Question: What word best describes 2015?
Hillary Dixler, Eater's senior reports editor — Boring
Erik Torkells, editor/publisher of Tribeca Citizen — Bowl
Kat Kinsman, Tasting Table editor-at-large — Grainy. So many, many grains. I'm not complaining.
Devra Ferst, Tasting Table senior editor —Instagram
Matt Duckor, Epicurious senior editor — Influencer
Jordana Rothman, NYC-based food writer — AF. It counts
Kat Odell, Eater Drinks editor — Vegan
Charlotte Druckman, NYC-based food writer — Just the TIP.
Kenzi Wilbur, Food 52 managing editor — Ethnic. New York is paying more attention to the places that have always been here. It is lifting them up, and it is copying them—forcing them to buy a new suit, giving them linen napkins. None of this is a bad thing.
Matt Rodbard, NYC-based food writer — Tipped
Robert Sietsema, Eater NY senior critic — Vegetarian
Dan Saltzstein, editor at the NYT Travel section — Underrated
Amanda Kludt, Eater editor-in-chief — MajorFood
Lockhart Steele, Vox Editorial Director and Eater co-founder — Setbreak
Ryan Sutton, Eater NY critic/data lead — Tie: Hospitality-Included + Fast Casual. The movement to end tipping and the rise of venues like Fuku and Superiority Burger are both a product of our era of rising minimum wages. So perhaps the one word that ties it all together is LABOR, and it's heartwarming that diners are increasingly passionate about learning more about why the restaurant industry ranks among the lowest paying sectors of the U.S. economy, and what we can do to change that reality. And here I should give credit where credit is due: I didn't pay as much attention to this beat as I should have until I saw Kat Kinsman writing about the importance of pursuing labor stories in the 2012 edition of the Year in Eater
Nick Solares, Eater NY senior editor — Spendy
Daniela Galarza, Eater news editor — Average