Many chefs and restaurateurs who spoke to the Tribune said they hesitate when forecasting trends for the new year, especially in a climate where things often go “viral” without rhyme or reason. No one knows what will stick. But some things can be anticipated by paying close attention to what’s already catching on in the grocery aisle and what’s creeping up in conversations in restaurant kitchens. The Tribune spoke to a handful of notable names behind popular Chicago digs to unpack what diners should expect this year. Here is what they think is worth watching in 2025. Fine dining continuing to find ways to bring the magic Jason Weingarten, CEO of Alinea Group, made a clear distinction between creating food trends for the sake of it and continuing to curate experiences that are new to chefs and diners. In fine dining spaces such as Alinea, Weingarten anticipates the continuation of “magical” dining experiences as chefs “learn more about themselves and the world.” “Diners are not just going out for food, but truly, for entertainment,” Weingarten said. “They want to have great service. They want to have an ambiance that they’re excited to be in, away from home. And when I think about experiences that I’m usually most excited about, or customers or our guests are, it’s usually experiences that transport them.” Alinea is celebrating its 20th anniversary this year and has plans to expand concepts to new venues and bring tribute menus from renowned chefs. Less alcohol consumption Weingarten said there is likely to be a more concerted effort to create beverages that are beautiful, fun and delicious without alcohol. Alinea may have been ahead of the curve with its zero alcohol cocktail cookbook, but Weingarten said he expects more and more restaurants to offer innovative non-alcoholic pairings for fine dining experiences — “creating avenues for social connection without the social pressures associated with alcohol consumption.” Statistics show that alcohol consumption is being increasingly viewed as unhealthy and a 2024 Gallup poll pointed at a majority of Americans thinking reducing alcohol intake is best for the average drinker. Other surveys and statistics from 2024 show Gen Z, the generation of people born between 1997 and 2012, is drinking less and less alcohol than previous generations. Weingarten predicts that cohort will continue the effort in the new year, as younger consumers are also increasingly prioritizing mental and physical well-being, which influences their consumption choices. For a dry January, 8 nonalcoholic wines and wine alternatives worth seeking out Chicago bars see demand rise for inventive spirit-free drinks Deeper dives into different cuisines Diners are being pulled toward different ethnic foods, says Paul Virant, executive chef and owner of restaurants Vie, Vistro Prime and Gaijin. “I definitely think that this has been going on for a while, but I think that people will continue to do deep dives into different types of food within particular cultures,” Virant said. “People are going to start to really embrace it, which I think is cool.” Mexican food has had a significant presence for a decade, Virant noted, while Filipino food has slowly emerged in recent years. He expects people will flock to places that offer a mix of different cuisines coming together. A bit fusion-like, but focused more on standalone foods that unexpectedly, work extremely well together. Virant recently had dinner at a Korean restaurant where he had an Italian pasta-type dish with a variety of umami-rich roasted mushrooms and pork. He said it stood out to him as the kind of meal people are craving. Japanese fare, which has always been popular, could take off even more, he suggested. Virant’s restaurant Gaijin specializes in okonomiyaki, a type of savory Japanese pancake from Hiroshima and Osaka. Virant anticipates diners will continue to seek out new flavors, just as they’re discovering new parts of the world to visit. And in restaurants near and far: “There’s going to be a more diversified group of chefs that are running kitchens.” Digital checks are getting more and more popular with diners and servers Paying the check digitally instead of waiting for the check will give diners more flexibility with timing and allows servers more time to give good hospitality, said Kevin Boehm, co-founder and co-owner of Boka Restaurant Group, who expects more and more restaurants to get behind the technology this year. “If you think about the check process, it’s always a little clunky,” Boehm said. “Because when you’re trying to be hospitable, you don’t really want to drop off the check until someone asks for it, right? Which is strange because within hospitality, usually you want to be somebody who kind of predicts what people need before they need it, right? A lot of times you’re looking for somebody, and you’re giving them the international hand signal.” Boehm said the payment system is common in Europe and starting to come into America. “It just has a simple little QR code that is in a little tiny laminate on the table that you can hit and you can pay your check, and you can just leave whenever you want to. It’s one of those few win-win for guests and restaurants.” A moment for masa Michelin-starred chef Carlos Gaytán, who owns Tzuco in Chicago’s Gold Coast, is looking forward to heirloom ingredients and indigenous flavors having a defining moment. “We expect a continued focus on heirloom ingredients like masa and Indigenous flavors and elevated plant-based dishes featuring Mexican staples like nopal and epazote,” Gaytán said. “Masa will be a defining ingredient in 2025.” Masa, a dough made from ground corn — typically used in tortillas, tamales and tostadas — is the foundation of many traditional dishes in Mexican and Latin American cooking. At Tzuco, Gaytán uses it in traditional dishes such as tetelas, tlacoyos, and tlayudas, to showcase its versatility and cultural significance. More sea moss Boehm is cautious about calling sea moss a full-blown trend for 2025, but could not deny its rising popularity. “Sea moss is going to continue to be a hot ingredient as its health benefits become more well known,” Boehm said. “It’s crazy healthy and gives recipes a thicker consistency when it’s added right.” Research shows that sea moss may be linked to improved gut health, blood sugar regulation and skin health. Mini cakes and fuss-free desserts Candied fruits and vegetables are everywhere, says Anna Posey, executive pastry chef at Michelin-starred Elske. Posey said Camilla Wynne’s book “Nature’s Candy,” released in October is already casting a “wonderful influence.” The classic tradition of imbuing fruit with a glistening sugar glaze can be daunting, but is widely accessible as far as ingredients go. Also on Posey’s radar are “less extravagant layered cakes, more mini cakes — not quite cupcakes.” And cakes that are special but not fussy. Posey, who owns Elske with her husband David, said Zoe Kanan of Elbow Bread in New York is making small vintage Charlotte Russe cakes, which could be booming in the near future. Posey also notes: “’Dinner party kitsch’ cookbooks from the 1950 and ’60s have always been interesting to chefs and pastry chefs alike! I think the look of these desserts will become trendy again this year.” Visually appealing coffee drinks Coffee shops can be a good marker of what flavors people are intrigued by, beyond the classic vanilla, hazelnut and caramel. Bailey Manson, director of innovation at Intelligentsia Coffee, said for most coffee shops, including the Chicago-based chain, the seasonal and signature menu is what pulls in customers. These often limited-edition offerings where baristas can gauge the appeal of a flavor, such as Intelligentsia’s new smoked salt maple. Manson said more and more, people are seeking out aesthetically compelling drinks. “Visual appeal is probably the most important trend with these offerings,” Manson said. “We largely drive visual appeal through garnish, colorful ingredients and layering. Of course, it’s the ultimate flavor experience that needs to be amazing and will have folks coming back.”