Intro

The menu is, in our opinion, the unsung hero of the dining experience. It’s the gateway to gastronomic adventure, the judge of our appetites, and sometimes, the source of our greatest deliberations (how many appetizers is too many?). But as we navigate the murky waters of modern dining, one has to wonder: is the art of the menu in peril? Join us as we stroll through the history of menu design, and ponder whether we’re losing a bit of that flavourful heritage.

Up to the 19th Century: A Gourmet Awakening

In 1765, in Paris, a visionary named Monsieur Boulanger opened a shop that sold bouillon—rich, concentrated stocks aimed at promoting health. His shop window boldly declared, "Come to me, all who suffer from stomach troubles, and I will restore you!" Ambitious and enterprising, Boulanger soon expanded his offerings. When he introduced leg of lamb in white sauce, the public eagerly embraced the dish, proving that he had a flair for not just healing but also pleasing the palate.

Menu Design In America: John Mariani. 

When the French Revolution hit, chefs ditched their aristocratic shackles and took to the streets. Suddenly, bouillon shops like Monsieur Boulanger’s were all the rage, transforming into the dining hot spots of the era. Gone were the days of dusty kitchens; now it was all about white tablecloths, gleaming silverware, and centerpieces that would make even Marie Antoinette rethink her cake choices.

It's Nice That.

As much as tableware set the stage, it was the menu that played the leading role in the restaurant experience. By the mid-19th century, the humble signboard was swept off the scene, making way for the grand debut of the cartes du jour. Some were casual, printed on double-sided paper—perfect for those who just wanted to know what they were eating without the fuss. Others boasted thicker, beautifully designed pages that you might even consider framing. Meanwhile, train travel was picking up speed, and menus from the swanky first-class dining rooms of ocean liners—like those of the ever-so-chic Red Star and White Star lines—became so coveted that they turned into keepsakes. And let’s not forget the menus from elegant sleeper trains; after all, who doesn’t want a little nostalgia mixed in with their travel memories?

Other White Star Line Vessels, 1932.

The true game-changer came with the emergence of a la carte dining, which allowed patrons to choose individual dishes from a broader selection rather than being beholden to a pre-set menu. This opened up exciting new avenues for chefs to innovate, experiment, and express their culinary artistry. Such menu options didn’t just provide variety; they created an experience that embraced personal preference. Descriptions became more elaborate, enticing diners with phrases like “tender beef bourguignon” and “decadent crème brûlée.” Dining out became less about sustenance and more about exploration and indulgence—a social affair to be savoured and shared. 

The 20th Century: A Menu for Every Mood

Fast forward to the roaring twenties, and the restaurant scene is bustling with new electrifying energy. New waves of immigrants bringing rich culinary traditions, resulting in the fusion of flavours previously unknown. Italian, Chinese, and Mexican cuisines began to weave themselves into the tapestry of dining. Suddenly, menus were no longer a static list but dynamic narratives filled with diverse offerings catering to a melting pot of tastes.

Feast.

The mid-century introduced the concept of fast food, revolutionizing how we think about dining and convenience. Suddenly, diners found themselves confronted with glossy, brightly coloured menus featuring towering burgers and crispy fries—dishes designed not for the culinary connoisseur but rather for those in a hurry. This era saw the advent of chain restaurants, and the menu became a symbol of consistency and comfort, but also a harbinger of sameness.

McDonald's, Southfield, Michigan, USA, July 1978. Photo by Barbara Alper/Getty Images.

As we moved into the late 20th century, the culinary scene began to shift once more. The emergence of fine dining restaurants adopted elaborate tasting menus, complete with exquisite wine pairings, accentuating chefs as culinary artists. This trend inspired an emphasis on presentation, seasonal ingredients, and sourced products, laying the groundwork for the creative menus of the 21st century. 

Future Trends

Now, let’s take a leap into the 21st century, where the menu has become a celebration of health consciousness and diversity. The explosion of awareness surrounding organic, sustainable, and local food sourcing has transformed how menus are crafted. Gone are the days of one-size-fits-all offerings—today’s menus are more like culinary mosaics, featuring a rich array of plant-based options, gluten-free dishes, and innovative takes on international cuisines.

Hidden Taste 003. 

Fashion and Beauty

In 2025, appealing to consumers’ emotions might increasingly involve their appetites. From the viral mayonnaise bag by Chopova Lowena to the glazed donut-inspired skin, Nara Smith’s “cooked from scratch” Marc Jacobs tote, and the Loewe tomato accessory — the fashion and beauty sectors are more intrigued by food than ever before.

Lisa Says Gah.

As fleeting micro-trends lose their grip, the spotlight has shifted from individual items to holistic lifestyles and the cohesive aesthetics that people showcase daily. Now, trends aren't confined to one category; instead, they seamlessly weave through fashion, home décor, beauty, and culinary arts. In 2025, understanding these food trends will mean more than just knowing the latest menu items—it will be crucial for unlocking a deeper understanding of consumer preferences.

Emotional and Sensory

Although wellness and optimization are frequent topics of discussion, it's important to recognize the emotional and sensory aspects of food in our lives. This awareness has led to an increase in “unserious” food and drink options, which cater to our desire for irreverence, silliness, and fun as a way to alleviate the anxiety and stress of daily life. This trend in food and drink highlights themes of comfort, nostalgia, and playfulness. Think of playful textures, vibrant colors, unique formats, and innovative fusions specifically crafted to enhance enjoyment in the moment.

Yu & Mei.

Storytelling

In this era of indulgence mixed with awareness, diners also want storytelling—an experience where menus read more like a narrative, detailing the origins of ingredients and the backgrounds of chefs, connecting diners not only to their plates but also to the food’s journey. 

Takeout Containers

As the takeout and delivery landscape grows, so does the variety of containers used for food. Restaurants are stepping up their game by creating thoughtful, Instagram-worthy packaging that is perfect for unboxing videos and adds a fun touch to home entertaining.

NY Times.

It's Nice That.

AI Curated

Furthermore, as diners become more personalized in their tastes, we might see the rise of AI-curated menus, intelligently designed to adapt based on dietary preferences, seasonal harvests, and even your past dining experiences. This could mean you walk into your favourite bistro craving spicy nachos, but based on the season and your previous orders, the recommendation engine suggests exploring a spicy jackfruit taco instead.

Menu Design In America: John Mariani. 

Sustainable

As a deeper societal push for sustainability grows, we can also expect future menus to go beyond just seasonal ingredients to feature more foraged items and hyper-local produce, giving diners a true taste of their locale. Dishes will not only highlight unique flavors but will also tell a story of community and environment. 

Signing Off with a Side of Sass

As we navigate through this unending culinary journey, let’s celebrate the fact that menus have morphed into something far more than a list of options—they symbolize our collective relationship with food and culture, always evolving to match our palates and values. So whether you're itching to try the latest food trend or sticking to your reliable comfort classics, remember that menus are the gateways to gastronomic exploration.

LINKS:

The New York Times.

The Menu Trends That Define Dining Right Now. 

The New York Public Library has a database of restaurant menus.

Vintage Restaurant Menus has some great designs.

Menus by decade.

Canadian Menus.