It’s mid-January and the restaurant world is already off to the races. New Toronto restaurants are popping up and Winterlicious is giving us extra reasons to bundle up and brave the cold, and our group chats are once again full of “where should we go?” texts.
But as we look ahead, what trends will actually define 2026 — and which bits of hype are ready to be retired? Will steakhouses continue their reign, or will more budget-friendly options step in to soften the blow when the bill arrives?
I don’t have a crystal ball, but I do have opinions. Here are my predictions for what’s out in 2026 — and what we’ll be seeing a whole lot more of.
10 foods trends to look out for in 2026
1. Martinis get a garden glow-up
Out: Espresso martinis
In: Tomatinis
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Espresso martinis are undeniably delicious, but they keep me up way past my bedtime. Meet your new bestie, the Tomatini, created by bartender Jimmy Barrat for the opening of LPM Restaurant & Bar in Dubai. This vegetal twist on the classic martini is elegant, fresh and — with any luck — served with cracked pepper from a comically large grinder as seen at last year’s bartending World Class Finals hosted in Toronto.
How to make the perfect martini
Do you like your martini dirty, dry or wet? Bar manager at Bar Banane and the World Class Global Bartender for 2023, Jacob Martin gives us a primer on martinis and teaches us how to make one.
Read more2. Clear spirits step aside
Out: Vodka and tequila
In: Cognac
I predict a big year for cognac, which could take over the cocktail world in 2026. With the luxe vibe of aged whisky minus the big price tag, it’s a versatile spirit that doesn’t take itself quite as seriously as its cousins. Plus, with 1920s and Art Deco aesthetics continuing to show up across pop culture, it feels like the right time for the classic, citrus-forward sidecar — a three-ingredient cognac cocktail — to have its moment.
3. The freezer is the new bar cart
Out: Shaking it up
In: Freezer cocktails
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When I’m spending $20 on a cocktail, I'm all for bartending flair. When I’m making them for friends at home in a kitchen that recently exploded? Not so much. Freezer-door cocktails are not only a breeze for hosting, they’re automatically ready at the perfect temperature. Freeze your glass too, while you’re at it.
foodism's top home bartending tips to level up your drinks game
Whether you're hosting a party or just enjoying a night in, we've rounded up the best home bartending tips from the foodism team to help you out.
Read more4. Wellness, but make it useful
Out: Health foods
In: Functional foods
It’s not enough to be healthy — we want ingredients that actually do something. Functional foods, especially mushrooms, look set to dominate in 2026, in every format from broths and lattes to snacks. Focus, gut health and immunity are the name of the game, not just general *waves hand* wellness.
5. Protein is our new personality
Out: Beyond Meat
In: Protein everything
A few years ago, cutting-edge technology was 3D printing fake meat and fooling pundits with its bloody, meaty dupes. Fast-forward to present day and Beyond Meat is facing a decline in sales and a fall in demand for plant-based alternatives. Not only is red meat back in a big way culturally, but protein is also being plastered on packaging for everything from powders to ice cream to peppermint mochas. Time to bulk up.
6. The quiet luxury of tea
Out: Matcha
In: Hojicha
Perhaps it’s just wishful thinking — but I’m hoping the days of lineups snaking around the block for green-banana-bread-strawberry-yuzu mashups are numbered. Could hojicha — a Japanese green tea known for its roasted, nutty charm — be quietly stealing the spotlight? Probably not, but at least I might get some change back from $20.
7. Comfort beats concepts
Out: Futuristic
In: Nostalgia
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From new diners to the triumphant return of retro menu staples like the shrimp cocktail, 2026 is shaping up to be a full-blown celebration of sentimentality. Menus that feel familiar, comforting, and playful are taking over from overly engineered conceptual ideas that are often better in theory than on the plate.
8. The sandwich levels up
Out: Sandwiches (hear me out)
In: Sandwiches 2.0
After a huge sandwich boom in 2025, this year is all about refinement. The hype has settled and what we’re left with is better bread, killer fillers and ingredients that feel more intentional and less chaotic. If you couldn’t actually finish a sandwich for lunch, I don’t want it! Here’s to the 2026 sandwich dough-up.
Why these Toronto sandwiches get people lining up around the block
Toronto’s sandwich obsession has reached a fever-pitch, but how are these handhelds different from the sad lunches of our youth? The city’s top sandwich makers share why their creations have earned a cult following.
Read more9. Disconnect at dinner, reconnect with the land
Out: Farm-to-table
In: Table-on-the-Farm
If “farm-to-fork” makes you roll your eyes, you’re not alone. The local food economy movement is nothing new, but U.S. tariffs turned traceability into a sport last year. 2026 takes it one step further by cutting out the supply chain and allowing guests to “touch grass” on the farm. Restaurants like Down Home in Grey County invite diners into cozy kitchens where you can watch them cook ingredients harvested from their plot. It’s analogue, tactile and infinitely more satisfying.
10. An underrated veg gets its moment
Out: Kale
In: Cabbage
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Forget sad, wilted leaves and Charlie Bucket’s cabbage soup. This year, expect to see the underrated veggie in an endless catwalk of gourmet looks — charred, fermented, slawed or braised. Humble, affordable and endlessly versatile, cabbage is finally stepping into the limelight and we’re here for it.
