A few of us on the food team got together and talked about food trends that we saw coming (or at least, we hoped were on the horizon) for 2024, and came up with a varied list that spans everything from keeping dinner reservations, to the proliferation of iced coffee masquerading as non-alcoholic espresso martinis on bar menus throughout the city.
Some things on the list may surprise you, and other things might make you say, “It’s about damn time.” Without further ado, here are some of our dreams for Richmond’s culinary landscape in the upcoming year.
1. An African American-owned brewery or distillery will open in Richmond
Given the immense contributions that African-Americans have made to brewing and distilling since the founding of this country (Peter Hemings, a master brewer enslaved by Thomas Jefferson or the six enslaved men whose work made George Washington’s distillery one of the largest in the country, just to name a few), it is worth noting that among all breweries and distilleries in the River City, none are owned by an an African American. However, 2024 may be the year that Eric Jackson of Capsoul Brewing Collective or someone else opens a brick and mortar where we can drink a bit of history.
2. Non-alcoholic cocktails
A non-alcoholic espresso martini on every menu seems to be the norm, and if you want the recipe for this uber-chic delicacy, we’ll let you in on a secret … it’s a shaken iced coffee! But in all seriousness, we are excited that Richmond restaurants are delving into the world of inventive libations that don’t require booze. Try the grapefruit-basil spritzer at Neighbor RVA, for example. Also, can someone come up with something that isn’t an espresso martini? Thanks.
3.The $25 cocktail fades away
Is it possible with inflation that we can go back to reasonably-priced drinks? Who can afford two drinks in an evening for $50? (And who only has two drinks in an evening?) All day happy hour drinks get our vote for 2024!
4. “Fusion Food” gets canceled
What takes its place? Good food. In all forms.
5. Cash is king
Two years ago, at the height of COVID-19, no one wanted your germy dollar bills and “cashless” was the new trend. Now, during the height of inflation, restaurants like L’Opossum have started passing credit card fees on to customers who want to pay with plastic. We suspect this will continue—along with other fees that keep restaurant margins slim—and you’ll need more paper if you want to save when dining out.
6. Folks start showing up for reservations they made
Restaurants start giving out bonus points for being early and on time. What is a bonus point? Essentially a participation trophy in the form of the meal and drinks you MADE a reservation to have. An ever-growing list of restaurants have no-show fees to help ensure diners actually show up like they said they would. For example, Adarra has a same day $25 cancellation fee, and Grisette charges $25 per person for cancellations, but we’re hopeful restaurants won’t need to have cancellation policies in place because people will, you know, actually be considerate.
7. Virginia is recognized as the birthplace of American barbecue (finally)
A major food personality will acknowledge how the intertwining of enslaved African-Americans, Indigenous people and colonizers in Virginia gave birth to one of the most iconic American foods.
8. Fifteen more oyster bars open in Richmond
You get an oyster! And you get an oyster! Hope you like raw oysters! (If not, pass them over to us). Okay, so maybe not 15, but with the additions of Lillian and Beaucoup, this isn’t too far-fetched.
9. A James Beard Award will go to a Virginian
In the past Virginians have received James Beard awards, Michelin stars and have been on “best of” lists multiple times. But this year we want (and deserve) more.
10. Better diners. Better Servers. Better Tips
Maybe we are getting a little too misty-eyed and resolution-y, but we are here eating and writing because we love the Richmond dining scene. And we know it’s hard to run a restaurant. This year we hope customers are respectful of the hard work that owners and servers put in and that restaurants put a better focus on providing excellent service -which, of course, leads to better tips.
Happy New Year!
