The interesting shift is that restaurants aren’t treating

The interesting shift is that restaurants aren’t treating zero-proof drinks like a pity option anymore — they’re building them with the same structure as a good food menu: bitterness, acid, texture, aroma, even savory notes. A smoked trout toast or a plate of oysters suddenly makes more sense next to something with tea, herbs, saline, or spice than another sugary “mocktail” trying to impersonate a margarita.