The Food Trends Taking Over Your Plate in 2018

January 4, 2018 | Los Angeles
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Here at Uber Eats, we’re definitely not ones to miss a rising food trend. And because we consider ourselves super foodie sleuths, we’ve rounded up everything you’ll be bingeing on throughout the year. PSA: We’re not suggesting you throw your poke bowls and chia seeds to the curb, but taking note of foodie fashion is a great way to expand your palate and explore SoCal’s ever-evolving dining scene. So let’s walk this journey together - one food trend at a time (trust us: it’s going to be delicious).

No more sad salads

SimplySalad-TheHipster-5 Romaine calm eaters, but the salad game is changing. Gone are the days of sad wilted greens and lackluster dressings - LA and San Diego have gone green, and you can count us in! Salads cracked the top 10 in both cities for the biggest growth in orders, and it’s easy to see why: They’re perfect for a healthy lunch fix at work, a post-workout snack, or a wholesome, fresh dinner. Not sure where to start? Stone Oven in Mission Valley serves up countless salad classics, like the Asian Chicken Salad and Southwest Chicken Caesar Salad, while the LA-based Simply Salad has more adventurous options like The Hipster Salad with romaine, grilled chicken, goat cheese, dried cherries, candied walnuts and granny smith apples.

Year of the sides

RoscoesChickenandWaffles Sides 550x440 If 2018 is going to prove anything, it’s that sometimes the side dishes are just better. Yes, we’ll never say no to a burger, but aren’t we really here for the perfectly crispy sweet potato fries? Whether you’re feeding your entire squad, have some picky guests, or just want to try a bit of everything (can you blame yourself?), we predict sides will be stealing the show in 2018. After all, what’s Roscoe’s fried chicken without green beans, Fresh Corn Grill’s meatloaf without mashed potatoes, and Magnolia Bakery’s cupcakes without their famous Banana Pudding?

More than kimchi

korean food If Korean food isn’t on your radar, it totally should be. We get it, between the tricky names and unique ingredients, Korean food can be intimidating. But trust us when we say it’s also exciting and delicious, and definitely worth going out of your comfort zone for! It’s got some of the best fried chicken you’ll find, sizzling bulgogi, big and bold flavors, coats of garlic sauce… we might need to lie down. Angelenos ordered 183% more Korean food in 2017, proving that this tasty cuisine ain’t slowing down! If you’re yet to have discovered the deliciousness of Korean food, here are some top picks to get you started: Hodori, The Flame Broiler, and O Dae San Korean BBQ.

French food making waves in San Diego

PardonMyFrench-Hero There’s no arguing that French art, wine, and most importantly, food game is pretty strong. With french food having a crazy 1225% rise in popularity in San Diego in 2017, we predict it’s only going to gain more popularity! With mouth-watering cheeses to fancy desserts, it’s easy to see why San Diego is head over heels for French cuisine in all it’s glorious pastry filled, butter smothered, glory. Save yourself a trip to France and taste San Diego French favorites like Pardon My French and Cafe De L’ Opera for the ultimate French dining experience. Bon appetit, mes amis!

Tacos, burritos, and more

TacosElCompita Some foods just don’t get old! Mexican food was trendier than ever across all of SoCal, and it’s forecasted to stay popular. We’re talking the real deal here - bold tacos, fresh tortillas, spicy quesadillas, and of course more than a couple of churros thrown in there for good measure. If you’re craving Mexican food, look no further than Cotijas in San Diego, Fresca’s Mexican Grill in Orange County, and Tacos El Compita in Los Angeles.


Although last year featured an array of delicious foodie favorites, it’s time to look forward to the tasty and scrumptious year ahead. Do you think our picks for the food trends are on point? Open the Uber Eats app and have a taste for yourself. As for us: Bring on the baguettes and tacos!

Posted by Sonja Bistranin
Category: Brain Food