While some things never seem to change in the Lowcountry — great seafood, beautiful rice and killer cocktails — a new year always ushers in new trends in the world of cuisine.
Every December, Kim Severson of The New York Times surveys chefs, restaurant publicists, food executives and market researchers to try to predict what’s in store for the coming year. Based on these conversations, she believes that 2026 will usher in “More Caution, More Crunch.”
“Last year’s anything-goes sensibility has given way to caution,” Severson wrote recently. “Diners crave quality, reliability and small pops of pleasure. Quiet luxury is the catchphrase.”
This means things like nostalgic home cooking (“the kind of warm, grounding foods your best imaginary grandma might have made, like sourdough bread, dried apples, sauerkraut and vegetables she canned herself”) as well as foods with strong textures, backyard gardens and great value when dining.
And Severson’s prediction for the ingredient of 2026: vinegar.
Closer to home, some of Charleston’s top food and beverage professionals reviewed what they foresee on the horizon when it comes to eating and drinking in 2026.
Here’s what to expect this year in the Holy City:
Quality. “I think guests are paying closer attention to the quality behind what they’re eating. They want to know where the food comes from, and when they see Keegan-Filion pork or produce grown just down the road, that signals real value. If you’re spending on a meal, you want to taste the reason why.” —Mark Bolchoz, chef and owner, Cane Pazzo
More plants. “Our bread and butter is taking classics and making them better with quality ingredients, while also creating plant-based versions that feel just as exciting. We see both of those continuing to grow into 2026. On the beverage side, we are seeing more herbal and medicinal flavors showing up in cocktails, like mastiha (an aromatic resin from the mastic tree with a pine-like taste) used in moderation to add something interesting without overpowering.” —Tina Schuttenberg, creative director and owner, Always Awkward Hospitality
Ingredients. “In 2026, I think restaurants need to be not only guest-focused, but ingredient focused. Highlighting ingredients instead of piling ingredients on a plate, I think is the way to go. And while we’re focusing on ingredients that also allows us to make the guest an ingredient. We make sure that their time spent with us is memorable.” —Cheyenne Bond, executive chef, Delaney Oyster House
Nostalgia. “Nationally, I think we’re headed toward more humble, homey dishes that bring nostalgia, especially in an uncertain economy. Here in Charleston, with Michelin now in the South, I think we’ll see a real upswing in fine-dining ambition. When those things overlap, that’s where it gets exciting, dishes like Gullah garlic crab or chicken bog could rise to stardom.”
—Alex Eaton, culinary director, Félix Cocktails et Cuisine and La Cave
Family-style. “We’re seeing family-style dining gain momentum as we head into 2026. When people pass dishes around the table, the pace slows down and the whole meal becomes more of an experience than an order. In Indian cooking, food has always been meant to be shared. It’s how you connect with the people around you. Our menu is designed with that in mind, with dishes that naturally complement each other and are meant to be enjoyed together. We’re noticing more and more guests coming in specifically looking for that communal experience. Family-style lets us showcase a wider range of our flavors in a single meal and gives diners an easy, welcoming way to explore unfamiliar dishes without feeling overwhelmed.” —Sujith Varghese, owner, Rivayat Creative Indian
More mocktails. “We’re going to see mocktails taken even more seriously. Bars are leaning into premium glassware, thoughtful garnishes and flavors with depth. I expect more bitter and aperitif-style profiles, tea infusions, botanical complexity and that bright, bitter citrus
that gives a drink real sophistication.” —Hailey Knight, beverage director, Félix Cocktails et Cuisine and La Cave
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