There was a push for solubility / even development of coffee maybe 2-3 years ago, and I think that shifted preferences in specialty coffee circles slightly "darker" (from like light city to city/city+). Heart, I think, embodies that movement - they went from roasting super light, non-soluble, Nordic-style coffee to hyper-soluble "omni-roast" coffee. (Honestly, I preferred their older roasts as drip coffee, but they're doing what they set out to do.) Matt Perger and some others have also been pushing for solubility and sweetness over brightness.
As a result of the push for solubility, cafes moving to flat burrs, and many shops pulling 1:2 or longer shots, I find the espressos I have out have improved dramatically in the last 2-3 years. I have way fewer savory, vegetal, underextracted ristrettos pulled from underdeveloped roasts. I think drip coffee from really light roasts can be tasty, so I haven't found drip coffee to have gotten any better. (Some roasters who would serve aggressively underdeveloped drip coffee have upped their game.)
On HB I haven't noticed much change. Talk here tends to be a bit old school with a contingent of more third-wavey folks. I don't think really light roasts ever caught on here, so there's not much room to have a backlash.