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Restaurant Experts Sum Up 2012 in One Word

As is the tradition at Eater, our closeout of the year is a survey of friends, industry types, bloggers, and readers. We've already covered Best Standbys and Top Newcomers. Now it's time to describe 2012 in one word. Once again, readers, please add your thoughts to the comments.
dots.jpgDot's Delicatessen [Photo: S. Pratt / ESEA]

Q: Describe 2012 in one word.

Scott Heimendinger, director of applied research, Modernist Cuisine: Hipster. Which means that soon, 2012 will be "so over".

Linda Miller Nicholson, Salty Seattle: Oysters. Alternatively, you can make a case for this being one word: whycantIfindadecentfuckingbagelinthistown?

Leslie Kelly, contributor, Seattle Magazine: For me, 2012 was all about meat. I taught myself to make bacon, watched Marcus Samuelsson make fried chicken at the Aspen Food & Wine Classic, bought a half a pig raised on pears, and took a trip to a national barbecue competition near St. Louis and served Rendezvous ribs for Christmas dinner. Yay, meat!

Erin Thomas, editor, SIP NW: Validated. (I mean, come on, we won the right to host Top Chef, *cough* without any Seattle chefs *cough*).

Surly Gourmand, writer/curmudgeon: Meh.

Hanna Raskin, restaurant critic, Seattle Weekly: Poised.

Allecia Vermillion, food & drink editor, Seattle Metropolitan: Carbs.

Jennifer Worick, author, Things I Want to Punch in the Face: Instagrammatic.

Kathleen Flinn, author, The Sharper Your Knife, the Less You Cry: Meaty.

Julien Perry, editor, Eater Seattle: PETA. What's more ethical than naming your restaurant after an animal? Whale Wins, Blind Pig Bistro, Wandering Goose, Angry Beaver. What am I missing? It doesn't matter. You get the point.

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