From unexpected desserts to changes in dining habits and a condiment ready for its turn in the spotlight, read on for our food editor’s forecast of what will be big in L.A. food in 2025.
What will we see more of? Sipping on a Manhattan cocktail at your favorite third place hang where you've become a regular; cookbooks from beloved L.A. cooks and bakers; and fondue pots used to make retro recipes.
What will we see less of? Middle-class chain restaurants will continue to shutter across the board.
One advantage of being someone who writes about food (apart from getting to taste a lot of good food) is that I get to talk to all kinds of people involved in the food scene in L.A., from chefs to restaurateurs to frequent diners. That gives me insight into what trends are bubbling up and will likely come into full view this year.
From unexpected desserts to a condiment ready for its turn in the spotlight, here's my 2025 forecast of what will be significant in food.
Drink: Manhattan
The classic manhattan made with whiskey, sweet vermouth, bitters, and a maraschino cherry garnish
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Drew Beamer
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This one is for all the cocktail enthusiasts out there. You might remember when an Old Fashioned was the drink everyone couldn’t wait to get their lips on. (Thank you, Don Draper.) Then, more recently, the martini had its day (I like mine extra dirty with vodka), as well as the Negroni.
So, it begs the question, what’s next? Allow me to reintroduce you to the Manhattan. It’s the perfect drink served midway between a martini, negroni, and old-fashioned, made with whiskey, sweet vermouth, and bitters and served in a coupe or champagne glass. The profile will taste familiar, while being a slight swerve away from your regular go-to drink.
While Los Angeles remains the strong beating heart of the SoCal culinary scene, I predict that more and more, we’ll see new and exciting restaurants open further south in Orange County.
Along with its never-ending choices of food halls and strip malls, there's also now stand-out South and Southeast Asian restaurants such as Indian cuisine at Kahani in Dana Point and Nok’s Kitchen in Westminster, which specializes in Laotian food. Both offer singular experiences that aren’t always found in L.A.
There are also various high-end tasting menu experiences, such as Knife Pleat in Costa Mesa and Marché Moderne in Newport Beach. They're easier to score a reservation at than L.A. eateries and are a little more affordable. I predict I’ll be checking the traffic on the 405 in 2025 to enjoy a memorable meal.
Dessert: Pavlova
2025 is pavlova's year.
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arturrro
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The meringue dessert will have a big year for professional and home bakers alike; whipped egg white meringue with added sugar, baked until it reaches a solid consistency.
The easy-to-make yet elegant-looking dessert is perfect for a low-effort recipe with a unique flavor and texture and is ideal to impress a group of friends. If you need inspiration for your recipe, look no further than this clip from the popular children’s cartoon Bluey.
Cookbooks: L.A. rules
Two prominent figures in the L.A. food scene, Nicole Rucker and Roy Choi, will both publish cookbooks this year
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Courtesy Nicole Rucker
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Two titans of the L.A. culinary scene are releasing cookbooks in 2025, which I’m excited about. Both will arrive in the Spring: Nicole Rucker’s Fat + Flour: The art of a simple bake and Roy Choi's The Choi of Cooking. I love that both offer simple recipes that fit perfectly into my regular cooking rotation.
Gathering: Slow hangs at third places
This is for my fellow millennials and those under. Young people today need a place for community, such as a bar, coffee shop, or diner, and I predict more will become regulars in these spaces and get to know their fellow customers.
We have been burrowed away in our separate living quarters for too long. It’s time to get out, meet people, talk to them, and make friends. Your 2025 will be all the better for it.
Dining out: The disappearance of traditional middle-class restaurants
Red Lobster and others saw big closures this year and more will be coming in 2025
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Patrick T. Fallon
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On our way to a food event, I talked with a colleague, Lucie Russo, who predicted something that I found especially true: We will see fewer of a specific type of middle-class restaurant. How many chain restaurants have shuttered their doors this past year, with places such as Buca di Beppo and Red Lobster filing for bankruptcy?
What's left will likely be fast-casual restaurants offering food that can be delivered quickly via apps, along with a $$$ tasting menu for those who can afford it.
Rituals: Dinner parties
Dinner parties are the new going out in 2025
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Nikki Nixon
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Courtesy Asi Asi
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More people are hosting their friends and family at home to offset the cost of going out. It also means sharing favorite recipes, which is the perfect way to connect and express appreciation for someone.
A combination of the cookbooks I mentioned before and the dinner parties. Many people will host monthly get-togethers, focusing on one cookbook, where each person cooks a recipe — a way to improve your cooking skills and keep up on the gossip.
Recently, Molly Baz, the food personality and cookbook author, unveiled her line of artesian mayo called Ayoh! Choices include dill pickle, hot Giardina, and Dijon. She won’t be alone — we’ll see a significant boost in flavored mayo sold at stores and slathered on various foods at resturants.
Restaurant Relics, a vintage restaurant clothing pop-up started by Justin Bolois, can be found in various storefronts and restaurants across the East Side. It sells clothing and ephemera (think clothing, hats, ashtrays, and commemorative pins) from past and current restaurants from the 80s and 90s. As a continuation, we’ll see restaurant merch, both new and old, being worn by those in the know to flex their sense of cool. If you need further inspiration, look no further than my gift guide.
I recently visited New Orleans, where I had dinner at Hungry Eyes, which advertises itself as a throwback to the 1980s. While I didn’t see much evidence of this on the menu — just the decor and the vibe — it got me thinking about how we, as a culture, are ready to see some retro dishes at home and in restaurants.
Think of cheese and arugula sandwiches topped with sundried tomatoes, lemon-buttered swordfish, Viennetta ice cream cake, and lots of Jello molds, all using contemporary cooking methods and ingredients.
Kitchenware: Fondue pots
Everybody will be taking a dip into the fondue pot in 2025
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Angela Pham
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Recently, my wife purchased a retro fondue pot, and we fell in love with it. This tableside cooking apparatus can make various sweet and savory dishes, including your favorite dips, stews, and braises. She uses it to make her grandma’s bagna càuda recipe. I predict we will see an uptake in fondue experiences at home and restaurants.
