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The 25 Food and Drink Trends Taking Over Restaurants in 2018 | Bon Appétit

"I’m not always in the mood for booze, but that doesn’t mean I just want…water. Enter gazoz, a refreshing drink made with sparkling water, fruit syrup, and fresh herbs. Think of it as a nonalcoholic spritzer that uses seasonal (and often trendy) ingredients like lemon verbena (spotted atStudioat the Freehand in NYC), Concord grape and thyme (Goldain Brooklyn), or quince and fennel (Bala Bayain London). Gazoz isn’t a new creation—it was popular in Israel in the 1950s—but it’s a natural menu addition as all-day restaurants and Middle Eastern–influenced spots continue to open in droves. You know how cold-pressed juice had its moment in 2013? I’m hoping we’re on the verge of The Year of Gazoz. Especially if that means I get to have a craft cocktail without really having a craft cocktail.—Carey Polis, digital director" - ByThe Bon Appétit Staff