Our Guide to 2015 Food Trends in Washington

A (possibly) definitive list of what's in and what's out for the new year.

Illustrations by Dennis Eriksson.


Indian lime pickle

Ranch-dressing seasoning

Happy-hour fried chicken skins

Vegetable “marrow”

Togarashi spice

Free filtered water


White-chocolate desserts



Haute scrambled eggs

Meticulously crafted piña coladas

Sipping broths

Custom murals

Amaro “programs”

Doughnut holes

Gummy bears

Filipino skewers

Crowd-funding your dream restaurant

Coravin (A contraption that extracts wine without uncorking the bottle)


Pickled watermelon rind

Everything-bagel seasoning

Happy-hour tater tots

Cauliflower “steaks”

Pink peppercorns

$8 bottles of Pellegrino

Duck fat

Beet and chocolate desserts



63-degree eggs

Dogging on piña coladas

Sipping vinegars

Living walls of herbs

Barrel-aging programs

Fancified candy bars


Scandinavian twigs

Starting a food truck

Wine on tap

This article appears in the January 2015 issue of Washingtonian.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.