While reporting and researching our list of the 50 best restaurants in America for 2025, editors and reporters from the Food desk of The Times roved across more than 30 states and ate more than 200 meals. Each of us had a restaurant that captured our attention, that we just couldn’t stop thinking about.

But we noticed a few other things. Some were just observations (chalkboard menus, miso everything), others were tired tropes we’ve seen enough of (ubiquitous caviar, clichéd bistro fare) and still others were welcome and delightful developments (great zero-proof cocktails, homey décor choices).

Here’s a roundup of trends we’ve spotted, things we’re done with and ideas for what we’d like to see more of.

What Is the Restaurant of the Year for You?

La’ Shukran, in Washington, D.C., a restaurant filled with ideas and passion that I just didn’t want to leave. — Brett Anderson

Cariño in Chicago was an exhilarating meal. It combined the best elements of tasting-menu creativity and technical prowess with the elemental pleasure of Mexican flavors. And not stingy with the spice, as many Latin-inspired multicourse experiences can be. — Brian Gallagher

Sun Moon Studio in Oakland, Calif., made me emotional (in a good way). I deeply hope tasting menus are going in this direction because, aside from the attention to details and absolute skill, eating there is joyous. And when’s the last time you were able to call a tasting menu fun? — Eleanore Park