\n<\/p>\n
They say that the customer is always right. So when two patrons at different tables approached Barry Gutin, co-founder of Cuba Libre Restaurant & Rum Bar<\/a>, on the same night to ask the same question, Gutin knew to listen and make a huge shift with the restaurant\u2019s food options.<\/p>\n But what was that pivotal question that could command a drastic menu change? They asked if he could start offering GLP-1 food options for those taking the medication. And thus on October 27, 2025, Cuba Libre\u2019s GLP-Wonderful Menu<\/a> was born.<\/p>\n If 2025 was the year of protein<\/a> and fiber<\/a>, 2026 may easily be the year of the GLP-1 food menu. Use of medications such as Ozempic and Mounjaro has skyrocketed<\/a>, and a recent poll done by independent health information organization KFF shows that one in eight adults<\/a> in the US is currently using GLP-1s for weight loss, diabetes, or other health conditions. The American Medical Association (AMA) reports that spending on these medications has grown more than 500%<\/a> from 2018 to 2023, going from $13.7 billion to $71.7 billion. Regardless of whether you\u2019re on the drug or not, there\u2019s no denying its influence on everyone\u2019s lives\u2014now including our food options at restaurants.<\/p>\n \u201cWe\u2019re already seeing early signs across the industry, including more common higher-protein menu callouts, smaller portions, and macro-conscious offerings,\u201d says Amy Shapiro<\/a>, RD, registered dietitian and founder of Real Nutrition. \u201cI don\u2019t think every restaurant will create a labeled \u2018GLP-1 menu,\u2019 [but] I do think there will be more high-protein, fiber, and plant-forward, healthy items offered along with smaller portions of decadent foods.\u201d<\/p>\n \u201cGuests on GLP-1 medications often feel disconnected from traditional dining,\u201d Angel Roque, culinary director at Cuba Libre, tells Vogue<\/em>. \u201cThey can\u2019t finish large portions, and many menus aren\u2019t designed for how their bodies now respond to food. For them, [the GLP-Wonderful] menu feels thoughtful and intentional.\u201d<\/p>\n It\u2019s about more than just giving people smaller meals. The best GLP-1 menus, Shapiro says, are the ones that prioritize the nutrients you need while on the drug: high-quality protein sources<\/a> (think fish, eggs, poultry, lean red meat, and Greek yogurt<\/a>), fiber-rich plants<\/a> (vegetables, legumes, whole grains, olive oil, avocado, or nuts), and smaller or half portions, while limiting fried foods, refined carbs, excessively rich sauces, and ultra-processed foods.<\/p>\n At Cuba Libre, its GLP-Wonderful Menu consists of five smaller-portioned, high-protein versions of its classic dishes, such as the Pollo Asado and Salm\u00f3n a la Plancha. Developed under the guidance of board-certified internal medicine doctor and obesity expert Charlie Seltzer<\/a>, MD, these options aim to provide GLP-1 users the perfect balance between authentic Cuban flavors and needed nutrients. \u201cWe didn\u2019t just shrink plates; we recalibrated composition,\u201d says Roque. \u201c[We] balanced macronutrients in smaller servings to help avoid nausea or heaviness, which many GLP-1 users experience.\u201d<\/p>\n Top fast food chains have also quickly pivoted to capitalize on the moment, launching their own \u201cGLP-1-friendly\u201d food items. This past January, Shake Shack introduced its Good Fit Menu<\/a>, which John Karangis, executive chef and VP of culinary innovation at Shake Shack, describes as \u201capproachable options that align with a range of lifestyles\u201d by focusing on protein, portion balance, and customization. The Single ShackBurger Lettuce wrap and the Double Veggie Shack Lettuce Wrap, for example, fill your low-carb needs. And if you\u2019re protein-focused, the Double SmokeShack in a lettuce wrap and the Double Avocado Bacon Burger lettuce wrap each contain just a little more than 50 grams (g) of protein.<\/p>\n<\/div>\nWhat makes a menu \u201cGLP-1 friendly?\u201d<\/h2>\n