The Tamesis
They say the customer is always right. So when two patrons at different tables on the same night asked Cuba Libre restaurant and rum bar co-founder Barry Gooding the same question, Gooding knew to listen and make drastic changes to the restaurant’s food selection.
But what were the key issues that led to the big changes to the menu? They asked him if they could start offering GLP-1 food options to people taking the medication. Thus, on October 27, 2025, Cuba Libre’s GLP-Wonderful Menu was born.
If 2025 is the year of protein and fiber, then 2026 may well be the year of GLP-1 food menus. Use of drugs like Ozempic and Mounjaro has soared, and a recent poll by independent health information group KFF showed that one in eight adults in the United States is currently taking GLP-1 to treat weight loss, diabetes or other health problems. The American Medical Association (AMA) reports that spending on these drugs increased by more than 500% from 2018 to 2023, from $13.7 billion to $71.7 billion. Whether you take medication or not, there’s no denying the impact it has on everyone’s lives—and now that includes our food choices at restaurants.
“We’re already seeing early signs across the industry, including more common high-protein menu labelling, smaller portion sizes, and macro-conscious products,” said Amy Shapiro, registered dietitian and founder of Real Nutrition. “I don’t think every restaurant will create a labeled ‘GLP-1 menu,’ [but] I do think there will be more high-protein, fiber and plant-based healthy foods on offer, along with smaller amounts of decadent options. “
“Guests taking GLP-1 medications often feel disconnected from traditional dining,” Angel Roque, Cuba Libre’s culinary director, told us Fashion. “They can’t finish most of the food, and a lot of the menus aren’t designed for how their bodies are reacting to the food right now. For them, [the GLP-Wonderful] The menu feels thoughtful and intentional. “
What makes a menu “GLP-1 friendly”?
It’s not just about getting people to eat smaller meals more frequently. The best GLP-1 menus, Shapiro says, are ones that prioritize the nutrients you need while taking the medication: high-quality protein sources (such as fish, eggs, poultry, lean red meat and Greek yogurt), fiber-rich plants (vegetables, legumes, whole grains, olive oil, avocados or nuts) and small or half portions, while limiting fried foods, refined carbohydrates, overly rich sauces and ultra-processed foods.
Cuba Libre’s GLP-Wonderful menu includes five small, high-protein versions of classic dishes such as Pollo Asado and Salmón a la Plancha. These options were developed under the guidance of board-certified internist and obesity specialist Charlie Seltzer, MD, to provide GLP-1 users with the perfect balance of authentic Cuban flavor and needed nutrition. “We didn’t just shrink the board; we repurposed the ingredients,” Roque said. “[We] Balanced macronutrients in small portions to help avoid the nausea or heaviness experienced by many GLP-1 users. “
Top fast-food chains have also been quick to capitalize on the moment, launching their own “GLP-1 friendly” foods. In January, Shake Shack launched the Good Fit menu, which John Karangis, executive chef and vice president of culinary innovation at Shake Shack, describes as “approachable options consistent with a range of lifestyles” with a focus on protein, portion balance and customization. For example, the Single ShackBurger Lettuce Wrap and Double Veggie Shack Lettuce Wrap can meet your low-carb needs. If you’re focusing on protein, the Double SmokeShack Lettuce Wrap and the Double Avocado Bacon Burger both have just over 50 grams (g) of protein.
