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Restaurant Experts Sum Up 2011 in One Word (or More)

As is the tradition at Eater, our closeout of the year is a survey of friends, industry types, bloggers, and readers. We've already covered Top Standbys, Top Newcomers and Top Dining Neighborhoods of 2011. All will be answered by the time we turn off the lights at the end of the week. Responses are related in no particular order; all are cut and pasted herein.
The opening of Bobby's Burger Palace is just one example of this year's burger craze [Photo: R. Lopez]

Jamie Liu, food editor, DCist: Overegging. As in overegging the custard. I had a lot of dishes where the chef took a comfort food like pulled pork, and combined it with a contrasting comfort food. Each on its own would have been delicious, but the combination was usually overwhelming and not particularly delicious.

Missy Frederick, reporter, Washington Business Journal: Flayed. Bobby’s Burger Palace opening was the second most visited article on the entire WBJ site this year, and by far the most-viewed restaurant story. Clearly burger fatigue hasn’t set inyet for our readers.

Anna Spiegel, assistant food and wine editor, The Washingtonian: Reclaimed.

Tom Sietsema, food critic, The Washington Post: Resilient.

Amanda McClements, editor, Metrocurean: Salty. (In a good way.)

Svetlana Legetic, editor, Brightest Young Things: Busy.

Mike and Elizabeth Bober, editors, Capital Spice: Brunch.

Tommy McFly, Morning Show Host, 94.7 FreshFM: Fresh.

Dan Silverman, editor, Prince of Petworth: FoodTrucks. Technically two words but true nonetheless!

Alejandra Owens, freelance writer: Small-plates. I know that’s two but we’ll pretend it’s one since it’s hyphenated.

Rachel Tepper, assistant editor, The Huffington Post: Delicious!

Kelly DiNardo, freelance writer: Finger-licking. 

Nycci Nellis, publisher, The List Are You On It: Porkalicious.

Jessica Sidman, dining editor, Bisnow Media: Expansive.

Mary Kong, editor, Girl Meets Food: Fattening.

Chris Shott, food editor, Washington City Paper: Bomboloni.

Jeff DuFour, editor, UrbanDaddy: Barrel-aged.

Do feel free to add your own answers in the comments.