Tasting Panel Sums Up 2013's Culinary Scene in One Word

The Old Sage [Photo: S. Pratt]

As is the tradition at Eater, our closeout of the year is a survey of local food writers, industry types, and friends. We asked the group eight questions, and so far they've answered: Biggest Dining Surprises, Restaurant Standbys, Top Newcomers, Restaurant Breakups, Top Dining Neighborhood and Best Meal of 2013. Here now, they've summed up 2013's food scene in one word. Readers, please feel free to add your thoughts to the comments.

Rachel Belle, radio personality at KIRO 97.3 AM and Open Wide columnist at Eater:

"Cronut." Never had one, not necessarily sure I need to try one, but hot damn did those little pastries become a hot news item.

Nicole Sprinkle, food editor at Seattle Weekly:

"Prolific."

Jess Thomson, writer and cookbook author, Hogwash:

"Briny."

Jameson Fink, Wine Without Worry:

"Sparkling."

Kristin Ackerman, publisher at SIP Northwest Magazine:

"Cliquey."

The Surly Gourmand, curmudgeon:

"Tired."

Leslie Kelly, editor at Zagat Seattle:

"Bacon," because, well, it's BACON! Go try the house-cured/smoked swine at the new Miller's Guild. Fan-freaking-tastic.

Allecia Vermillion, food & drink editor at Seattle Met:

"Smoky."

Allison Scheff, food & dining editor at Seattle Magazine:

"Surprising."

Jen Chiu, Roll With Jen:

"Expansion." Ethan Stowell and Josh Henderson following in the footsteps of Tom Douglas in opening a slew of new restaurants. Tom Douglas opened a suite of food shops in Via6 to add to his collection of restaurants. Brendan McGill opening his third business with a festive beer hall in Pioneer Square, Matt Dillon opening Bar Sajor and London Plane, Renee Erickson opening The Whale Wins and Barnacle with her meticulous and beautifully architected trademark.

Naomi Bishop, freelance food writer, The Gastrognome:

"Fiery." Wood-fired ovens, Sriracha, and smoked everything.

Julia Wayne, freelance writer, Eater Seattle contributor:

"Kimchi." I don't know what happened, but I couldn't get enough of it, in soups, as a side, or just out of leftovers packaging from my favorite places, eaten with my fingers with the fridge door half-open.

Bryce Lathrop, founder of White Moustache Urban Adventure Co.:

"Meat."

Julien Perry, editor at Eater Seattle:

"Instagram."