As always, Eater concludes the year by surveying local writers and editors on a variety of restaurant-related topics. For more Year in Eater feedback from our experts, be sure to come back every day this week to check it all out. year of the eater years of coverage.
What Seattle news surprised you the most in 2022?
SEAtoday Senior Editor Gabe Guarente
Marshawn Lynch is a surprisingly good baker and seems to be able to make a mean lemon drizzle cake.
Sabra Boyd, journalist
Given that the neighborhood’s smaller coffee shops remain open, profitable, and thriving, the dubious claim that Starbucks is closing organized cafes for crime is intriguing. The coincidental timing of Starbucks reopening locations under the control of the grocery company after baristas voted to unionize is another interesting choice. It’s amazing how these decisions save the company money, rather than choosing to partner with employees who want fair labor rights.
But maybe this wasn’t about money. At least not for Starbucks. Open mics He enjoyed nights and other neighborhood events He lived halfway between two closed Capitol Hill locations, so whenever Howard Schultz would talk to me about the logic of his model for this business We can handle it. I will pay for coffee!
Meg van Huygen, food writer
I don’t know if amazing is the right word, but I was pretty impressed with Syd Suntha (of Kottu) and his 8-hour, 36-course Wu-Tang Clan themed dining experience in September. received. What a big undertaking! And it was a success! It takes some kind of person to have this idea and then actually put it into action, let alone kill it. total baller.
Aimee Rizzo, Editor of Infatuation Seattle
I was shocked to hear that Kedai Makan is closing. I never expected my favorite store to turn off the lights, but this was especially painful. Roti Jala, we all miss you.
What innovative ideas would you like to see continue this year through 2023?
Aimee Rizzo, Editor of Infatuation Seattle
It’s great to see more restaurants sharing the night — the ‘pizzakaya’ situation with Kamonegi Lupo, thanks in part to a very nice sourdough pie topped with black cod lees and lotus root. It was one of our most memorable meals of the year. , miso sauce. We were also thrilled to see a plethora of exciting low-alcohol and zero-proof cocktail options popping up. Tio Baby’s N/A Negroni and Kamp Social House’s Non-Alcoholic Jalapeno His Pineapple Margarita are standout favorites.
SEAtoday Senior Editor Gabe Guarente
The idea emerged as something of a pandemic adjustment long ago this year, but it seems to have become more popular these days. Paying the check at the table with a card reader. No more handing over paper receipts. Fast and easy. As the QR menu continues, we don’t mind it being maintained for a long time.
Meg van Huygen, food writer
I’m really into the new Vietnamese waves I see around town. Pho Bac and the Sup Shop and Phocific Standard Time, of course, have a lot of innovation going on in both food and cocktails. You can see it in coffee shops such as Voi Cà Phê, Coffeeholics and Aroom. A very creative new idea, styled from this base. Following Mama Đút’s lead in Portland, expect a push for vegan Vietnamese cuisine to emerge soon as well.
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