In keeping with Eater tradition, our closeout of the year is a survey of friends, industry types, and bloggers. To kick it off in the Carolinas, Eater asked the group eight questions, ranging from the restaurants they frequented for takeout to the saddest 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 2023?
Mike Ledford, photographer and Eater Carolinas contributor
Hoagie Haven Makes a Surprise, Yet Triumphant Comeback to King Street.
Jenn Rice, Eater Carolinas contributor, covering NC
Small, Independent Restaurants Rise Again!
Hanna Raskin, editor and publisher of The Food Section
Another Highly Anticipated Hotel Partnership Crumbles With Chef and Investors at an Impasse
Eric Ginsburg, Eater Carolinas contributor, covering NC
A continued tension between pushing the envelope (and introducing diners to unfamiliar flavors and foodways) and strong market pressure to crank out only the hits. Innovative arrangements like Little Blue Bakehouse (2116-H New Bern Avenue) in Raleigh will continue, and we’ll see more locally-based meal delivery/prep companies like Redstart Foods (2827 North Roxboro Street) in Durham.
Erin Perkins, editor Eater Carolinas
The Rent Is Too Damn High (For Restaurants Across the Carolinas)
Jason B James, photographer and Eater Carolinas contributor
In 2023, smaller food regions will see more of the spotlight.
Matthew Lardie, Eater Carolinas contributor, covering NC
Wilmington will continue to see an exodus of chefs and restaurateurs from the Triangle as real estate prices remain prohibitively high. Also, Durham will lose more long-time favorites as developers continue to snatch up properties downtown, but look to East Durham for a renaissance of local, Black-owned restaurants and bars.
Stephanie Burnette, Eater Carolinas contributor
Going Out Is Expensive, and We’re Here for It
Cele and Lynn Seldon, Seldon Ink
Diners are going to see more oysters than ever before due to their sustainability and positive impact they have on the world’s ecosystem.