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Headline Predictions for 2017, From Eataly Seattle to Pickled Ice Cream

Local experts anticipate the year ahead

A plate of pasta at Eataly Boston.
Eataly Boston.
Rachel Leah Blumenthal for Eater

As is tradition, Eater closes out the year by surveying local food writers on various restaurant-related topics. Readers, please feel free to chime in with your own thoughts in the comments section below.

Today’s first question: What are your headline predictions for 2017?

Julien Perry, consume editor, The Fresh Toast:

Sounders Open 'Surf & Turf' Soccer Themed Oyster Bar, Because Seattle.

Walt Wagner Comes Out of Retirement to Play Us All Lullabies For the Next Four Years.

Angela Garbes, food writer, formerly The Stranger:

"On the Eve of Opening Restaurant Number______, Successful Restaurateur ___________ Claims Seattle is Hostile to Small Business Owners".

Leslie Kelly, senior food editor, Allrecipes:

Seattle finally gets an Eataly! Scandinavian food finally gets the star treatment it deserves! Clever bartenders will finally come up with a really cool wine cocktail — not sangria — that'll be the gateway drug that gets more people excited about drinking wine. Tourists will actually buy something at Pike Place Market instead of just standing there, taking selfies and getting in the way of the real shoppers. (Last one's probably not gonna happen!)

Allecia Vermillion, senior food and drink editor, Seattle Met:

The death of Seattle’s medium-fancy dining: Restaurants skew high-end or super casual.

Seattle chefs expand to Tacoma, Bellingham, Bremerton, Bellevue — wherever it’s cheaper.

Bethany Jean Clement, food writer, The Seattle Times:

The prospects for 2017’s headlines — locally, nationally, and globally — are so terrifying, one hesitates to speculate.

Jackie Varriano, editor, Zagat Seattle:

Well, I heard inklings of Tom Douglas opening a restaurant outside of Seattle, so that’s an easy one. But I wouldn’t be surprised if one of our other empire building chefs eyed spots outside the city. Rachel’s Ginger Beer and Rachel Yang are already in Portland — but I can see someone from Seattle making a splash further afield. I also think food delivery services are coming on strong — and I wonder if that might grab headlines this coming year. Wouldn’t it be strange to have the majority of restaurant meals be delivered? No more lines for those brave enough to dine in the actual restaurant!

Nicole Sprinkle, food writer and critic, Seattle Weekly:

Josh Henderson Doesn't Open a Restaurant.

Pickled Ice Cream Latest Rage.

Dick's Debuts Sous Vide Cooked Burgers with Duck Fat Fries.

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