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.
Q. What are your headline predictions for 2016?
Hayley Phillips, assistant editor for The Local Palate:
"Charleston Peninsula sinks under the weight of new restaurant openings."
Timmons Pettigrew, author of Charleston Beer and contributor to Eater Charleston:
Repeating two from last year! "People Line Up in Downpour for Lewis Barbecue" "People Line Up in Record Temps for Lewis Barbecue"
Brian Wilder, editor The Rakish Perspective and contributor to Eater Charleston:
"Newest James Beard Award Winner Is ... Actually Not Another White Guy"
"Charleston Opens First Non-Alcoholic Bar, Pigs Fly Over Moon"
Robert Donovan, photographer and contributor to Eater Charleston:
North Morrison explosion for food and breweries and the semi-rise of the not-quite-food-hall. Continued move back to more casual food.
Emma Humphries, Instagram superstar and photographer for Eater Charleston:
I think the farm-to-table restaurant scene is on the up and Charleston will see more restaurants with this focus.
Peg Moore, contributor and food critic for The Mercury:
I like to think our restaurants will become aware of the desire for more graciousness. Those linen napkins that are so popular is a tiny step … am hoping tablecloths will follow. Bare tables always seem a bit dirty, certainly not celebratory, not worthy of the tasty food our chefs create.
Erin Perkins, editor Eater Charleston:
"National News Declares Another Southern City the 'New Charleston' and Everyone Shrugs"
Kinsey Gidick, managing editor for the Charleston City Paper:
"Impact of South Carolina's 1,000-year-flood seen on Charleston restaurant plates"
Hanna Raskin, Food writer and critic for the Post & Courier and author of Yelp Help: How to Write Great Online Restaurant Reviews:
"Big Restaurant Project That Generated a Ton of Buzz Delayed Yet Again By Permitting Problems, Understaffing and Cash Shortfall"