1. Say hello to the super savoury breakfast. Say goodbye to doughnuts, pancakes things slathered in syrup. We’re seeing loads of grain bowls with veggies and herbs, savoury french toasts and of course, eggs, on menus right now. 2. Sustainable lake food, everywhere. With the launch of the Ocean Wise Lakefish Guide (and another Ontario shrimp opening it’s doors!), we’re predicting loads more restauranteurs seeing the value of our local lakefish supply. 3. Return of the really big sandwich. Gone are the days of tiny things meant for ‘sharing’, we’re seeing loads of high-stacked sammies and burgers hitting restaurant menus across the province, with small-herd, pasture-raised beef to boot! 4. So long, shmancy. Tied to the return of the sandwich, we’re also seeing a rise in slow-casual restaurants. With the rising costs of running restaurants in this province, and the growing demand for fair prices for farmers (yay!), many businesses are leaving fine dining behind. Less linens, more libations. That’s something we can definitely get behind! 5. Even more beer. If you thought the rise of Ontario craft beer was slowing down, you’re mistaken. With a new microbrewery opening every month in every part of the province, and tap lists shifting to smaller batch craft products, this trend isn’t slowing down. We’re pretty good with that though.
Other things we see being a big deal?
- Small-batch, hand-crafted spirits (and bitters!)
- Re-imagined waste products (think juicer scraps and off cuts)
- More vegetables, all around
- Fermented things, of all kinds
- Heritage meats, vegetables, seeds — we’re bringing things back
- Game meats