The Slice #20

What's up pizza people?!? This is The Slice, the newsletter that's ahead of the curve like so good at predictions, even Miss Cleo canceled her comeback. This week, we're bringing you the trends that we think will help to define the culinary world in the year to come.

LUXURY NOSTALGIA

Who doesn't enjoy the finer things in life? 2023 will see the continued rise of classic aesthetics and presentations, using modern ingredients and techniques - think high-end versions of dishes your parents or grandparents might have eaten. One of the preeminent stewards of this trend is the team behind Major Food Group. They've certainly taken a little flak for their prices, which can be exorbitant even by East Coast standards, but you have to hand it to them: these guys have combined luxury and familiarity to achieve what one critic aptly called "gastro escapism" - take us away!

N.A. IS HERE TO STAY

It will shock no one that this market has grown by 120% over the last three years, and it shows no signs of slowing down anytime soon. "Spiritless" spirits, kombucha, N.A. beer, seltzer - you name it! Not only will the ready-to-drink category continue to expand, but bars and restaurants will also continue to take their mocktail game to the next level. Gone are the days of booze-free meaning boring, and we couldn't be happier. We've included some of our favorite ready-to-drink N.A. options below.

DRY-AGED FISH

Dry-aging isn't just for steaks! Although this practice has been used in sushi restaurants for quite a while, many spots out west are taking it to the next level for improved texture, while reducing the "fishiness" and increasing the richness of the ocean's bounty. It might seem counterintuitive, but it's no longer just about serving the freshest fish possible.

ASIAN CUISINES BRANCH OUT

Now that most Americans' palates are used to some of the most popular Asian cuisines, we're hoping that Chefs are able to start getting more hyper-specific - focusing on particular regions and lesser-known styles of cuisine. We've seen the same thing happen with European cuisine (think of how much the layperson's knowledge of regional Italian food has increased over the last decade), so let's keep it going. We've all had Thai takeout, but there are four distinct regions in Thailand; let's go exploring! We're also prediciting + hoping for a big year for both Korean and Filipino cuisines. If you love to "build your own", then Korean is the cuisine of your dreams. And when it comes to the Philippines, there are over 7,000 islands, so the possibilities are almost endless - peep the quick crash course below:

MARTINI MANIA

Retro cocktails experienced a renaissance in 2022, and that freight train is only picking up steam. At the fore of that freight train is the most famous cocktail of them all, the Martini. 90s-inspired bastardizations and monstrosities that would have been laughed out of the room five years ago are finding space on the menu at plenty of respected spots. Sure, they're usually modernized with better ingredients, but the soul is the same. Part of this is due to a prolonged backlash to the overly serious "mixologist" trend, and part of it is because THESE COCKTAILS ARE FUN AND WE WANNA HAVE FUN. While we're at it, this is gonna be a big year for dirty martinis. We're not just talking olive juice either - there are plenty of creative ways to add a little salinity to a cocktail. Lastly, those big old V-shaped martinis glasses they had on Sex and the City? They're back with a vengeance.

RESTAURANTS TAKING CARE OF THEIR EMPLOYEES

This is another trend that started over the last couple of years, but will become more widespread in 2023. As the service industry becomes more and more competitive, offering health insurance and other benefits to employees is rapidly becoming the norm rather than the exception. And it doesn't take much! Our restaurants are able to cover most of the costs for employee benefits with a small fee on each check, a policy that has gone over well with guests and staff alike. This has also been made easier by the latest tech "boom" - HR can be more automated, and small and medium restaurants can now function much like a corporation would, without paying massive software costs. The people are far and away the most important part of our industry, and it's easier than ever to take good care of them!

PRIVATE DINING

You know what's really gonna be hot in 2023? Throwing kick ass parties with your friends and family! If you're looking to book a late holiday partiy, rehearsal dinner, or anything else worth celebrating, check out a few of our favorite spots below ;)

REFERRAL

Tell your friends about The Slice! We're dishing out sick rewards for different referral milestones - spread the word to earn some sweet swag!

THAT 2023 MEME

That's a wrap for today - see ya next week!

Keep it cheesy,

Andrew "Hot Sauce" Miller | Joe "Doughboy" Lowery | Kelsey "Slice Slice Baby" Herrera