Eat This, Book That: The Dishes Driving Our Dining Plans
The dishes we couldn’t stop thinking about in 2025.
All year long, we talk about the power of signature dishes and “gotta-have” moments that make people book a table or share a social post with a friend. The right dish can put a restaurant on the map; it creates buzz, drives discovery, and gives guests something to crave.
Our team spends an unhealthy amount of time scrolling menus, stalking restaurant openings, and eating with our eyes on Instagram and TikTok. So to close out the year, we’re sharing some of the plates we most want to try in 2026—the ones that made us pause, zoom in, and say “okay, I need that.”
Let’s dig in.
Candace MacDonald, Co-founder & Managing Director, Carbonate
Rose Rigatoni, Golden Hof
“I’m very excited to try Golden HOF’s Rosé Rigatoni, which pairs house-made pasta with a tomato–gochujang garlic cream sauce and aonori, landing squarely in that sweet spot between familiar and intriguing. Korea has been folding bold, umami-driven flavors into Italian cooking for decades and this Italian-American girl is all for it.”
Johnna Quinn, Senior Director Creative Services, Carbonate
Aloo Kulcha with Serrano ham, Passerine (NYC)
“Great bread and butter would be my last meal, and I can’t stop thinking about the Aloo Kulcha from Passerine, stuffed with potato & Mahón cheese. When topped with Serrano ham it would seem at home in any Spanish restaurant. This dish satisfies my love of carbs, and perfectly reflects the rise of Next-Gen Indian Cuisine we predicted in our Hospitality Trends Report.”
Rachel Green, Director Brand Strategy & Communications, Carbonate
“Why do I only get one?”
“Sorry, I can’t possibly pick a single dish. Giant, gooey cinnamon rolls from Sunday Morning; the steamed rice rolls at Yi Ji Shi Mo (a tiny hole-in-the-wall spot in NYC where they grind their own rice flour and make each roll to order); chocolate mousse from Chapon in Paris; the lasagna bolognese from Porzia’s Lasagne in Toronto; and the Butter Chicken Experience at Adda!”
Leith Steel, Director Insights & Brand Communications, Carbonate
Turkish Eggs, Pavyllon (London)
The Turkish Eggs from Pavyllon in London. I love the textures of the puffy fried bread that reminds me a bit of channa bhatura and way the chef adds sophistication to such a simple dish: warm pan-fried flat bread, two poached eggs, some sort of creamy spread, likely labneh or yogurt, pickled red onions, sumac chili oil, and herb salad.
And I’ll second the chocolate mousse from Chapon in Paris, especially since it comes with a trip to Paris!
Ashley Martinez, Senior Publicist, Carbonate
Malai Rigatoni and Dosa Onion Rings at Pijja Palace in Los Angeles
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These two dishes have been on my radar since the restaurant opened, and both continue to surface across social media and LA must-try roundups. The Malai Rigatoni is a signature dish made with housemade rigatoni in a creamy tomato masala sauce with coriander. The Dosa Onion Rings are uniquely Pijja, coating thick onion rings in an urad lentil batter and serving them with mango chutney. It will be one of my first stops in 2026.
Joel Friedman, Digital Marketing Specialist, Carbonate
Sprinkle Embroidery Cakes
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Ever since ‘sprinkle embroidery’ (or ‘sprinkle pointillism’) first appeared on my feed in early 2025 I’ve found myself thinking about it every few weeks. There are a number of professional bakers and home-cooks alike that have shared their intricate sprinkle designs on social media that look almost too pretty to eat. I imagine the crunch of the sprinkles plus the moisture of the cake creates a delightful multi-sensory experience.
Val Caceres, Digital Marketing Coordinator, Carbonate
Honey Butter Pancakes, Golden Diner
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“Ever since I saw @jacksdiningroom’s TikTok reviewing the Honey Butter Pancakes at Golden Diner, I haven’t been able to stop thinking about them. They’re described as the fluffiest, butteriest, melt-in-your-mouth pancakes imaginable—served in a warm pool of honey-butter maple syrup. Next time I’m in the city, this is my number one priority, even if I have to wait 2 hours in line for them.
Maddie Wood, Designer and Project Coordinator, Carbonate
Budo-Gnocchi, Budonoki (Los Angeles)
“Ever since we started working on this year’s Hospitality Trends Report, this dish has been calling my name. I’m always drawn to pillowy gnocchi paired with a great sauce and a generous layer of freshly grated parm. In my opinion, that combination is pretty hard to beat, especially with these flavors.”
Andrew Freeman, President af&co., and Co-Founder of Carbonate
“I’ve been craving the best French Dip I can find since we presented it in our trend report!
Paired with the perfect cinnamon bun for dessert along with a Latin-infused cocktail or a glass of Vinho Verde. The perfect meal thanks to our trend report!
Oh and a great banana coffee after.”
See what he did there😉?