What’s on the horizon for 2025 Detroit dining trends we wondered given all the flurry of activity end of 2024?
According to Forbes and The New York Times, 2025 is shaping up to be a flavorful year for dining experiences. Hyper-local ingredients, inventive plant-based creations, and cutting-edge technology like AI-driven menus and robot kitchens are just a few of the trends taking center stage across the country. Dining is becoming more sustainable, immersive, and creative than ever before.
The dining scene is also competitive and full of unknowns from a staffing and financial perspective as we bring in a new administration and potentially new legislation.
So what does all this mean for Detroit, a city known for its culinary grit, innovation, and uniqueness? What dining trends will take hold and what challenges will the industry need to work around?
To find out, Detroitisit caught up with some of the city’s top chefs and restaurateurs. From different spins on comfort food to creative navigation of potential constraints, here is what you can expect from Detroit’s dining scene this year, straight from the people crafting its next delicious chapter.
The Drive for Better Ingredients
“I think that the emphasis on quality, well-sourced ingredients will continue to grow, driven by a desire for dishes that balance great taste with values of sustainability and environmental stewardship,” says Ping Ho, CEO and Founder of Marrow Detroit Provisions and Backbone Hospitality.
She goes on to add, “While plant-based eating as a trend remains popular, the focus is shifting toward whole-food approaches (over processed options) and embracing balanced diets that include responsibly sourced, high-quality meat.”
GREY GHOST
Anthony Lombardo, Executive Chef at SheWolf, echoes this sentiment with a specific focus on house fermenting and milling grains, trends he sees gaining momentum. “Fermenting adds depth of flavor and tenderness to dishes, and freshly milled grains are becoming a cornerstone for restaurants emphasizing quality,” he explains. “These approaches are bringing new, exciting flavors to the table.”
Will Lee of Grey Ghost adds that diners today are searching for meals that bridge the gap between quality and convenience. “Quick-service dining with a touch of fine dining is definitely on the rise,” he says. “People want great food, but they don’t always have the time for a 2.5-hour culinary experience. There’s a gap in the market there that’s ripe for growth.”
Curated Dining Experiences
Diners aren’t just looking for great food; they’re seeking immersive, curated experiences. Ho sees a shift toward deeper personalization, where restaurants reflect their origin story, sourcing practices, and culinary point of view. “I’d like to see fine dining and fancy food replaced by a tilt toward more functional, comfort-driven food focused on local ingredients and flavors,” she says.
Lombardo highlights the appeal of “old-school European-style table service” in mid-level restaurants, which he believes will resonate with diners in 2025. “It’s about elevating the experience without overcomplicating it,” he says.
Lee points to the popularity of events and collaborations as another key trend. “Collaborations are already trending, and we’ve done quite a few already. For example, we’re hosting a dinner with James Rigato of Mabel Gray called ‘Dinner at Nona’s,’ which is inspired by the backgrounds of both chef partners. These types of events are always well-received and sell out quickly,” he says.
Gadbaw, Owner and Head Chef at Oak & Reel, emphasizes the success of educational experiences like cocktail and wine classes. “Our classes where diners mix their own drinks or learn about wine selection are popular and will continue to be of interest,” he says.
Lombardo agrees that experiential dining is a growing opportunity. “Cooking classes and hands-on events like pasta-making or cocktail sessions are becoming the new norm for corporate gatherings,” he shares.
Navigating Challenges
While 2025 is ripe with opportunity, these chefs and restaurateurs see some challenges ahead for Detroit’s restaurant industry.
OAK & REEL
“Detroit lacks the kind of density that helps sustain local businesses,” says Ho. “There’s a heavy reliance on traffic from the suburbs. Plus, the broader economic uncertainty and rising food and labor costs mean margins will stay tight. With the increase in the tipped wage kicking in this year, labor costs will climb even higher.”
Gadbaw agrees, saying, “We are all going to have to consider the potential impact of the minimum wage increase and elimination of tip credit. Restaurants in Detroit can’t easily raise prices to accommodate for this, so we’ll need to adjust in other areas and in other ways.”
Lee echoes the concern of rising costs. “Product and liquor costs are higher, and we’re paying staff a higher hourly rate. The challenge is keeping our price points reasonable for guests while staying profitable,” he says. “It’s also a matter of staying fresh and top of mind in a market that’s becoming increasingly saturated with new options.”
Lombardo points to infrastructure challenges. “Road construction is going to be a big hurdle this year—getting employees to work and customers to the restaurant will be more difficult,” he explains.
Opportunities in 2025
Despite these hurdles, these pros see plenty of opportunities on the horizon.
“This year feels like a significant one for change and new beginnings,” says Ho. “We’re expanding into a new building at 2442 Riopelle in Eastern Market that will house Marrow Detroit Provisions’ new meat processing facility, a restaurant, and an event space. This has been years in the making and will not only drive growth for our brand but also allow us to create unique food and beverage experiences in Eastern Market, one of the country’s largest and most historic food hubs.”
SHE WOLF
Lombardo is focusing on internal growth at SheWolf, particularly in improving the restaurant’s pastry program. “Our goal for 2025 is to get better and better—to continue elevating our offerings,” he says.
Meanwhile, Lee has an eye on refining Grey Ghost’s approach as well. “We’re always trying to push the envelope—to be more creative while staying approachable,” he says. “Staffing and training remain hot topics, and as we continue to bring in new team members, we’re focused on ensuring a high level of consistency.”
Ultimately, Gadbaw says it’s what’s on the plate plus the service and value the restaurant brings. “This focus is how we remain competitive.”
From reinventing comfort food to unique collaborations to delivering one-of-a-kind experiences, Detroit’s dining scene is poised for another fascinating year. For Ho, Lee, Gadbaw, Lombardo, and their peers, 2025 is an opportunity to innovate, connect, and showcase what makes Detroit’s culinary community so unique.
As always, be sure to subscribe to our newsletter for regular updates on all things Detroit.
