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Writers Predict Charleston Headlines for 2018

Look into the future

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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 2017?

Samantha Connors, Eater Charleston contributor:
AI-driven Robots Serve Up Locally Sourced, Organically Grown Dishes in These Trendy New Restaurants

Marion Sullivan, Culinary Institute of Charleston and food editor Charleston Magazine:
The restaurant scene in Charleston will continue to experience musical chairs, with restaurant openings, restaurant closings, and chef shuffles.

Sydney Gallimore, Queen of the Food Age and Thrillist Contributor:
A new craft brewery opens every week, with local craft beer available on every street corner downtown. The peninsula drowns in hops.

Robert Donovan, photographer and contributor to Eater Charleston:
National Beverage stops producing La Croix and millions of hipsters and soccer moms fall into a deep dark bottomless depression dragging the economy into a recession. That or Trump kills us all so food won't matter.

Hanna Raskin, Food writer and critic for the Post & Courier:
More Lowcountry farmers and fishermen give up their operations as once-freaky weather becomes the norm

Parker Milner, Eater Charleston contributor:
NoMo will be an area that continues to grow and push the limits on creativity.

Peg Moore, contributor and food critic for The Mercury:
Am optimistic — serious French food and formal graciousness is featured in New York’s hottest restaurants. That will hopefully inspire the same in more restaurants here —buzz I am getting here is that residents have had it with the whole fast casual craze. The tradition in Charleston has always been more in the European, especially French, tradition of dining slowly and thoughtfully in a more formal manner — tablecloths are always seen in the most casual bistros in France.

Erin Perkins, editor Eater Charleston:
Applebee’s Opens in Former Sermet’s Space; Hooter’s Announces Plans For Upper King

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