strega

Trend Watch: Strega, chicken skin, unique bitters

Tuesday, January 27th, 2026 - 10:15 am

By Lizzy Freier, Senior Director, Menu Research & Insights, Technomic

Innovation helps restaurants and chefs stand out and remain competitive in today’s crowded marketplace, and monitoring and incorporating the latest food trends can help operators stay inspired to treat guests to new, tasty menu items. In the latest edition of Trend Watch, we focus on three menu trends that are being seen across Canada right now: strega, chicken skin, and unique bitters.

Strega

Strega, a traditional Italian herbal liqueur, is gaining traction on menus as part of the broader trend toward nostalgic and artisanal beverage ingredients. Its unique blend of herbs and spices appeals to diners seeking bold, sophisticated flavours, along with a twist on some of the classics.

Menu examples:

  • Bar Ardo in Toronto featured a Bianco Negroni, which included olive oil-washed gin, strega, Lillet (A French wine-based aperitif), dry vermouth, and orange bitters.
  • Hexagon, in Oakville, menued a Daydream, featuring passionfruit, pandan (a tropical plant widely used in Southeast Asia), rum, St. Germain, and strega.

 

Chicken skin

Operators are plating chicken skin as a crunchy garnish or chip variation to provide crispy textural appeal and promote sustainable cooking and contemporary creations.

Menu examples:

  • JinBar in Calgary, Alberta, featured Crispy Chicken Skin Chips with jalapeno cream cheese dip.
  • Hop Scotch Dinner Club in Halifax, Nova Scotia, included a Deviled Egg with crisp chicken skin, togarashi, and tobiko on the menu.

 

Unique bitters

Unique bitters are making waves in the cocktail scene, with innovative takes that incorporate both exotic spices and fresh produce, among other inspirations. These creative blends cater to the growing demand for personalized and elevated cocktail experiences, offering a fresh twist on classic recipes.

Menu examples:

  • Vinny Toronto offers the “Superstition” featuring Tanqueray gin, limoncello, lemon, kalamansi, lavender, syrup, fresh mint, Prosecco, and Japanese bitters.
  • REIGN Restaurant & Bar in Toronto features several drinks on the menu that include aromatic and orange bitters, including a Rob Roy, Old Fashioned, and more.

Trend Watch is based on menu trends noted by Technomic.

Technomic is a Chicago-based foodservice research and consulting firm, providing clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. The company’s services include publications and digital products as well as proprietary studies and ongoing research on all aspects of the food industry, including menu trends.

Image from REIGN’s Facebook page.

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