2023 Food & Drink Trends: Spring & Summer
Three O&B experts share their thoughts on what’s trending this season
Flying Solo
“One dining trend that has noticeably increased recently is solo dining, fueled by busy schedules, work commitments, and a rise in single-person households. The surge in solo travel has also contributed to this trend, as people exploring new destinations seek out local cuisine and dining experiences and embrace eating alone as an integral and intentional part of their journey. Whether you’re savouring a moment of solitude or occupying yourself by scrolling on your phone, solo dining is easier than ever.”
– Hannah Bacchus, Director of Restaurant Operations, Kindred Food + Drink, Alchemy, Braven
Season’s Eatings
“When it comes to spring and summer dining in Ontario, menu trends often highlight the best of the season’s harvest. Asparagus is all over our menu, and for a good reason! There’s nothing better using local, in-season produce harvested at its prime. As the warmer weather hits, strawberries, which also grow incredibly well in our province, start to make a comeback as well. At The Rabbit Hole, we love to feature ingredients from Tamarack Farms. In addition to their produce, they have some of the best lamb and pork I have ever had the pleasure of working with.”
– Andrew Nowry, Chef de Cuisine, The Rabbit Hole
Waste Not, Want Not
“One trend I am happy to say goodbye to are the extravagant cocktail garnishes that promote waste and excess. Instead of opting for something that looks nice but will end up in the bin once a drink is done, there’s a shift towards simple, consumable garnishes that look (and taste) just as good. When skewers are needed, think bamboo over plastic. Sustainability is key.”
– Steve Spooner, Senior Director of Restaurant Operations, Liberty Commons at Big Rock Brewery, O&B Café Grill Yonge Front, The Rabbit Hole, Shenanigans Pub + Patio
It’s Tiki Time
“After a long, drawn out winter, dining trends tend to transition towards light and fresh ingredients that complement warm weather and sunny skies. Refreshing salads, chilled soups, ceviches, and dishes highlighting local seasonal fruits and vegetables are front and centre. Summertime sees diners gravitating towards bright and vibrant dishes, as well as beverages featuring tropical tastes such as coconut, pineapple, mango, passion fruit, and lime. Tiki-inspired cocktails and those influenced by the Caribbean or Southeast Asia also rise in popularity, adding a touch of tropical paradise to outdoor patio dining.”
– Hannah Bacchus, Director of Restaurant Operations, Kindred Food + Drink, Alchemy, Braven
Keepin’ It Close To Home
“One trend I’m hoping to see gain more ground is an appreciation for lesser known ingredients that are native to Ontario. With the rising cost of fish like salmon, halibut, and cod, it could be time for other just-as-delicious catches to get their turn in the spotlight. There’s so many different varieties that can be sustainably fished in the Great Lakes. With a little more education, diners and home cooks will start to build their appreciation for food that grows right here at home.”
– Andrew Nowry, Chef de Cuisine, The Rabbit Hole
Spirit-Free and Low ABV
“There’s no slowing down when it comes to ‘low and no’ beverage options, which refers to low alcohol by volume (ABV) drinks like spirit-free cocktails and non-alcoholic beers. Wellness is top of mind with many local craft breweries jumping on the alcohol-free beer train, branching out to include booze-free cold teas and seltzers along with offerings that are low in sugar. Local also means a smaller carbon footprint…it’s a win-win.”
– Steve Spooner, Senior Director of Restaurant Operations, Liberty Commons at Big Rock Brewery, O&B Café Grill Yonge Front, The Rabbit Hole, Shenanigans Pub + Patio
Impactful Innovations
“It’s inspiring to witness guests becoming more conscious of their environmental impact, as 2023 sees a greater focus on eco-friendly ingredients, sustainable sourcing, and biodegradable packaging. Be sure to keep an eye out for drinks crafted from upcycled or locally sourced ingredients, while bartenders unleash their creativity with innovative waste-reducing methods. It’s an exciting time as everyone is working together in the spirit of positive change!”
– Hannah Bacchus, Director of Restaurant Operations, Kindred Food + Drink, Alchemy, Braven
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