STATEN ISLAND, N.Y. — The National Restaurant Association predicts that nostalgia and affordability will drive what Americans eat at restaurants in 2026, with comfort classics and protein-packed meals leading the way.
The association’s 2026 What’s Hot Culinary Forecast, released Nov. 19, shows diners want familiar dishes reimagined with global influences while keeping costs down. The report draws from a survey of hundreds of culinary professionals conducted in October 2025.
The report’s highlights shine through in many Staten Island eateries. Take Ralph’s Sports Bar, which has carved out a burger niche with its own spin on smash burgers — crispy griddled patties stacked on soft buns with fresh toppings. Over in Stapleton, Pastavino elevates protein-based dishes with wholesome touches like spinach and seasonal vegetables. At Castleton Corners, Korean-inspired Tokyo Sushi serves carb-free bowls, including a classic Bibimbap — a tradition as enduring as the restaurant’s 40-year history. Andrew’s Diner rotates house-made comfort soups, one of the few spots on the Island to ladle up matzo ball soup made with fresh chicken stock. And in Eltingville, Bowl Me Up caters to health-conscious diners with customizable protein bowls featuring a variety of hearty options.
Pastavino’s branzino fillet with almonds over salted spinach is pure 2026—clean, elegant, and perfectly aligned with next year’s flavor-forward trends.Courtesy of John Gorga
“Comfort and value are the twin pillars shaping America’s menus right now,” said Dr. Chad Moutray, chief economist for the National Restaurant Association. “Consumers are seeking meals that deliver joy and familiarity without breaking the bank, and operators are meeting that ask with creative takes on comfort classics and sourcing local ingredients that make healthy choices easy.”
Soup is set to trend in 2026, according to industry experts—and Andrew’s Diner is ahead of the curve. From classic matzo ball to creamy broccoli, their lineup is right on point.
Local sourcing topped the list of 10 overall trends, with restaurants featuring ingredients from nearby farms and producers. Comfort foods like soups, stews and burgers ranked second, offering diners emotional connection through nostalgic favorites.
Value menus ranked third as restaurants strive to balance creativity with affordability for price-conscious diners. Smash burgers have surged as a social media darling, blending nostalgic charm with endless flavor combinations. Interestingly, Staten Island’s own Smashburger had a brief five-year run before closing in October 2020. The 84-seat spot at 4318 Amboy Road debuted on October 21, 2015, serving its signature butter-griddled smashed patties on artisan buns alongside indulgent treats like Häagen-Dazs shakes, Butterfinger malts, and Avocado Club sandwiches.
Emerging trends include clear menu labeling to help diners make informed choices, allergen-friendly options for guests with dietary restrictions, and global comfort foods that reimagine homestyle dishes from around the world. On Staten Island, you’ll find Jimmy Max in Westerleigh, celebrated for its gluten-free pizza, pasta, and chicken parmigiana. Mona Lisa Pizzeria in Annadale makes ordering easy with clearly marked gluten-free crust and pasta selections. And, just to spotlight a homegrown success story: Campania Coal Fired Pizza—now with locations in Dongan Hills, Eltingville, and Tottenville—rounds out the list with vegan-friendly dishes and allergen-conscious modifications.
According to the National Restaurant Association, operators are streamlining recipes by cutting back on additives and artificial dyes, while embracing compostable and reusable packaging to reduce waste. Protein also stands out as a star ingredient, appearing as an add-on in everything from coffee to pancakes. The forecast notes that diners are craving protein-rich diets for muscle building and weight management—another sign that health and wellness continue to shape food choices.
Protein is powering 2026 menus—and Bowl Me Up is leading the charge. Their customizable bowls make it easy to add protein for muscle-building and wellness goals.(Advance/SILive.com | Pamela Silvestri)
The report notes that protein pairs with spicy flavors as consumers add chili-lime, ghost pepper, hot honey and gochujang to meat, seafood and tofu. Gochujang is a fermented chili paste that Korean restaurants like Tokyo Sushi have been making from scratch for years. It is a complex condiment that is simultaneously sweet, savory and zesty made from rice, soybeans, salt and dried chilies.
“The 2026 forecast highlights a restaurant industry that continues to adapt to changing tastes and economic realities,” Moutray said. “It is driven by connection and creativity, bringing fresh energy to classic favorites while celebrating the global flavors that make dining out an experience.”
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