As the holidays roll in and the year winds down, you may find yourself drifting into reflection mode: what could’ve been, the trends you wish you’d jumped on, the ones you wish never existed, the good, the bad, the absolutely-no-thank-you. When it comes to the culinary world, though, we prefer to look ahead. Shared dishes, communal tables and the great reservation-resale crackdown have shaped how we’ve been eating—yes, we’ve talked about it endlessly—so why not focus on what’s next?
Resy’s latest report does exactly that, zeroing in on what’s about to rise in the gastronomic universe in 2026 (because we're ready to line up those reservations already).
The predictions are packed with delicious tidbits (omakase still reigns, izakayas are close behind, chefs are going hyper-regional and the pizza boom has officially taken over the nation), but we’re honing in on three in particular—the ones that genuinely thrill us and remind us just how fluid this world is: all ebbs, flows, comebacks and brand-new arrivals.
One of those supposed newcomers? Fish dips. Not a new invention by any stretch, but Resy deems them “the new tinned fish” and the “it” appetizer that’s suddenly everywhere—and, honestly, we’re not sure how we feel about it.
Although partial to all kinds of dips, this particular writer finds the fish-focused trend a bit… precarious. Fish has a way of pushing people to extremes: you either adore a certain variety or you can’t even tolerate the smell—never mind in soft, scoopable dip form. It’s a food that practically demands a strong opinion, which makes any restaurant’s decision to put it front and center as an appetizer a bold, borderline risky move... which is is exactly why we feel compelled to call it out and say: more power to you for going for it.
We’re a bit more traditionally excited about a drink-related prediction: tiny martinis. “Good things come in small glasses,” reads the report cheekily, noting spots around the country where these mini cocktails have already landed, including Pastis in New York, Jojo’s Beloved Cocktail Lounge in Atlanta and Friends and Family in Oakland, among others.
But why the sudden devotion to smaller drinks, automatically meaning less alcohol, which seems in stark contradiction to the ironclad tolerance Americans often pride themselves on? According to the New York Post, which covered the trend back in May, this “cocktail reformation” ties directly into “shrinking stomachs and the health-conscious in the post-Ozempic world.” Tiny martinis, small negronis and petite old fashioneds are essentially Ozempic-era cocktails, catering to the drink-less-but-still-participate mindset.
Or maybe—just maybe—they’re simply adorable and look fantastic on Instagram. And unfortunately, that’s where so many trends live or die these days: in their ability to photograph well for the feed.
Moving away from what we eat and drink to where we eat and drink, the Resy report also spotlights listening bars, which have surged in popularity over the past few months. From Live Eavesdrop in New York to Oasis The Listening Bar in Arlington and Equipment Room in Austin, these venues have traditionally prioritized music and acoustics over food and drink but, perhaps, things will slightly shift starting 2026.
Now that the ethos of these spaces is clearer—a shift away from chatter and mingling and toward the shared experience of sitting together and truly listening—we can imagine a new phase emerging: one where the cocktails and bites finally get the attention they deserve. Because honestly, what pairing makes more sense than food, drink and music?
The moral of the story: don’t mourn the year winding down but get excited for what's to come. If nothing else, your palate certainly should.