Funviralpark As always, Eater concludes the year by surveying local writers and editors on a variety of restaurant-related topics. For more Year in Eater feedback from our experts, be sure to come back every day this week to check it all out. year of the eater years of coverage.
What restaurant or restaurant-related debut are you most looking forward to in 2023?
SEAtoday Senior Editor Gabe Guarente
One of my favorite patties in town is the pork jowl smash burger from Lao spot Taurus Ox. We’re also excited to see what Sri Lankan food cart chef Syd Suntha does next with pop culture-themed pop-ups.
Aimee Rizzo, Editor of Infatuation Seattle
Having moved to Seattle after Ms. Helen’s Soul Food closed, we are very excited to experience the property’s triumphant return to the Central District this spring. I also have high hopes for all of her fried chicken wings, greens and mac n cheese.
Jay Friedman, Contributor, Eater Seattle
I’ve heard exciting rumors that some interesting (at least to me) interesting restaurants may be opening in Seattle next year. But I have to say I’m even more excited if many of the existing restaurants that have faced difficulties in the past year or two can recover in 2023.
Meg van Huygen, food writer
LUDI’S DINER Downtown Triumph! I’m so crazy I can’t even handle it.
What are the biggest things to expect from the restaurant industry in 2023?
Meg van Huygen, food writer
No more lobster roll restaurants! There are now four of his properties within one block of downtown, but I think he’s blossoming from the craze around The Mar-Ket in 2021. The worst part is that they may be serving local Dungeness crab on rolls and importing lobster from New England instead. No new lobster roll stores in 2023! Lobster Down, Dungeness Crab Up!
Sabra Boyd, journalist
There has been some talk of restaurant workers starting guild unions to support the labor rights of front-of-house and back-house employees. coverage, treatment, wage theft, harassment, injury protection, and other scenarios where kitchens and servers are vulnerable in the industry. Training, continuing education, equipment discounts, brand partnerships, and Countless other culinary perks may also develop. It’s an exciting time for workers’ rights.
Aimee Rizzo, Editor of Infatuation Seattle
My hope is that take-out and year-round outdoor dining will continue to move forward full steam ahead rather than fade away. By the same token, we cannot ignore the fact that for many immunocompromised and high-risk people, the pandemic is far from over. Also restaurant meals.
SEAtoday Senior Editor Gabe Guarente
I just hope that the reconstruction will progress even a little. Anecdotally, there seem to have been more significant openings than closings in recent months, but it’s clear how poor the industry is still. Restaurants could take advantage of more government support. .
Jay Friedman, Contributor, Eater Seattle
Calm down.
