They linger on menus. They flood your Instagram feeds. They compel you to drop upwards of $8 on a skimpy bag of questionably nutritious seeds. You know what I'm talking about: the food trends that, linger as they do, we wish would just go away. This week, the Food52 shared their thoughts: What are the food trends that, for you, just won't die? (And which would you defend?)
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Olivia: I love beets as much as the next guy but I'm over the beet salad on menus. Whether it's dolloped with yogurt, dotted with goat cheese, or tossed with nuts, I'm ready for the next gen of beet preparation.
Jackie: Olivia, we are sharing brainwaves today. The field greens salad with candied walnuts or pecans, goat cheese, some dried cranberries, and a raspberry vinaigrette: Boring. With so many ingredients out there, come up with something new!
Jovan: I'm over chia. Chia pudding, chia parfaits, chia bread, chia whatever. Not chia pets. Those must live on.
Jane P.: So over quinoa in wraps, on salads, turned into pudding, toasted for granola, dumped in a bowl... Let's all just admit that brown rice is so much better.
Megan: Kale Caesar. I don't understand how swapping the greens makes it special and worthy of a $16 price tag. Over it.
Leslie: I will forever stand by the smoothie bowl—eating it with a spoon makes it last longer, and who doesn't love granola, fruit, and peanut butter on top of their smoothies?? Actually, wait, I love all of these things. Long live the kale Caesar, chia-sprinkled, quinoa-beet salad!!
Jane W.: I recently saw something about a deep fried pumpkin spice latte and almost emigrated.
Micki: YES! Pumpkin spice. Okay places: baked things that actually have pumpkin in them (like muffins, bread, etc.). Not okay places: pretty much everything else.
Hillary: Pickle plates. I love pickles, but that's not what I want to eat when I go out.
Ali: Sriracha, toast, avocados—separately and together.
Carmen: +1 on toast! Not about to dish out mad money for that.
Jane W.: I hear you, Ali, but I'm not ready to let go. Feel free to send me back to 2013.
Lauren L.: Packaging that says "gluten free" when it never had any gluten in it anyway.
Gabi: Lauren, preach. "Gluten-free water"? Well, that's a relief.
Jovan: Too late to add crêpe cafes? Salmon and capers and cream cheese crêpes with a side of wilted "spring" salad. Crepes in cones, too. Just no.
What food trends make you feel fatigued? Which will you defend to the end of time? Take a stand in the comments.
Photo of avocado toast by James Ransom
On Black & Highly Flavored, co-hosts Derek Kirk and Tamara Celeste shine a light on the need-to-know movers and shakers of our food & beverage industry.