What’s trending around the country right now in the culinary world? Here are some things the Food Hub has noticed lately. Place your bets on which ones will come to Tampa Bay soon — and sound off in the comments with the trends you’ve been seeing.
Frozen yogurt
Frozen yogurt is fancy now in New York City. Compared to 2000s staples like Pinkberry, Red Mango and 16 Handles, froyo shops with lines around the block serve a light, elegant yogurt with lavish, high-end toppings. Customers are drawn to the craze for this type of froyo’s natural ingredients, high quality and simple aesthetic. One popular spot from Madrid, Myka Greek Frozen Yogurt, debuted its first American flagship location in Miami before heading to the Big Apple. Could the Butterfields, Madison Fares and Cultures of New York come to Tampa Bay next?
Savory cocktails
Dirty martini fans, this one’s for you: Savory cocktails are making a splash all across the country, and it goes way beyond a simple dash of olive juice. From Parmesan espresso martinis to cacio e pepe gimlets, one glance at any number of cocktail menus from New York to San Francisco and it’s clear that savory, salty, umami-packing quaffs are all the rage. There’s the MSG Martini from Bonnie’s in Brooklyn, where vodka or gin gets a kick of olive brine and MSG and shaoxing wine in place of the regular vermouth; Scottie’s Martini at San Sabino in New York, where a fat-washed “garlic bread vodka” is paired with spicy brine; and a bell pepper daiquiri served at Chicago’s After. Beyond a few miso-tinged cocktails and some (very good) tomato-tinis, Tampa Bay could definitely stand to jump on this trend. The world of savory cocktails is so much bigger, and I can’t wait to get there.
Waiting in line for food
Culinary collaborations are all the rage right now. At a couple of recent collab events in Tampa, I’ve seen people lined up outside the host establishments before the doors open, hoping to be among the first to taste (or post about) the glorious menu mashups that brought them there, whether it was two Supernatural Food & Wine sourdough doughnuts topped with The Brisket Shoppe’s dreamy burnt ends or a cheesy Croque Monsieur from Bar Terroir’s brunch takeover at The Salty. It begs the question: Is line culture coming to Tampa Bay? Wait times for the goods at the region’s most popular restaurants and bakeries are nowhere near as diabolical as those in, say, New York (*cough* froyo *cough*). But with folks eager to score limited drops from their favorite food spots during these one-off collabs, perhaps it’s only a matter of time before the queues expand and become the norm for our dining scene. We certainly have the necessary ingredients to draw daily lines that stretch down the block: crowds and buzz-worthy restaurants. — Meaghan Habuda, assistant food and dining editor
More mezcal
If drinking tequila can be a party, experiencing mezcal can be a trip to the spirit world. Mezcal bars and tasting rooms have been on trend for a while now — I was first introduced to the experience at Mezclaria Tobala above Whisler’s in Austin, Texas, over a decade ago. So I was delighted to see Quiote Tequilaria in South Tampa step into this space with not only a stellar mezcal menu, but a knowledgeable proprietor in Gene Davis and a vibe befitting a mezcaleria. Places like Agave Restaurant and Lona have solid selections, but will other spots continue to follow?
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The Tampa Bay Times Food Hub launched in 2026, a four-person team covering Tampa Bay’s dynamic and expanding food scene. You can contribute to the hub through our journalism fund by clicking here.
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