Q: What are your headline predictions for 2016?
Brittany Werges, 303 Magazine food editor
The suburbs are going to get a lot of love this coming year. With places like Stanley Marketplace is opening in the spring, I think we'll see people flocking from Denver to eat on its perimeters.
Ruth Tobias, Thrillist contributing writer
Niche, niche, niche. Places that keep their repertoires narrow and focused on what they do best, like Onefold, The Inventing Room, or even in a sense Finn's Manor, are where it's at.
Linnea Covington, freelance writer, Westword contributor
Ramen will start popping up, it has to. Denver has been behind this trend for too long. Sure, there is Uncle and Bones, but it's not nearly as haute here as it is in other parts of the country.
Gigi Sukin, CoBiz and Eater Denver contributor
I can't for the life of me imagine this pace of opening after opening is sustainable. I'm noticing that a lot of Denver institutions are closing their doors, which I hope not to see more of in 2016. Curious if fast casual will continue to have the hayday it's had. Hoping to see the best and brightest continue to shine and newcomers make their way, as long as they understand Denver's culture and taste.
Andra Zeppelin, Eater Denver editor
"The fast casual bubble has finally burst"
"Babka is the new cronut (or the new kale)"
Jennifer Murphy, freelance writer, AFAR contributor
More exotic grains, more large format dining a la Oak at 14th, lots of fermenting and pickling, breakfast 24 hours a day, the continued obsession with artisanal doughnuts, a bigger focus on sustainable seafood, more third-wave coffee roasters.
Amanda Faison, 5280 Magazine food editor
The rise of the multipurpose coffee shop. Think Black Eye's swiveling a.m./p.m. cabinet and Bellwether's whiskey list and clothing boutique—both spots are smart and well curated, and I'm sure we'll see more of these hybrids pop up.
Jessie Levine, Eater Denver contributor
"Porridge is the new toast"
Lori Midson, Zagat Denver editor
Expanding restaurant empires from blockbuster chefs (think Troy Guard, Paul Reilly, Lon Symensma, Justin Brunson and Kevin Morrison), coupled with more fast-casual concepts. My crystal ball also includes a moratorium on ramen, along with intense discussions regarding minimum wage and tipping policies. And the next big restaurant ‘hoods? I'm going with Stapleton and Lowry. As for ingredients, I'm predicting that underutilized fish will become more mainstream and that new condiments (hot sauces, especially) will make a big splash on the table and in the kitchen.
Maya Silver, Dining Out Magazine writer
At a meal at Zengo recently, I learned that Richard Sandoval had declared "fusion is dead." At first, this shocked me since the restaurant's original premise was Latin-Asian fusion, but I think there's something to that. Increasingly, I think we're seeing a desire to create authentic, pure dishes that speak to tradition rather than overly complicated amalgamations of cultures. There's a saying that what grows together, goes together so maybe there's a reason that a dish born out of a specific region with its indigenous ingredients makes innate sense.
Megan Barber, Curbed Ski editor
More delivery services like SupperBell and I think cauliflower is going to be the new kale.
Adam Larkey, Eater Denver photographer
"Classics, Closings and Consolidation - A Tale about the Denver Dining Scene"
Rebecca Treon, freelance writer, Denver Post contributor
Spanish Food Finally Gets Its Due, Artisan Cheese Shops Dominate the Denver Dining Scene, Finger Food Makes a Comeback
Grace Boyle, Eater Denver contributor
More eatery food halls opening, and mobile eating on the rise.
Rachel Greiman, Eater Denver contributor
After a million restaurant openings this year, especially from big names opening multiple restaurants at a time, I think we will see some of those close within the year. That isn't a headline, but it is what I think will happen.