As January arrives and another year begins, it’s time to peer into the culinary crystal ball and see what’s taking shape on menus across Sonoma County. Cutting-edge gastronomy has had its moments here, but this is largely a region devoted to real food, honest storytelling and once-in-a-lifetime experiences. Those values now sit at the center of the food trends shaping 2026.
Spectacle is out. Connection is in. Diners are no longer chasing every TikTok novelty (we’re looking at you, Dubai chocolate) or racing to pickle the next unsuspecting ingredient. Instead, there’s a clear shift toward food that feels cozy, meaningful and comforting, alongside a deeper embrace of global cuisines. We’re craving consistency and care, not gimmicks — and we want to eat together, which means more sharing, more group dining and more dishes designed for the middle of the table.
The GLP-1 effect is also reshaping how Americans eat, influencing how grocers and restaurants think about high-protein, high-fiber and less-processed foods. Meat is back in vogue after many consumers recoiled from heavily manufactured plant-based alternatives. At the same time, rising beef prices are pushing cooks toward alternative cuts and nutrient-dense, cost-efficient organ meats that are quietly finding their way onto menus…