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
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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
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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
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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
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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.
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2010: Food trucks, home to menu items like tofu edamame falafel tacos, reach their saturation point. Helayne Seidman
