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Industry Experts on the Biggest Restaurant Grievances of 2014

In keeping with Eater tradition, our closeout of the year is a survey of friends, industry types and bloggers. To kick it off in Charleston, Eater asked the group eight questions, ranging from the restaurants they frequent most to the biggest surprises of the year. Responses are in no particular order, and readers are encouraged to leave answers in the comments.

Wikipedia

Q. What was the biggest restaurant grievance of 2014?
Note: In the past we've asked what restaurants people broke up with that year; this year we've decided to broaden the category a bit so people can "break up" with trends or practices in addition to restaurants.

Hanna Raskin, Food writer and critic for the Post & Courier and author of Yelp Help: How to Write Great Online Restaurant Reviews:
Maybe grievance isn’t exactly the right word, but the trend I found most worrisome was the closure of black-owned restaurants downtown. Ernie’s, one of the last bean joints on the peninsula, shut down in 2013, but it was followed in 2014 by Huger’s, Ike’s, Alluette’s, and Dellz. And out in Mt. Pleasant, Charlotte Jenkins closed Gullah Cuisine. The whitening of the downtown restaurant scene doesn’t serve our community, and it doesn’t serve tourists who want to better understand the Lowcountry and its cuisine.

Marion Sullivan, Culinary Institute of Charleston, food editor Charleston Magazine, columnist Post & Courier:
Too loud

Timmons Pettigrew, author of Charleston Beer and contributor to Eater Charleston:
Some restaurants continuing to ignore craft beer as a key component to a full-fledged beverage program, and some restaurants continuing to serve beer in frozen glassware.

Erin Perkins, editor Eater Charleston:
Brunch in Charleston now requires a reservation. When did that happen? I want to roll out of bed on Sunday morning and go eat somewhere great — not plan my meal three weeks in advance.

Brian Wilder, editor The Rakish Perspective and contributor to Eater Charleston:
The big bourbon boom that came late in the year causing restaurants and bars to jack up the prices of even baseline brands. Yea, no one has time for that.


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