Predicting the next big flavor trends has long been foodies’ favorite sport. In 2019 it was celery juice and milk tea; in 2018, it was charcoal ice cream and artisan pickles. But then, well you know, 2020 happened.
This year, restaurant operators may not be inclined to experiment with novel spice blends or exotic vegetables. But they still want to surprise and delight pandemic-weary customers, so it’s worth paying attention to the trends. Here’s a small taste of what we might be tasting in 2021.
