Carbs are in, espresso martinis are out.

Savory cocktails continue to flourish, and spirit-free beverages are here to stay.

We’ve got a baker’s dozen worth of hot takes about the 2025 Richmond dining scene. Check ’em out.

1. A kimchi martini hits the menu

With the heavy return of dirty martinis, bars have expanded into pickle cocktails, mushroom tinctures and more savory innovations. From the Lillian Martini made with briny oyster vermouth to Perry’s Martini 79 that comes with the whole oyster on the half shell and blue cheese stuffed olives, we’re literally lapping up the boozy respite from fruit juices and sugar. Next year, we’re guessing someone goes even deeper into fermented flavors—here’s looking at you, Fighting Fish. Now when will someone in Richmond serve a bloody mary with an entire crab on it? —M.M.

2.  All A.I., all the time 

[From the very real AI voice you may hear at a Bojangles drive-thru to the very fake, very confusing nonexistent AI restaurant Ethos in Austin, Texas, the restaurant industry appears to be experimenting with artificial intelligence. But can AI prevail in the hands-on culinary world? Perhaps.] We asked ChatGPT to write a menu for an unspecified restaurant in Richmond. After the little effort needed to read it, the only thing left for humankind to do is to eat. Woof, AI has Richmond pegged.—R.M.

Artificial intelligence-generated menu for Richmond, Va. 

Starters

Crispy crab cakes

Served with remoulade and pickled veggies

Smoked deviled eggs

Topped with local bacon and chives

Fried green tomatoes

With goat cheese, honey drizzle and microgreens

Entrees

Riverfront shrimp & grits

Fresh shrimp, creamy cheddar grits and smoky sausage

Southern fried chicken

Buttermilk marinated, served with mashed potatoes and collard greens

Blackened catfish

Served with wild rice and roasted vegetables

Sides

Mac & Cheese

Collard Greens

Sweet Potato Fries

Desserts

Bourbon pecan pie

Chocolate bourbon cake

3.  More itinerant coffee bars!

Paix successfully popped up with their chic neon-adorned cart before moving into a brick and mortar and now Pi’s Coffee is bopping around town with “authentic Indian coffee” served out of a truck. Perhaps a Cuban coffee mobile is in order?—M.S.H.

4. Pre-and post-dinner overtakes dinner

Two years ago, it was the entry of aperitivo hour (oh hey, Truckle Cheesemongers). This year, it’s cocktail bars with heavy snacks (Goldwing and Pink Room enter the picture), oyster bars aplenty and even the return of Adarra, where yes, you can eat dinner, but you can also nosh on Basque small plates that are made for sharing. With these before- and after-dinner destinations, who has time for a full-course, sit-down meal? Snack crawls are back, baby. —M.M.

5. Duke’s Mayo gets an NFL football team: The Mayo Marauders

The local(ish) mayonnaise maker has sponsored the Charlotte-based Duke’s Mayo Classic and Duke’s Mayo Bowl since 2020 (Robey is for Virginia Tech winning this year for the three people who might ask). The pro-tattoo mayonnaise will take the natural leap and level up to the National Football League. Tubby, the brand’s tub o’mayo mascot, will stay on but now he will sport a mask. —R.M.

6. A carb comeback! 

Step aside Atkins and Keto—this year Richmond became a full-on carb party with B-Side Bakehouse’s flaky croissants, Baltik’s Bagels and Secret Squares’ deep-dish pizza. We see this trend continuing into next year with the forthcoming Julio’s Bagel Shop, Nate’s Bagels Scott’s Addition and Janet’s Bakery and Café, to name a few. RVA, we suggest you snag stretchy pants on after-Christmas sales. —M.M.

7. Even more non-alcoholic options

Last year we predicted that N/A cocktails would most certainly be “in” for 2024. This year, we expect to see an uptick in dry bottle shops, spirit-free drink menus and boozeless social gatherings. Carytown’s Point 5 dry bottle shop will even host multi-course dinners (with non-alcoholic cocktail pairings) at scenic Celeste Farms this January. More is more, even when it’s less than .05%. —M.S.H.

8. BYO CBD

On that note, with Virginia’s ever-changing regulations, restaurant patrons will be asked to bring their own cannabidiol (hemp-derived, of course) for their N/A cocktails, to enjoy when dining out. But if/when you partake, restaurants may also ask you to hide it, as the Food and Drug Administration states CBD is a big no-no unless it meets very specific regulations; less than 2% THC, or the CBD must be 25 times the amount of THC. Oh, also the state frowns on this substance being consumed in public places. Yes, CBD is legal. However, what legal means remains extremely confusing. —R.M.

9. Philly Vegan opens meat-free surf and turf joint

In 2024 Perry’s Steakhouse, Fogo de Chao, a second ML Steak and 1870 added meaty menus all over the city. We love a high-end hunk of beef as much as the next carnivore, but as we near market saturation, someone’s got to get creative. What’s next? Vegan fare is going upmarket. —M.M.

10. The white Russian usurps the espresso martini

Style highlighted the espresso martini trend in 2023, and in the past two years it seems as desirable as ever. But we’re all in favor of the drink’s less buzzy—and more vintage—cousin for 2025. We think bartenders suffering from cocktail shaker-induced carpal tunnel may be, too. Made with vodka, cream and coffee liqueur, the white Russian requires only a simple stir. The dude abides. —M.S.H.

11. A Chinese Peruvian restaurant—with ceviche bar (!)—opens

This year, Richmond got Memi’s Egyptian cuisine, Stock Bistro & Bar Nordic food, Brecotea Asian pastries, Importante Bodega Bar tapas, Susie’s Jewish-Mediterranean cuisine and The British Embassy fish and chips. What’s left? Take that news, combine it with the raw-bar influence of Lillian, Beaucoup and Shoreline Seafood Market, and Peruvian fusion with a ceviche bonus seems like the final foodie frontier. —M.M.

12. Forest Hill is the new Scott’s Addition

Still two words but with cheaper rent and more parking. —R.M.

13. Style gets a new food column and food editor.

This is not a prediction, this is an announcement. Veteran food writers Robey Martin and Megan Marconyak will be teaming up to produce a bi-weekly, comprehensive food and drink column. It will be insightful, fun and likely full of surprises. Stay tuned. [Former Charleston City Paper Cuisine Editor] Mary Scott Hardaway has stepped into the food editor role and will be editing said column, along with all other cuisine stories. Got a tip? A hot take? A pitch? Send to maryscott@styleweekly.com.