As is the tradition, Eater asked a group of journalists, bloggers, and friends of the site to weigh in on the year in food. Here, they share their list of 2017 grievances.
Linnea Covington, freelance writer, Westword
For some reason really good Korean fried chicken has yet to be available. There are a couple good places, like Funny Plus, but it's not great.
Gigi Sukin, editor, CoBiz
I think bar service needs more attention. Too many restaurants allow you to “enjoy the whole menu” at the bar, but service doesn’t match the anticipated experience. As I say every year, I think desserts on the whole need improvement and an infusion of risk-taking. Yet another flourless chocolate torte does little to cap off any otherwise extraordinary meal.
Alexandra Palmerton, food and booze editor, 303
Bare-bones websites. I'm all for simplicity, but I hate when I can't find all the information I need in a click or two.
Andra Zeppelin, former editor, Eater Denver
The growing number of restaurants that use "until close" as their closing time.
Brittany Werges, managing editor, 303
I hear this a lot from chefs, but the inequality between front of house and back of house pay I think is something everyone is frustrated by. It seems Iike more restaurants are actively trying to fix it, but there’s still a long way to go.
Ruth Tobias, writer, Zagat Denver
I'm not easily aggrieved. Fill my drink order within, say, 10-12 minutes of my being seated and I can overlook pretty much everything else.
Laura Shunk, freelance writer, Westword
Mediocre and bad cocktails — I saw a glut of them on menus this year. Well-meaning but oblivious service, which is a perennial complaint for me. And woe betide the next person who asks me, "Have you dined with us before?"
Callie Sumlin, associate food editor, 5280
The labor shortage is causing a lot of inconsistency.
Denise Mickelsen, food editor, 5280
Inconsistency, which has far surpassed service as a problem for our dining scene.
Rebecca Treon, freelance writer, Denver Post
I always think the little guys without a PR budget should get more props than they do... like Dolce Sicilia.
Ashley Dean, culture reporter, Denverite
It feels like every restaurant is starting to look the same. I like this homey, vaguely mod style we're seeing everywhere, but more restaurants should have their own character.