So, halfway through the year I like to post a report of Food Trends for the second half of the year. This year, of any years, it seems a lot has happened in 2025! We are astrologically in Mercury Retrograde, which is a good time to look back, re-evaluate and re-access. So here are Food Trends I have noticed, in Miami and beyond.

1. Collab Dinners I gauge new trends by things I see and also emails I get. I got a notice for the Collab Dinner Summer Series between Ghee Indian Kitchen and Wynwood’s Uchi Miami. This sounds like a mash made in heaven- joining delicious Indian food with fresh sushi!
2. Pop-Ups Are also a thing. You know they are when you Google Pop Up restaurants in Miami and Infatuation has a list of 14 recommendations! There is Yakiton Yatai at Seven Seas (a dive bar by Duffy’s) and acclaimed restaurant Entre-Nos is popping up at Tinta y Cafe in Miami Shores. Entre Nos offers local specialties like Sea Grape Sorbet and Bait Fish Crudo. Sounds… interesting.
3. Local, sustainable Food Is still a thing, as seen above from Entre Nos which sources 99% of their dishes from Florida. I never did like the idea of serving salmon at a Florida restaurant. We need to celebrate the plenty of tropical fruits and fresh seafood that come from our own backyard and ocean.
4. New York Restaurants Lots of New Yorkers moved down during Covid and beyond, tempted by our lack of personal income tax, wonderful weather and burgeoning cultural scene. Where the New Yorkers flock to, the New York restaurants follow. Most of them seem to be Italian, some have already met their maker, but I don’t see that reality check slowing the flood of New York chains.
5. Food Halls Do not seem to be going away. Eataly has opened in the Aventura Mall, featuring all things Italian. I recently went to Julia and Henry’s in Downtown Miami and it was a fun experience to visit with a large group, where everyone can choose their favorite food. It’s like a Food Court on steroids.
6. Technology While I was thrilled to see the return of paper menus over QR codes after Covid, not everyone has gotten the memo. We recently went to a steakhouse in Ocala that had tablet menus. It was confusing and too much work, when I was just trying to enjoy my glass of wine. I’m giving two thumbs down to this trend.
7. Tasting Menus They’re not just for New York anymore. I’m seeing more and more fine dining restaurants in Miami going to Tasting Menus as an option. Sometimes, it’s the only option. From AI: “Tasting menus allow the chef to showcase their creativity, create a unique dining experience and tell a story with the progression of dishes. It also allows the chef to highlight seasonal ingredients and is a more streamlined and efficient use of the kitchen.” What’s not to love? Except the price, of course. But some are quite reasonable, considering what you are getting and I personally, love bites of lots of little things.
8. Croquettas of all kinds Of course us Miami Eaters love our croquettas, but lately I’ve seen a branching out from the traditional ham, chicken and fish fried delights. There are chorizo, spinach and mushroom croquettas and Señora Martinez offers a Carbonara Croquetta with cured egg yolk and Pecorino cheese.
9. Tajin This Mexican seasoning of chili peppers, lime and salt offers a tangy, savory and spicy flavor to many dishes. Use it on fruit, such as watermelon, mango or avocado, on vegetables like corn on the cob or to rim a cocktail. I’ve also seen it popping up in snacks, such as Corn Nuts.
10. Tamarind Tamarind is an edible fruit that comes in a brown shell which is used in South East Asian, Mexican and Middle Eastern cuisines. The first time I heard of it was as an ingredient in Pad Thai sauce. It is also used in marinades, chutneys, drinks and desserts. I have to admit I got a delivery of it from Empower Farms that is still sitting in my fridge. I took a bite of one and it is tangy and complex.
11. Healthy Food Such as Mediterranean cuisine is still big and also there is an extreme backlash against Seed Oils, Food Additives and Processed Foods. Part of the MAHA (Make America Healthy Again) trend, I don’t think this trend will be ending anytime soon.
12. Haloumi Cheese I started to see this semi-hard cheese made of sheep and goat’s milk on menus recently. The first time I encountered this was at a Greek restaurant where they set it on fire, melted it and served it with bread. This brined cheese is originally from Cyprus and known for its squeaky texture and salty taste. I recently got an email about five different ways to use it in various recipes, then an email from The Skimm about a Grilled Halloumi Corn and Peach Summer Salad from How Sweet Eats. But it was when I saw it for sale at Trader Joes that I knew it was a definite trend.

Now that you know the Dining Trends for 2025, go out and dine! It’s the perfect time with Miami Spice happening in August and September. Miami Spice, with prix fix menus at some of the best restaurants in town, makes being a Foodie in Miami in the heat of the summer, a little more tolerable.

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