Funviralpark It’s Eater’s tradition to end the year with a survey of local food experts (editors, writers, reporters, and a select few others) about the highs, lows, and surprises in dining over the past 365 days. Today our panel will consider our biggest hopes for restaurants in 2023. Any thoughts to share? Feel free to add them in the comments.
Stephanie March, Food and Dining Editor Mpls. St. Paul Magazine
My hope is that staffing levels will level out or find a way to make restaurant life attractive again to the next generation of cooks and servers.
Mecca Bos, Food Writer, Chef, Founder of Hidden BIPOC Foodways
I hope that we can remove barriers to entry for the BIPOC community in general, especially for Blacks and Indigenous peoples, especially for women. misses a huge part of
Em Cassel, editor and co-owner racket
i have been So Nice to see what can only be described as a return to fun in 2022. Kitsch-themed supper clubs like Creekside and The Apostle have opened, as well as new restaurants and bars like Arts + Rec Uptown, which offers indoor mini-golf. The TILT pinball bar moves to more space — that gives us hope. I remember how squiggles and blobs took over our home décor in 2020 and 2021, when we were all stuck at home and needed something that felt soft and silly. It sucks — especially in the last few years — our restaurants don’t have to be serious and strict. In 2023, we want to increase that even further.
Natalia Mendez, Eater Twin Cities Contributor
I always want to see more BIPOC and immigrant owned restaurants in the Twin Cities.
Trish Gavin, Bar Master, Eat Street Crossing Beverage Director
This sounds petty, but my biggest hope for restaurants in 2023 is that customers improve. I have witnessed some of the most justified and downright despicable treatment of my staff by guests since the restaurant reopened in 2020. I have said and done. In his 20 years in hospitality I have never seen anything like it. I hope diners start being considerate and humane.
James Norton, Editor and Co-Founder of the Heavy Table Newsletter
Short menu, short menu, short menu. A menu with some good features is always better than a three-page minefield of varying quality. I think too many places try to do everything when a narrower focus can help them succeed in a more meaningful and sustainable way. I think this is where the trend is going, and I still feel very encouraged every time a new spot opens with the ambition to master a few things. Doing things consistently and well, including food, is a gift to the world.
Ali Elabady, Eater Twin Cities Contributor
Instead of dodging and dodging their concerns about current working conditions, allow staff to join unions and pay them livable wages. It provides equity to be equal partners with owners and managers, helping restaurants move forward in a changing and uncertain environment for both restaurants and employees.
Golnaz Yamoutpour, Founder of @eatdrinkdish
I hope the restaurant continues to be creative and continue to enjoy their menu. The pandemic has had a huge impact on the restaurant industry, from labor shortages to supply chain problems. We hope 2023 will be a renaissance of both dining experiences and culinary excellence.
Alex Lodner, Eater Twin Cities Contributor
A more veg-forward place. Many restaurants say yes, but rely heavily on meat as the star of the plate. Also, standardize your dinner on eggs, k?
Eater Twin Cities Editor Justin Jones
I hope Midtown Global Market will have a better year than the last few. Sahan Journal provides an excellent explanation of some of the market challenges. It faces some tricky odds, but exciting new tenants – the Indigenous Food Research Institute, his second location at Slice, Soul to Soul, Momodosa, and more – give hope. Year.
