Nostalgic Comfort Food Is In, Over-the-Top Fare Is Out

Robert Maher, a Manhattan native and graduate of the French Culinary Institute, is owner and executive chef of Maison Cheryl in Clarendon. We caught up with him to ask what’s on the horizon (and on the menu) for 2026.

Got any dining trend forecasts for the new year?
I think we’ll see more sweet-savory combinations (think rosemary shortbread, miso desserts) and a return to nostalgia—new takes on some of the flavors we grew up with.

Such as? 
At Maison Cheryl, I’m making ice creams with Golden Grahams and Fruity Pebbles. I want to put a cereal milk cake on the menu. On the savory side, we’re doing red bliss mashed potatoes and an elevated take on deviled eggs. These flavors are comforting memories for people. It hits that part of your brain, like you’re feeding your inner child.

So will you resurrect those layered Jell-O molds from the ’70s?
If I could make those work, I would do it in a second. They always look so pretty. I’m a French-trained chef. Aspic is part of the program. But no one ever eats them. 

Any beverage forecasts?
I think you’ll start to see more adaptogenic teas and botanical spritzes on menus. Alcohol consumption is down. Not as many people are ordering second drinks. Some aren’t drinking at all. It’s a health-conscious time in America. 

Are you seeing that in Arlington?
Absolutely. We have a swordfish Milanese on the menu that you can order fried or grilled. I’d say 80% of the time people order it grilled.

Any trends you’re ready to bid adieu?
I feel like we’ve moved to an over-decorated world that doesn’t taste good enough. I’ve heard of chefs making dishes just for Instagram. I’d like to see a return to more rustic, soulful preparations—things like stews and French provincial dishes that really just taste great and provide value. Inflation has hit us hard. People are going out to eat less often. When you do go out, you want to enjoy what you’re eating.

What do you eat when you’re off the clock?
I live above Circa in Clarendon, so I go there a lot. If I’m cooking at home, my guilty pleasure is Korean Buldak noodles, which are kind of like instant ramen. I jazz them up with whatever veggies I’ve got—maybe corn or spinach—leftover steak, seaweed snacks and a little cream or yogurt. The other day I made eggplant parm with a Calabrian chili tomato sauce. I also love spaghetti squash with butter. 

Favorite local takeout spots?
Two that I really enjoy in Arlington are Nam-Viet and Mala Tang.  

Can you share some fun facts about yourself?
I’m a chess nerd. I used to be an antiques dealer, which was fun, but I wasn’t good at it. I still have two storage units filled with silver spoons. Before I moved to Arlington, I had this 7-foot plastic Superman I was trying to sell up in New York. It was the dumbest purchase of my life. It clogged up my living room forever. I finally sold it on eBay.