As we bid adieu to 2024 and welcome a fresh start, it’s time to take a flavorful look at the current state of dining. While some culinary fads will (for better or worse) continue marching into 2025, others will be quietly slipping out the back door. These are the trends I’ve noticed while eating across Baltimore, so let’s dive into the delicious drama of what’s in and what’s out.
In: Supporting local pop-ups
Supporting local pop-ups is all the rage in 2025. These culinary pioneers not only offer unique and innovative dishes but also foster a sense of community. Just take a look at Oh Honey, On The Bay!, which is located in the Hollins Market neighborhood. They serve one of the largest and crispiest local fried fish sandwiches topped with (you guessed it) honey and Old Bay — a dish co-signed by Maryland Gov. Wes Moore and TikTokker Keith Lee. The opportunity to explore different tastes and support emerging chefs makes each new pop-up an experience that keeps the local food scene vibrant and fresh. But be prepared to wait in line: These unique treats are often in high demand and come with a hefty wait.
Out: Buffet-style dining
Buffets are waving goodbye as we move into 2024, and honestly, it’s about time. With health concerns always on the radar, diners seem to prefer individually plated meals that don’t involve dodging sneeze guards. That’s why I opt for communal dining experiences at local hot pot restaurants such as Water Song Yunnan Kitchen in Federal Hill and Hot Pot Hero in Ellicott City, where you can still individually indulge in a variety of proteins, veggies and sauces without worrying about others touching your food.
In: Plant-based menus
Step aside, meat lovers. This year is the year of the plant-based plate. At eateries such as Hex Ferments in Govans, Koshary Corner in Remington and the newly opened Slutty Vegan in Baltimore Peninsula, chefs are rolling out the green carpet with creative, mouthwatering vegan and vegetarian dishes that even the staunchest carnivores can’t resist. Forget bland salads — think vibrant, flavorful plates that make you feel like you’re feasting on the best nature has to offer.
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Out: Overly complex menus
In the spirit of simplicity, let’s kick overly complex menus to the curb. If your menu reads like a novel, it’s time for a serious edit. (I’m looking at you, Cheesecake Factory.) Restaurant patrons in the new year want clarity, not a thesis on culinary options — and restaurants like Love, Pomelo, with only 13 items on the menu (desserts and apps included) are simply fantastic. Keep it straightforward and delicious, because nobody wants to Google “grenobloise” while trying to enjoy a meal.
In: Nonalcoholic and unique zero-proof beverages
Raise your glass to the rise of nonalcoholic cocktails in 2025. These drinks are the life of the party. With the opening of zero-proof stores such as Hopscotch Bottle Shop and Modern World, artisanal mocktails are shaking things up with complex notes and creative presentations. I’d be remiss if I didn’t mention one of the tastiest mocktails I’ve already had this year: the Puddle Jumper at Hampden’s newest hot spot, The Duchess, made with pineapple, lime, guava, lychee, macadamia orgeat, soda and popping boba.
Out: Excessive portion sizes
In the new year, it’s time to downsize those excessive portion sizes. Diners are opting for smaller, shareable plates that encourage tasting and exploration, rather than feeling like they need a forklift for their meal. Think tapas instead of a feast fit for a king — or maybe try both with one of the area’s food towers that will feed your whole party while providing both quality and variety. Plus, you can still indulge in dessert without feeling like you need to unbutton your pants.
In: Global flavors
Get ready for a culinary world tour, sampling bold and vibrant dishes from every corner of the globe. Options like Ammoora, a Levantine restaurant in Federal Hill, and The Duchess, Hampden’s modern English pub specializing in Chamorro cuisine, prove you don’t need to leave Baltimore to go on a flavorful journey.
Out: High price tag for average quality
The era of overpriced mediocrity is over. No longer willing to fork over their hard-earned cash for lackluster dishes, customers are on the hunt for exceptional quality that justifies the price — so if your food doesn’t dazzle, you might as well be serving instant ramen. Enter: The Dive, where every Monday through Thursday from 4 p.m. to 6 p.m. you can enjoy a “happy meal” that includes your choice of a single smashburger, chicken sandwich or filet-o-fish with fries for only $7.35.
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In: Sustainable practices
Eco-conscious dining is all the rage. Just look at local sourcing at restaurants like Foraged in Station North and The Local in Fallston. Or even zero-waste initiatives at nonprofits like Leftover Love, which helps source food for the Pratt Free Market, a free grocery store inside the Southeast Anchor library. If your restaurant isn’t serving up eco-friendly vibes, you might just find yourself in the compost heap of dining history.
Out: Poor tipping
As we enter the new year, poor tipping practices are officially out. Good service deserves recognition, and tipping is a way to show appreciation for those hardworking servers who make our dining experiences enjoyable. So let’s bring back the gratuity and spread the love. Good service deserves a little extra, especially in this economy.
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