Simple yet sophisticated food, like the dishes from chef Philip Darmon at Hardy Park Bistro and chef Matthew Byrne at Kitchen in Palm Beach.
Trend you're over: The Southern, farmhouse-style restaurants. I love Southern comfort food, but I'm ready for something new.
Favorite food trend of this past year: I saw burrata and tomato salad on so many menus and loved it. You can't go wrong with a cheese made from mozzarella and cream.
Alyssa Morlacci, Associate Editor
Craziest thing you ate this past year: For a not-so adventurous eater, bone marrow was a courageous texture for me to try. It left the kitchen at Adena Grill still attached to the bone. We scraped it off and spread it on bruschetta toast like jelly.
Most memorable dish: This year I was introduced to the Nauti Dawg Marina Cafe in Lighthouse Point. The low-key spot makes an earth-shattering coconut French toast for brunch.
Food trend you're most excited for: I love the push for health-conscious menus. Less preservatives, additives and hormones is awesome because it means I can eat out more and cook less.
Trend you're over: No more pork belly, please!
Favorite food trend of this past year: It isn't a stroke of genius or anything, but I enjoyed seeing watermelon as a salad topping. Talk about refreshing!
Ileana Llorens, Senior Web Editor
Craziest thing you ate this past year: I'd love to say I branched out and tried something completely out of the ordinary, but for me, this year was all about broadening my horizons with new vegetables and more fish. Hey, baby steps!
Most memorable dish: Hands down the warm lemon madeleines at Cafe Boulud in Palm Beach. They were so light and delicate. I'm not a dessert person, and I couldn't help but sneak an extra two or three when I was left alone at the table. They were life-changing and definitely worth the drive—even if they're the only thing you order.
Food trend you're most excited for: I really love all the restaurants opening up in hotels along the beach. Going out to dinner suddenly becomes a mini escape.
Trend you're over: If we could all agree that kale is overrated and has no place in a smoothie that'd be great. I also don't understand the culinary world's current obsession with cauliflower. A friend recently told me she saw someone on Instagram call a cauliflower steak a cheat-day meal.
Favorite food trend of this past year: I loved the focus on craft cocktails. There's nothing I like more than trying new concoctions. The Kentucky Radler at Hyde Beach Kitchen + Cocktails, for example, mixes whiskey and beer, and the result is delicious. Who knew?!
Lyssa Goldberg, Web Editor
Craziest thing you ate this past year: Grasshoppers. I tried them at Dos Caminos on Fort Lauderdale Beach, where they serve guac topped with chapulines (grasshoppers), which is a popular pairing in Mexico.
Most memorable dish: Pasta carbonara at Taverna Trilussa in Rome during my trip to Italy. More than six months later, I'm still daydreaming about that bowl of pasta. Luckily, Louie Bossi's on Las Olas makes a mean carbonara as well.
Food trend you're most excited for: More clean-eating experiences you don't have to feel guilty about, like DIRT in Miami.
Trend you're over: Prohibition-themed everything. It's a cool aesthetic, but every new restaurant and bar that opens nowadays is doing it, and it's starting to look unoriginal and overdone.
Favorite food trend of this past year: “Middleterranean” cuisine (a blend of Mediterranean and Middle Eastern food options). I fell in love with Mediterranean/Middle Eastern food during a trip to Israel and have been obsessed ever since. I was so happy to see so many Middleterranean restaurants open last year and am excited about others that are still coming.