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.
What are your Seattle headline predictions for 2018?
Leslie Kelly, Seattle-based food writer:
Filipino food is ON FIRE!! Follow the Lahi Facebook page so you can find out about the regular pop-ups. You can taste the love in the calamansi-marinated bistek, the cold coconut pancit, and crispy pork adobo waffle. These fired-up group of chefs with Southeast Asian roots all have day/night jobs — including Justin Casimiro Legaspi from Bateau — but this project is no casual side hustle. It's the future. Go get you some! Happy Grillmore is featuring some Lahi dishes on its menu through December.
Nicole Sprinkle, food writer and critic, Seattle Weekly:
Rutabaga leaves replace kale as the “it” salad ingredient on restaurant menus.
The Bellevue Boom: Seattle chefs open locations of popular restaurants on the Eastside.
Brains become the next big thing in the “snout to tail” movement.
Anthony Bourdain moves to Seattle, quits food show, takes job at Amazon.
Allecia Vermillion, deputy editor, Seattle Met:
Evergreens salad chain surpasses Starbucks in number of Seattle locations.
Jackie Varriano, editor, Zagat Seattle:
I’m terrible at predicting, but I just hope they are positive. Whatever they may be, may they consistently showcase women and people of color in our city doing amazing things with food.
Rosin Saez, associate food and drink editor, Seattle Met:
Your Favorite Old Diner Is Closing Right Now.
Your Favorite Old Diner Has Just Been Saved.
Hey, You Like Doughnuts and Ice Cream, Here Are More Doughnuts and Ice Cream.
Angela Garbes, Seattle-based food writer:
I'm hopeful that Seattle food writers will shift our headlines away from big-name chefs who have the financial freedom to open second, third, or sixth locations, close places, and pivot restaurant concepts with abandon and instead focus more attention on the many small business owners working long hours, and at greater financial risk, to bring us new ideas and flavors.
Providence Cicero, food critic, The Seattle Times:
We've seen some shake-out this year in terms of restaurant closures, and I think that will continue. It's a very competitive game. Getting enough butts in seats and turning tables is challenging when consumers have so many options, including now high-end food delivery. I have eaten in too many nearly empty dining rooms. I worry about the restaurant survival rate.
Tan Vinh, food and drink writer for The Seattle Times:
More people will get sick from eating cheap poke. More restaurateurs will go the fast-casual route or will open in mixed commercial-residential buildings. Happy hour will be awesome in South Lake Union because restaurants and bars have to keep Amazon workers from going home early. White Center will be the “It” neighborhood. Octopus, rice bowls, Central Texas-style brisket and smelt will be big. Ok. the smelt part may be a fib, but damn it, smelt should be big. It’s sustainable and cheap. Dredged and fried, it’s delicious. Just close your eyes while you bite the head off and pretend it didn’t crackle and pop.