{"id":330685,"date":"2026-07-06T14:10:14","date_gmt":"2026-07-06T14:10:14","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/330685\/"},"modified":"2026-07-06T14:10:14","modified_gmt":"2026-07-06T14:10:14","slug":"will-these-food-trends-make-their-way-to-tampa-bay","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/330685\/","title":{"rendered":"Will these food trends make their way to Tampa Bay?"},"content":{"rendered":"

What\u2019s 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 \u2014 and sound off in the comments with the trends you\u2019ve been seeing.<\/p>\n

Frozen yogurt\"\"<\/p>\n

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\u2019s 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?<\/p>\n

Savory cocktails\"\"<\/p>\n

Dirty martini fans, this one\u2019s 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\u2019s clear that savory, salty, umami-packing quaffs are all the rage. There\u2019s the MSG Martini from Bonnie\u2019s in Brooklyn, where vodka or gin gets a kick of olive brine and MSG and shaoxing wine in place of the regular vermouth; Scottie\u2019s Martini at San Sabino in New York, where a fat-washed \u201cgarlic bread vodka\u201d is paired with spicy brine; and a bell pepper daiquiri served at Chicago\u2019s 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\u2019t wait to get there.<\/p>\n

Waiting in line for food<\/p>\n

Culinary collaborations are all the rage right now<\/a>. At a couple of recent collab events in Tampa, I\u2019ve 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\u2019s dreamy burnt ends or a cheesy Croque Monsieur from Bar Terroir\u2019s brunch takeover at The Salty. It begs the question: Is line culture coming to Tampa Bay? Wait times for the goods at the region\u2019s 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\u2019s 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. \u2014 Meaghan Habuda, assistant food and dining editor<\/p>\n

More mezcal<\/p>\n

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 \u2014 I was first introduced to the experience at Mezclaria Tobala above Whisler\u2019s in Austin, Texas, over a decade ago. So I was delighted to see Quiote Tequilaria in South Tampa<\/a> 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?<\/p>\n

\u2022 \u2022 \u2022<\/p>\n

The Tampa Bay Times Food Hub launched in 2026, a four-person team covering Tampa Bay\u2019s dynamic and expanding food scene. You can contribute to the hub through our journalism fund by clicking here<\/a>.<\/p>\n

Want food news weekly in your inbox? Sign up for our newsletter<\/a>.<\/p>\n

Top 50 Restaurants: Check out our food critic\u2019s list<\/a> of the area\u2019s best spots.<\/p>\n

Follow our updates on the local restaurant landscape on Instagram at @tampabaytimesfood<\/a>.<\/p>\n