Samesies. Hot honey is the stuff of nightmares for me.
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You’re joining legions of restaurants ‘augmenting’ their fried B sprouts (another trend that can go away, especially if they’re practically burnt on the outside & still half raw on the inside) with the stuff 
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Apropos the side thread on what constitutes a ‘recent’ food trend:
“Recent” can vary based on context, but generally, it often refers to events or developments within the last 5 to 10 years, (…).
So, that seems to track — at least where the hot honey is concerned.
Time flies when yer trendy 
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Dass just messed up. Why indeed. I’m getting a little tired of food that comes on something flat. A charcuterie board, I expect that. Otherwise, a nice plate would suffice.
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From this article: So-called “swicy”, sweet and spicy foods (common in Thai or Mexican cuisines) are belatedly breaking big in Britain with hot honey toppings on, for example, pizza, french toast or fried chicken. “Hot honey is the new salted caramel – the new normal”
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Oh, no! The hot honey trend has reached Europe 
I much prefer salted caramel over hot honey, but I wouldn’t want it anywhere near my pizza, or have other savories ruined by it.
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There was a hot honey discussion somewhere recently. It’s a fairly recent trend where I live in Canada, mostly offered by hipper pizza joints over the past 8 years or so, but it’s possible I wasn’t paying attention to it earlier.
I understand it’s been around since the 1980s or earlier in California or Brooklyn. LOL
I tried it for the first time on a pizza 2 weeks ago, where they added it for a buck. Not my thing.
Honey is nice drizzled on tiropita, cheese burek, cheese boureka, or other feta / ricotta cheese pies.
I’ve also dipped a grilled cheese sandwich in maple syrup and I’d do it again.
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I like it when maple syrup manages to ooze onto my bacon, but aside from that, I’m like a little kid who doesn’t want the stuff on the plate to even touch - no sweet and savory mish-mash, and above all, no honey on my pizza.
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I agree! On one hand everyone is supposed to be cutting out sugar, on the other hand, we are drizzling hot honey on everything - I wish trends would make up their minds.
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Good honey is wonderful. But IMO not meant for ubiquitous use. Call me old fashioned.
The honey craze reminds me of balsamic vinegar on or in everything. 
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Oh, god, don’t remind me. I don’t like balsamic vinegar at all.
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Especially since most of the stuff sold isn’t even actual balsamic.
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The only time I’ve ever thought it was a good idea was reduced, as a topping for black pepper ice cream, at San Domenico on Central Park South. In 1994.
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It’s nice over ripe strawberries with green peppercorns, too. But it has to be real balsamico di Modena, aged or reduced.
Don’t get me started on that sticky glaze you can buy everywhere…
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Or everything bagel topping. I don’t like that on anything.
I’m so old fashioned I want Sesame or Poppyseed. I don’t want the onion bits.
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I love everything bagel topping! It’s like Jewish furikake.
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I like toasted sesames and poppyseed on everything.
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Worse. I like plain bagels …
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I now remember that last Easter I was intrigued by this seasonal novelty item in posh UK supermarket Waitrose, featuring hot honey!
I bought one pack. They were OK, not brilliant.
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Too bad!
