Toronto Food trends

What are the most annoying food trends in Toronto?

Food trends aren't necessarily a local or recent thing, but with the dawn of the food network, celebrity chefs and a fiercely competitive Toronto restaurant scene, our fair city has seen its share of culinary flashes in the pan. Remember sliders? There's one trend that's thankfully faded away (even if a few places still carry them). Other "trends" have proven more resilient. Cupcakes, for instance, have never gone away, even as the putatively gourmet doughnut has entered the scene.

Ditto for Neapolitan pizza. Before Libretto, the closest thing you were going to get was Terroni's thin crust offerings (which are still top drawer), but now you have a bevy of restaurants with wood burning ovens that claim VPN certification. Is this really a trend or is there merely space in the market to accomodate a number of these pizza joints?

More fickle, one suspects, are things like bacon-covered doughnuts, calling plates served in restaurants "street food," the ubiquity of poutine, and the very use of the word foodie (please stop doing this). We polled our Twitter followers on their food trend gripes, which produced other suggestions like the drive to label everything as "artisinal," "avocado everything," BACON, and the above mentioned gourmet doughnut trend. Weigh in with your choice of most annoying Toronto food trend in the comments section.

Photo of a maple bacon doughnut at Planet Donut


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