“Nothing is better than nostalgia,” says Chris Ford, executive pastry chef of Wit & Wisdom in Baltimore. Years after mac & cheese ushered in the comfort food craze, adults are craving ever more gourmet – and, let's be frank, tweaked – versions of favorites of their youth. Look for bacon-flavored caramel corn from LA’s Tar & Roses and grownup sloppy Joes coast to coast (Jose Melendez at LA’s Boa Steakhouse starts with short ribs). Portland’s Random Order Pie Bar does savory pies, including some boozy ones: veggie pot pie made with Cavatica stout (plus a bourbon pecan pie for dessert). Speaking of dessert, San Francisco’s BlackJet Baking Co’s best sellers are PoPs (pictured), its riff on Pop Tarts, some in flavors Kellogg’s never heard of (eg. nutella & salty hazelnut, jalapeno cream cheese, and pumpkin). Ford, meanwhile, says his CCC (for “chocolate, coconut and caramel”) became an instant hit “because it is like an Almond Joy in a bowl.”
(Paige Green) More from Forbes
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