The 8 Food Trends That Died in 2017
These food trends won’t completely die in 2017, but they have lost their luster. They’re passé. Some of these foods may still be delicious, but they’ll be removed from menus of trendy restaurants, so they can be replaced by duck wings, habanero jam, Buddha bowls, kimchi, beets, pork belly sliders, and gourmet carnival food like mini corn dogs.
8. Tater Tots
What used to just be a staple breakfast food for the Lunchable-kids surged in popularity at happy hours across the nation with American and sometimes international twists. New iterations of these fast-casual and street-food inspired meals will replace tater tots in 2017.
7. Acai Bowl
They spiked in popularity in 2009, when these purple semi-sweet berries were declared a “superfood” by Oprah and Dr. Oz. Soon after, a smoothie-like acai base topped with fruit and granola was born with a $8-$14 sticker price that attracted crowds and lines around the block at acai shops like Basik, in San Francisco. Plus, they’re loaded with sugar. In fact, there is 96 grams of sugar in Jamba Juice’s 24 ounce acai bowl. That’s more than two Coca-Colas.
Hamburgers have always been popular, but sliders have made their mark in the past few years. They’re easily shareable and because of their small size, lend themselves to experimentation and premium ingredients. It’s part of a fast-casual dining trend that will continue through 2017. However, Gen Z and Millennials are crossing their fingers that they’ll keep the small sandwich-like appetizer, but completely reinvent the flavors and bun choice for the rest of 2017.
5. Moscow Mules
Yes, it’s not a food, but the drink has long been on bartenders’ list of least favorite drinks to make. Not because it’s difficult to make, but because it’s been overdone and many suspect drinkers are just attracted to the copper mug. What’s worse is the drink’s popularity has made the signature copper mugs a target for theft at bars.
4. Deviled Eggs
The savory treat became popular in the Midwest and the South in 1945 after WWII, partly due to its affordability, however, in recent years, the appetizer is often found adorned with upscale and innovative additions like caviar, crab meat, truffles, and sriracha. At this point, it’s being relegated back to the Midwest and South where there is too much history to let their staple die.
3. Truffle Oil
Truffle oil to flavor fries, burgers, and sauces is over. Chefs need to find another cheap and enticing flavor to keep patrons coming back. Shaved seasonal truffles attract foodies with its complex taste and expensive price tag, but the oil version is too often artificially enhanced and used as a crutch by chefs. It’s on its way out.
2. Brussel Sprouts
These once hated vegetables by children started trending after small New American restaurants and large chains started preparing them differently in 2013. Instead of the century-old pastime of boiling or sautéing the veggie with a dollop of butter, 2016’s crispier oven-roasted method was preferred. Even with brussels’ nutritious values, they’re still just a flash in the pan.
1. Avocado Toast
This is by far the most overdone trendy food of the year. The typically vegan meal started in Australia, but is now at every US brunch restaurant and craft coffee shop. Restaurant owners relish in the shear margin they make on a $7-$14 toast. The bad news is they’re not completely over. Like the slider, toast is reappearing with innovative additions and substitutions. Maybe they’ll first substitute the high price tag for something more reasonable, so millennials in Australia can afford a down payment on a house.
Just in case you thought this list skipped glaring passé foods, here is a list of food trends that are no longer passé, but borderline defunct from the trendiest restaurants: kale, gourmet grilled cheese, Kombucha, bacon, and cake pops. Unless the defunct food has been artfully reimagined, like kale’s modest resurgence under a caesar dressing guise, it’s been long forgotten by du jour chefs.
Are there still holes in the list? Comment below. Look out for Food Trends of 2017 and Beyond coming soon.
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