The Hottest Food and Drink Trends of 2017
1 of 16 © Emily Bolles
There are lots of variations of the classic pizza pie—from niche regional varieties to cheffed-up plays on the form. One of the food world’s favorites this year? Detroit style pizza, with its thick, focaccia-like crust and toppings tucked beneath the cheese. Beyond Motor City limits, grab a taste of Detroit’s iconic pie at Blue Pan Pizza in Denver and Emmy Squared in New York City.
2 of 16 © Dining Innovation New York, INC
With Japanese imports, like Osaka-based noodle chain TsuruTonTan, arriving in New York late last year, and homegrown spots like Ima in Detroit, these fat, chewy noodles are stepping into the spotlight.
3 of 16 Courtesy of Estela
Cauliflower may be the current “it” ingredient of Q1, but celery will be coming on strong in 2017. The mellow stalk is popping up in trendy restaurants all over the country—getting the kimchi treatment at Maybeck’s in San Francisco to playing the starring role in chef Ignacio Mattos’ artful salad at Estela in New York City.
4 of 16 © Evan Sung
It’s boom time for pasta, with more restaurants than ever exalting the art of the noodle. In Charleston, Michael Toscano gives the Italian noodle Southern flair at Le Farfalle, and anticipation continues to build for Evan Funke to open Felix in Los Angeles. Plus, cookbooks are preaching pasta’s virtues to home cooks, with Sicily by Melissa Muller. Get in on the action by ordering Missy Robbins’ must-order malfaldini at NYC hotspot Lilia.
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