This year set a table full of amazing restaurant trends,
including the continual
improvement on toast, the way
big ideas took shape in tiny spaces, and how high-end hot pot
exploded all over America. And over the course of 2019, tons of incredibly
talented restaurateurs, chefs, bartenders, and culinary businesspeople came up
with ways to improve our eating experiences.
Here are five of the best things that restaurants and
related business did this year—and that they hopefully plan to do a lot more of
in the future.
It takes two (or more)
Like the concept of supergroups in the music world, the
top women of the restaurant world paired off and powered up this year. In Los
Angeles, local Jessica Koslow of Sqirl
worked with Gabriela Cámara of San Francisco’s Cala and Mexico City’s Contramar to launch Onda.
Perhaps the year’s most anticipated restaurant, it brought together two cities, two styles, and two cuisines into one incredible space. In Washington D.C., Carlie Steiner and Anna Bran-Leis each operate their own restaurants (Himitsu, now known as Pom Pom, and Taqueria Del Barrio), but came together to open a cheery, friendly neighboring spot, Dos Mamis.
And just squeaking in before the end of the year, four
of Detroit’s best-known restaurateurs and chefs—Ping Ho and Sarah Welch of Marrow and Kiki Louya and Rohani
Foulkes of Folk—formed to a group
called Nest Egg and opened wine and seafood spot Mink.
Wallpaper is no longer an afterthought
Statement wallpaper has been big at restaurants for a
long time, but 2019 took it to the next level—looking good enough to eat.
At San Francisco’s Che Fico Alimentari, the more
casual offshoot of last year’s hit, Che Fico, the delightfully patterned
wallpaper’s rosy rosettes in the center of the diamond pattern are all made of
various meats and charcuterie, referencing the restaurant’s star product.
Across town, the restroom wallpaper of Breadbelly, which specializes in Asian
and Asian-American pastries, features durian, cherimoya, mangosteen, and other
treasured fruits of Southeast Asia.
Seattle’s Ben Paris features a whimsical sea creature mural in the dining room, but the connected hotel lobby wallpaper was inspired by the famous Pike Place Market—among other things—especially the seasonal produce and local seafood.
Incubators are not just for tech startups
From Tuscaloosa to Tacoma, everybody is sick of food halls—especially the watered-down, overhyped versions that have been pushed out en masse around the country. But there is one genre of food hall that is picking up steam and still getting everybody excited: culinary incubators for entrepreneurs struggling to get access to the resources needed to start businesses.
Fisher’s Test Kitchen in Indianapolis and BLVD MRKT in Los Angeles each operate some version of this idea, and the trend is only getting bigger. San Francisco’s La Cocina Municipal Marketplace, which focuses on low-income immigrant and women of color chefs, didn’t quite open on time this fall, but should land early next year.
Around the same time, the Tukwila Village Food Hall
just outside Seattle should open. Run by the Food Innovation Network, it
provides a home for participants in the non-profit’s program to help launch
food businesses primarily by low-income refugee and immigrant entrepreneurs.
Like chivalry, hospitality is not dead
Most parents come well-packed with what they need to
change their children’s diapers, but that doesn’t make it any less of a relief
to walk into a bathroom and see that they’ve got diapers and wipes
As Asheville-based Tupelo Honey Café expanded to places like Boise, Idaho, they brought bit of Southern hospitality with them by keeping diapers in the bathrooms, as do tons of independently-owned restaurants around the country, like JuneBaby and Sen Noodle House in Seattle.
Similarly, places like Chicago’s Oriole and Seattle’s Harry’s Fine Foods keep menstrual products in their restrooms for customers. It’s a small notion that makes those who know that they might someday need one feel welcome.
Mocktails finally get respect
As anyone who has been sober—whether temporarily due to
pregnancy or health, or permanently—before about 2017 can tell you, restaurants
did not used to care what you drank if you didn’t want alcohol. Beyond the
standard soda gun, non-drinkers were pretty much out of luck.
But while that changed in recent years and a few nice
bottled sparkling waters or mocktails popped up, this year brought a near-tidal
wave of both options and respect for the non-drinker’s beverage needs. Restaurants
now brag about their house-made shrubs and sodas and keep kombucha on tap with
the beer, and spirit-free drinks popped up front and center on cocktail menus—like
hot NYC cocktail bar Existing
Conditions, where they’re on the first page—finally released from the
corner of shame in the back.
More must-read stories from Fortune:
—Meet Yolande Milan Batteau, wallpaper atelier to the elite
—This club bridges the gap from coworking space to after-hours lounge
—Gift Guide: The best gin, tequila, mezcal, cognac, and more
—A background in education helped Emily Hyland build a pizza empire
—This party kit startup’s new hotline could save the day this holiday season
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