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When it comes to culinary and cocktail trends, we look to Kimpton hotels as we took part in their forecast for 2018. The company’s findings were extensive–asking their leading chefs, sommeliers, general managers and bartenders from their over 80 restaurants (think Chicago’s Boleo for Arroz Chaufa) and bars (we loved Pining Away at this Dupont Circle hot spot) across the U.S. Europe and Caribbean. 

“Kimpton chefs and bartenders pushed the envelope with their exploration of international spices, regional influences, and unexpected flavor profiles, as well as the social and cultural drivers transforming today’s dining experience,” said Alex Taylor, Senior Vice President of Restaurants & Bars. “We’re excited to see these trends brought to life everywhere from five-star establishments to food trucks and home kitchens.” 

Here are some of our favorite food trends of 2018. Want in on the latest trends? We suggest booking a table at one of Kimpton’s incredible restaurants across the globe. 

Appetizers 

Beet Tartare 
Vol. 39 
pickled fennel, orange, pistachios, goat cheese mousse, lemon curd 
The Trend | Savory Courses With Dessert Flavors 

Puebla-Style Beef Tartare 
The Katharine Brasserie & Bar 
beef flat iron steak, salsa verde, avocado mousse, pickled mustard seeds and fried tortilla chips 
The Trend | Re-imaged Mexican 

Entrees 

Arroz Chaufa 
Boleo 
chorizo, laughing bird shrimp, Peruvian purple potato, aji peruano, jasmine rice, tamari, cancha furikake 
The Trend | Chifa 

Ararat #35 Cured Venison 
4 Saints / Juniper Table 
La Boite Sri Lanka #14 Kabocha, high desert wild mountain juniper, lingonberry braised red cabbage 
The Trend | Nordic and Global Spices 

Dessert 

Savarin Cake 
Tre Rivali 
New Glarus wild sour ale syrup, diplomat cream, Door County cherries 
The Trend | Classic Throwback & Sour Beer 

Kimpton’s Hotels Cocktail Trends

Plunder Road 
Citizen Rail 
Del Maguey Vida Mezcal, blistered bell pepper, fresh cantaloupe, Oleo sacchrum, whole milk 
The Trend | Veggie Cocktails 

Pining Away 
Urbana 
Grapefruit rosemare oleo, Lustau Fino sherry, Braulio, Benedictine, Allspice dram, Rosa Regale Brachetto Dacqui 
The Trend | Unique Rose 

Lovely Bunch of Coconuts 
Henley 
Coconut aged blend of Ron Zacapa & Goslings 151, lime, coconut ginger, shaved young coconut, dehydrated lime 
The Trend | Sustainability 

Breakfast at Katsura 
Boleo 
Suntory Toki Japanese whisky, local cider, cafe orgeat, egg white, fizz 
The Trend | Japanese Whisky and Sustainability 

White Russian Cold Brew 
Jane Q 
Cold brew vodka, St. George Nola coffee liquor, half and half 
The Trend | Coffee Cocktails