Oh hello, iced coffee’s younger, cooler sibling! You had me at caffeinated and cold. But wait, there’s more! Since cold brew is never heated, you can bank on lower acidity levels, less dilution, and, yes, more caffeine. Need a fix? Bay Area badass Peet’s, Oakland's original Red Bay, Denver’s beloved Huckleberry, and San Diego legend Pannikin are offering hand-crafted cold brews at their locations. Freshly ground and steeped for at least 12 hours, their cold brew blends are sweet, smooth, and delightfully refreshing. All hail the coffee gods!

Consumers are becoming more educated about what they are putting in their bodies and are calling for a return to the basics. Goodbye preservatives and unpronounceable additives. Hello pure, simple, and unadulterated ingredients. This trend demands using fresh, locally sourced fruits and vegetables, minimal ingredients, and simple yet flavorful recipes. Of course, our chefs hold this “simple but delicious” ideal near and dear to their hearts. All HFF brand partners make everything on their menu from scratch or source ingredients from other artisans who do the same. Simple, you see, is handcrafted goodness.

First there was single-origin coffee. Then came matcha. Now there’s a new brew in town and it’s perfect for busting even the worst mid-day slump: kombucha. This bubbly, caffeinated drink, which is made of lightly sweetened, fermented black or green tea, has people across the nation ditching their juice for a healthier option. Though many find the taste to be unusual at first, it’s easy to fall in love with this carbonated tea. Just think of it as a casual, work-appropriate alternative to champagne. Try out some of the best kombucha available at Artisan Market. Or, if you’re feeling really adventurous, try brewing your own! All you need is tea, sugar, water, and a friendly little scoby — the living bacteria that protects the kombucha while it ferments and gives the drink its fizzy, fun taste.

We’ve long been keen on locally crafted beers. Now the rest of the country is finally catching up — it’s about time! What makes craft beer, craft, you ask? It is defined as beer produced from a small (no more than six million barrels of beer a year), independent, and traditional brewery. To get your craft fill, head to San Diego’s Stone Brewing, Colorado’s New Belgium Brewing, or Oakland’s Drake’s Brewing — they all offer delicious craft beers on tap, from IPAs to Stouts and Sessions. Feeling adventurous? You can try an experimental brew. Maybe you’ll find a new favorite.

Ramen, dumplings, rice noodles, oh my! Exotic? Asian? Chewy and delicious? You’re in! From dim sum to ramen, pho, Burmese garlic noodles, and to pad thai, the nation is going crazy for little bites of deliciousness. Grab some fresh noodle delights at San Diego’s Saffron. Chef Su-Mei Yu has sublimely joined her Thai heritage with the ingredient-driven cooking she’s come to pioneer at her impressive establishment, a restaurant which the New York Times has likened to being “in heaven.” We guarantee that you’ll be quick to order seconds...and thirds.

Mezcal, though distilled from the same agave plant as tequila, has long been tequila’s ignored cousin. But after hundreds of years in semi-oblivion, mezcal is finally coming of age and enjoying a resurgence among trendy urbanites. The Mexican spirit has become sought-after among a generation of drinkers keen on rustic, natural and handcrafted products. Smoky and complex in flavor, its spirit is bold, but it can be mixed beautifully into an easy-sipping cocktail. Stop by Tacolicious or Calavera for some amazing mezcal cocktails. No need to put out this fire, Smokey!

Turmeric is having a moment. Pushed to prominence by the word of health bloggers and hip baristas, this powerful spice has been popping up in unexpected places. The bright yellow root, which has been used in India for thousands of years as a medicinal herb, is the latest darling of foodies and clean-eating gurus. Lauded for its powerful anti-inflammatory effects and antioxidant properties, it has recently found its way into lattes and teas and experimental dishes across the nation. HFF partner Peet’s Coffee, for example, is no stranger to the colorful spice. In 2019, they released their “Golden” line, which includes turmeric lattes and cappuccinos and chai lattes. The popular Golden Latte is made with a freshly pulled shot of their signature espresso blended with turmeric, ginger, and honey.

Fried chicken won over American palates this past year, paving the way for an even bigger frenzy yet to come. Increases in mentions of fried chicken were reported by both search engine giants Google and Foursquare, while artisan fried chicken items began popping up on menus at food joints across the country. One can’t deny a food is hot when two of the biggest restaurateurs start making moves to capitalize on it: Danny Meyer filed a trademark application for a “ChickenShack” and added a fried chicken sandwich to the Shake Shack menu. Meanwhile, Momofuku’s David Chang’s new concept Fuku opened with a menu revolving around the same. For a taste of fried chicken done right in San Francisco, head to farmerbrown or its sister restaurant, Little Skillet, where owners Jay and Deanna have been serving up rave worthy and creative soul food for ten years. Did someone say chicken and waffles?