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NYC Headline Predictions for 2016

Food writers and critics glimpse into their crystal balls and predict the news stories of 2016

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As is the tradition at Eater, our closeout of the year is a survey of friends, industry types, and bloggers. This year, we asked the group eight questions running the gamut from meal of the year to top restaurant newcomers. Responses are related in no particular order; all are cut, pasted, and (mostly) unedited herein. We've heard about the top standbys, the hot newcomers, the words of the year, the best neighborhoods, biggest surprises, best meals of 2015, and grievances. Now it's time for 2016 headline predictions. Please add your own in the comments.


Hillary Dixler, Eater's senior reports editor —

​DOH Repeals Sushi Glove Rule

Torrisi Boys Bless SoHo With $20 Rainbow Cookies and Canoli at Stunning New Bakery

Cat Cora IN as Executive Chef of Tavern on the Green

Cat Cora OUT as Executive Chef of Tavern on the Green

Tavern on the Green to Close, Reopen as Catering Venue for the Very Rich

Levi Dalton, Eater wine editor/host of I'll Drink to That

Fast Casual CEO Makes Move Into the Fine Dining Sector

Helen Rosner, Eater features editor/co-host of The Eater Upsell — Casseroles!!!!

Erik Torkells, editor/publisher of Tribeca Citizen —I think we're going to see services like Maple—which offer delivery without the hassle and expense of an actual restaurant—gain a strong foothold in the city, to the detriment of so many neighborhood restaurants that rely on delivery business. (But that's just one reason we're going to see a lot more restaurants closing. I can't even tell you how many leases in this area are being shopped around.)

Kat Kinsman, Tasting Table editor-at-large — "X Chef Gets Healthy." Excess that has been heralded as the marker of real chef-dom ("All hail the tattooed dudes who brush their teeth with single barrel and subsist wholly on cane syrup and Berkshire belly!") comes at a cost, both physical and mental. I have a feeling we'll see more and more chefs' personal recalibration reflected on their menus.

I don't want an upswing in women-run kitchens to be a headline. I just want to to be a fact. Same with restaurant workers earning a livable wage. Anything less is inhospitable.

Mimi Sheraton, former Times restaurant critic and author of 1,000 Foods to Eat Before You DieHigher prices; More French bistros.

Devra Ferst, Tasting Table senior editor —

Cloudy with a Chance of Mozz: Major Food Group Blankets the U.S. with Red Sauce

David Chang's Fuku Birds Fly to ______ (insert any major city), Overnight Lines Immediately Form

Matt Duckor, Epicurious senior editor —

Major Food Group Four Seasons Reboot Is Actually Pretty Good (And Yes It's Expensive But It's A High-Quality Restaurant in New York Fucking City Get Over It You Went Back Twice and Instagrammed It Anyway, Right?)

Serena Dai, Eater NY reporter —

Neighborhood Restaurant Closes After Cooks Seek Higher Paying Fast Food Jobs, Restaurant Says

Foster Kamer, Mental Floss executive editor —

Superiority Burger to Expand to LA.

Joe and the Juice to Expand to (Wherever You Live).

The Michael White/Chris Cannon Reunion Tour Tickets Announced

[Insert Rapper Here] Now Owns a Pet-Nat Label

Contra x Mos Eisley Cantina Tickets Announced

Flynn McGarry Hires David Santos (Chef de Partie)

Contra x Jonestown Tickets Announced

Hartwood Blown Down By Huffing and Puffing Wolf

Contra x Hogwarts Tickets Announced

Master of None Season 2 Goes All In on Quooklyn Dining Scene

Mast Brothers "Core to Can" Cider Now on Sale at Stumpbucks Locations Everywhere

Jordana Rothman, NYC-based food writer —

More vegetables, "fine-casual" concepts, and sea changes in the tipping and reservation spaces.

McBoneBroth McGrainBowl McSageStick McKondo

Don’t Look at Me: The Uber of Shame Eating debuts in the App store

Donald Trump Shutters All Restaurant Ventures After Realizing That None of Them Could Operate Without Mexico-Derived Ingredients and Labor and Also I Hate You Eat Shit

Charlotte Druckman, NYC-based food writer —

The Wages of Dinner: Price Hikes Abound As Restaurateurs Scramble to Comply with Minimum Wage Increase

Middle Feeders Go Hungry: The Mass Shuttering of Neighborhood Restaurants Continues Citywide

Croutons Are The New Toast: 15 of the Places We Included on Last Year's Round-Up of the Best Toasts in Town, Deconstructed

Bye, Chloe!: Hipster Dieters File Class Action Suit Against Cupcake Coscarelli, Allege Massive Weight Gain

Breaking: Alta Marea Group CEO Ahmass Fakahany Stepping Down to Pursue Fact-Checking Full-Time

Melissa Weller Will Stick It to Cinnabon: The Sadelle's Baker Announces Plans for National Sticky Bun Business

Matt Rodbard, NYC-based food writer —

The eye of the tipping hurricane makes land in New York City, moving slowly to Chicago, Atlanta and Los Angeles. Category 5.

Ryan Sutton, Eater NY critic/data lead

More restaurants eliminate tipping, while a few revert back to traditional gratuity-based compensation.

Brooklyn Fare New York Finally Opens. Maybe.

The Omakase Boom Starts to Sputter Out Because New York Can Only Handle So Many $200 Tasting Menus

The Tao Guys Open Another Brodeo With Four Walk-in Refrigerators Dedicated to Red Bull Only And It Does Wildly Better Than Your Little Shared Plates Joint

Nick Solares, Eater NY senior editor — Between minimum wage increase, the adoption of service included and skyrocketing rents dining in NYC is going to get exponentially more expensive in 2016.

Daniela Galarza, Eater news editor —

Union Square Hospitality Group Opens Standalone Chicken Shack, Takes World by Storm

Restaurant Menu Prices Rise 10-20 Percent City-Wide

Lifer Bartenders and Servers Compete for Few Remaining Tipped Gigs

Matt Buchanan, editor at The Awl

Capital, capital, capital, scale, scale, scale, apps, apps, apps.

Robert Sietsema, Eater NY senior critic — Acceleration of restaurant closings, especially in Manhattan and Brooklyn, due to high real estate and high menu prices. Yet, ironically, in neighborhoods like the West Village dozens of restaurant storefronts remain vacant as greedy landlords wait for some sucker willing to pay rents that guarantee disaster down the road.

Patty Diez, Eater NY associate editor:

Mission Cantina Transforms Into Greek Restaurant Overnight

Mission Cantina Becomes Hot Dog Stand

Joe DiStefano, editor/publisher of Chopsticks + Marrow

Fuku: It's People

Dan Saltzstein, editor at the NYT Travel section —

Higher worker wages will not have a nearly as much of a negative impact on restaurants (or restaurant pricing) as some are predicting. Prices might go up, but very modestly.

GMO labeling (and GMO-free menus) are real. Especially in, oh, Brooklyn.

Better bar dining (see Bar Goto: modest, but well executed menu)

The year of farro! (Quin-what?)

Greg Morabito, Eater NY editor and co-host of The Eater Upsell

New York's Hottest Restaurant Only Exists on Instagram

Top photo: the Fuku MiniMe by Nick Solares

First Look

Palestinian Fare Finds a Glorious, 100-Seat Stage at Al Badawi

NYC Restaurant Openings

A New Greenpoint Restaurant Swimming in Spanish Seafood — and More Openings

A.M. Intel

Hit Harlem Fast-Casual Restaurant Scoops Up Cash to Open at Least Six More Locations

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