2000: Doughnut Plant opens its Grand Street storefront, becoming one of the first to put a high-end twist on the formerly humble pastry.
Caitlin Thorne Hersey
2 of 6
2001: The $27 “DB Burger,” a patty stuffed with short rib and foie gras, is introduced at Midtown’s DB Bistro Moderne. It becomes a media and foodie sensation, and helps launch the upscaling-of-simple-food trend.
Tamara Beckwith
3 of 6
2001: Ouest chef Tom Valenti takes a shot at making meatloaf respectable by creating a $19 variety with pork, beef and veal, and wrapped in bacon. Other white-tablecloth restaurants would follow, including erstwhile Etats-Unis, which offered a $25 chili-glazed spin.
Anna Williams/Getty Images
4 of 6
2006: Mac ‘n’ cheese gets a makeover at the East Village’s S’mac, which adds brie, shiitake mushrooms and roasted figs to the dish. The Waverly Inn would also get into the act with an $85 version containing truffles.
Rich Press
5 of 6
2009: Citi Field, home of the Mets, opens with revamped concessions, including Shake Shack burgers and a $9.50 grilled bologna sandwich from Blue Smoke.
6 of 6
2010: Food trucks, home to menu items like tofu edamame falafel tacos,
reach their saturation point.
Helayne Seidman