ICYMI, Topo Chico mineral water is really hard to find right now. It’s still available at select restaurants, but it’s becoming increasingly rare for me, an East Coaster, to find at both grocery stores and bodegas. (When I asked my bodega guy, he told me that he also asked his bodega network, and that “nobody has a Topo source” right now.) It’s a plight shared by my West Coast Eater colleague, Rebecca Roland, who bookmarked Tehuacan mineral water as a Topo alternative, per the suggestion of Martin Riese, the TikTok water sommelier.
Sadly, we knew this day might come. In February 2026, a spokesperson for the mineral water brand told CNN that it would be slowing production in light of its attending to “facility upgrades at the water source and production facilities in Mexico,” and that the brand’s plain mineral water likely wouldn’t return until the third quarter — so, between July and September (you can still find, say, the way less good Topo Chico Twist of Grapefruit flavor). This is hard news to swallow during peak ranch water season, so here’s hoping for its return in time for summer barbecues. In the meantime, I’ll be happy with Mineragua and Vichy Catalan.
Deviled eggs are having a moment
Recipe developer/Munchies alumna Farideh Sadeghin shared her mini hot dog- and cornichon-garnished deviled eggs in an Instagram post, and influencer takes on the recipe have already followed suit; even Deviled Egg Co., a Texas-based chain restaurant dedicated to deviled eggs, just launched a corn dog-topped deviled egg to its summer lineup.
Fashion brands are launching restaurants
More and more, it feels like lifestyle and apparel brands are exploring permanent restaurant and hospitality spaces after a decade of increasingly elaborate, PR-driven food pop-ups. Ronnie Fieg, the founder of the New York luxury clothing brand Kith, opened a grab-and-go sandwich spot in West Hollywood this spring called Ronnie’s Pronto after opening Ronnie’s, a sit-down Mediterranean-meets-NYC-bistro, in London last year. Meanwhile, Coach Coffee Shop now has enough locations to comprise a sizeable chain (it recently opened its ninth location in Cabazon, California) for folks seeking its purse-shaped cakes; and Café Leon Dore, the coffee shop component of the New York-based luxury streetwear brand Aimé Leon Dore, expanded to Los Angeles (which bodes well for thirsty, self-appointed creative directors on the West Coast who love the Safdie brothers as much as the cafe’s original Nolita bros). I say: Crocs Cocktail Bar, when?
The trickle-down dot cake effect
The dot cake discourse continued into June, with the internet pointing out that many similar (and superior) pastries predate the TikTok-viral Dot Cakes dessert. (Aren’t they just cortadillo rip-offs?) Still, dot cake demand is ongoing, which means that restaurants, cafes, and bars have been introducing their own riffs on the nonpareil-topped cake cup. In San Francisco, the 44-year-old ice cream shop Toy Boat by Jane is making dot cake ice cream cups that look almost indistinguishable from the original Dot Cakes bakery cakes; La Cantine, a popular Brooklyn brunch spot with Sophie Lou-Jacobsen-designed interiors recently whipped up a rather chic dot cake lamington (made with devil’s food cake, raspberry jam filling, raspberry buttercream, and sprinkles).
Matcha and coffee beverages have especially taken to the trend, which makes sense given the popularity of complex, sugar- and flavor-loaded cafe drinks. The Boyertown, Pennsylvania-based Honey Brew Coffee released a dot cake latte, while the Los Angeles chain Rōk launched a limited-edition, dot cake chocolate einspanner. Then there are the cocktails and alcoholic beverages, such as the dot cake makgeolli from Makku and dot cake espresso martinis. No word on dot cake beer yet.
Croissant-dough hot dog buns, aka glizzants
Meet the glizzant, a croissant dough hot dog bun (glizzy + croissant = glizzant) popping up around the country. It’s available for a limited time at Tall Poppy and Somedays Bakery in NYC (notably, home to the mini glizzant). Crispelli’s Bakery in Royal Oak, Michigan loads its flaky, croissant dough-swaddled dogs with sport peppers and relish, while the glizzant at Forest Bakery in Oak Park, Michigan, comes with a housemade remoulade, fried shallots, and thinly sliced dill pickles. Some folks are calling it a larger take on a pig in a blanket, but I prefer to think of it as a reminder that free will exists, and sometimes for good.
