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Restaurant Experts Sum Up 2013 in One Word

Restaurant Kelly Liken
Restaurant Kelly Liken
Photo: Facebook

Our closeout of the year is a survey of friends, industry types, bloggers, and readers continues, this time with a tough question. Can you describe the 2013 restaurant scene in one word? It's been a fast and furious year, as many of our friends of Eater said.

Jeremy Kossler, Denver Burger Battle founder: New-American (someone asks you what style of food a restaurant serves, and you say...").

Tucker Shaw, Denver Post Features Editor: Trendy. It's increasingly hard to tell one restaurant from another when so many kitchens are pushing barely-tweaked versions of similar contemporary American fare.

Penny Parker, Black Tie Colorado: Butchery.

Bill Porter, Denver Post restaurant critic: Urp.

Megan Barber, 303 Magazine contributor, Curbed Ski editor: Cocktails.

Kris Browning-Blas, Denver Post Food Editor: Active.

Andra Zeppelin, Eater Denver editor: Busy.

Emily Hutto, Eater Denver contributor, author of Colorado's Top Brewers: Boozy.

Daliah Singer, 5280 Magazine associate writer: Ongoing. As in, the surge of 2012 continues.

Grace Boyle, Eater Contributor, author at Grace(full) Plate: Cronuts? :)

PJ Hoberman, Denver Off The Wagon: Growth.

Amanda Faison, 5280 Magazine food editor: How about two words: vegetables and depth.

Laura Saffioti, Eater Denver contributor: Booming.

Pat Miller, the Gabby Gourmet: Interesting.

John Lehndorff, host of Radio Nibbles on KGNU, former dining critic at the Rocky Mountain News: The renaissance of fat (and, as a result, flavor) whether it's goose fat, lardo, cultured butter, ghee, coconut oil or suet making for much tastier cuisine.

Adam Larkey, Eater Denver photographer: Evolution.

Brittany Werges, 303 Magazine Food & Booze Editor: Expanding.

Jessica Hunter, Eater Denver contributor: Splash. (National recognition + Colorado draught + Boulder flood.)

Elaine St. Louis, Colorado Homes & Lifestyle art editor: Simple.

Lori Midson, Westword food editor: Simplified.

Ruth Tobias, Zagat Denver editor: I don't know about a single word, but I can do it in three: skin (or "rinds" if you prefer), tongue, and pierogi. While looking back over the year for Zagat Denver's own roundups, I couldn't believe how much those three things came up. It's like being in a citywide European deli, especially when you throw in all the brisket, pretzels, and pickles people are doing. I've also seen alfajores, South American sandwich cookies, in three places in the past 10 days or so: Olive & Finch, Masterpiece Deli Uptown, and Pikkas. I wouldn't call them the trend of the year or anything, but it's curious.

· Friends of Eater Recall Their Single Best Meals of 2013 [EDen]
· All Year in Eater Coverage [EDen]
· Denver's Ultimate Guide to New Year's Eve [EDen]

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