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.
A handful of flavors are rising above the noise in 2026 — black currant and tiramisu leading the charge — while “swicy” (sweet-spicy) is giving way to “swavory,” the sweet-savory middle ground.
I’m no soothsayer, but if 2026 delivers a return to basics, I’ll happily put that order in now.
Sizzle and steam: Asian hot pots, ramen, pho and donburi
Bubbling broths are having a moment, fueled by diners craving meals that feel interactive, warming and just theatrical enough. According to Yelp, searches for hot pot jumped sharply in 2025, a signal that momentum is carrying into 2026. Sonoma County may have arrived late to the shabu-shabu and hot pot party, but these formats are now showing up regularly.
Where to find: Boiling Bowl, 500 Mission Blvd., Suite E, Santa Rosa, 707-538-8698, boilingbowlca.com; Fantasy Restaurant, 1520 E. Washington St., Petaluma, 707-658-1866
Pho and ramen remain steady anchors — cozy, customizable and broth-forward — but donburi rice bowls have quietly carved out a foothold, joining the rotation of glasses-steaming, face-warming dishes.
Where to find: Sizzling House, 2280 Mendocino Ave., Suite B-3-B, Santa Rosa, 707-757-8804, sizzlinghouseusa.com; VN Flavor Vietnamese Cuisine & Boba Tea, 90 Raley’s Towne Center, Rohnert Park, 707-843-7585, bit.ly/4laGOfq
Rooted in tradition: Flavors from near and far
Grandma-style cooking — sometimes dubbed “nonnastalgia” — is pushing aside overwrought gastronomic flourishes in favor of something more comforting. Familiar ingredients, straightforward recipes and a made-with-care sensibility are back in favor. Think roasted chicken, unfussy burgers, matzoh ball soup, family-style platters and Sunday-supper energy.
Where to find: Poppy, 13690 Arnold Drive, Glen Ellen, 707-938-2130, poppyglenellen.com; Grossman’s Noshery & Bar, 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com; Songbird Parlour, 14301 Arnold Drive, Suite 3, Glen Ellen, 707-343-1308, songbirdparlour.com
Grandma-style food crosses every border, and local cooks are increasingly proud to share the dishes they grew up eating at the family table. When chefs explain what a dish is — and why it matters — the meal becomes a story rooted in personal history, family and place.
Where to find: Bazaar Sonoma, 6536 Front St., Forestville, 707-278-8080, bazaar-sonoma.com; Persian pop-up at Viva Mexicana, 841 Gravenstein Highway S., Sebastopol, 707-823-5555, vivamexicana.com; Syrian breakfast at Quail & Condor, 44 Mill St., Unit J, Healdsburg, 707-473-8254, quailandcondor.com
It’s about me: Personalization and the solo diner
Gluten-free, plant-based, high-protein, low-salt, no-onion and low-carb requests are no longer considered high-maintenance at many fast-casual restaurants, where customization of bowls, wraps and salads is built into the model. Online ordering and in-store touch screens make it easier to tailor a meal without slowing the line.
At the same time, restaurateurs are seeing a shift toward smaller portions, more shareable plates and frequent requests for to-go boxes as GLP-1 medications reshape dining habits. Industry trackers, including Technomic and Restaurant Business, report rising demand for high-protein, high-fiber dishes and portion sizes better aligned with shrinking appetites — and wallets.
Where to find: Sweetgreen, 2365 Sonoma Ave., Santa Rosa, 707-360-6862, sweetgreen.com
Solo dining is also having a moment, appealing to diners who value a quieter, more focused experience. As restaurant prices climb, eating alone can make higher-end dining feel more accessible and offer a chance to savor a meal without small talk. Look for full-service bar seating or a tucked-away spot with a view of the room for endless entertainment. “Table for one” now reads less as loneliness and more as relief.
Where to find: Willi’s Wine Bar, 1415 Town and Country Drive, Santa Rosa, 707-526-3096, williswinebar.net; Underwood Bar and Bistro, 9113 Graton Road, Graton, 707-823-7023, underwoodgraton.com
A steeped buzz: Tea is the new coffee
Mate, matcha, hojicha (charcoal-roasted green tea), black tea and chai are globally rooted teas from South America, Japan, China and India, offering a gentler caffeine lift than coffee. Each comes with its own rituals — whether you streamline them or lean fully into the experience is up to you.
Where to find: Two Trees Tea House, 3597 Bohemian Highway, Occidental, twotreesteahouse.com; The Taste of Tea, 109 North St., Healdsburg, 707-431-1995, thetasteoftea.com; Teaspoon, 441 N. McDowell Blvd., Suite 20, Petaluma and 2060 Santa Rosa Ave., Suite B1, Santa Rosa, 707-892-0554, teaspoonlife.com
Quick hits
“Swavory” is the new “swicy”: Sweet-and-savory mashups — miso caramel, Mexican mole, tahini-infused ice cream — are overtaking last year’s sweet-spicy hot-honey obsession.
Black currant: McCormick for Chefs’ flavor of the year is prized for its sweet-tart profile. Long popular in Europe, the blueberry-like fruit is also valued for its antioxidants, with its leaves and seed oil traditionally linked to immunity and reduced inflammation.
Tiramisu: Food Network is calling tiramisu the dessert of 2026, as the espresso-forward classic breaks out beyond the after-dinner menu. Yelp reports sharp growth in searches and menu mentions, with cocoa, mascarpone and coffee-soaked ladyfingers inspiring cocktails, coffee drinks and riffs involving banana, pumpkin and even peanut butter and jelly.
Also on the rise: Black sesame matcha, Swedish candy, Mexican conchas and sourdough pizza.