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Detroit Restaurant Experts Sum Up 2019 in One Word

A single word speaks volumes

Chestnut cake with white and matcha green marbling and a purple ube pastry surrounded by green plants and delicate forks.
Warda Patisserie.
Michelle Gerard

As is tradition at Eater, we closed out the year by surveying local food writers and our own staff on various restaurant-related topics, and publishing their responses throughout the week. Up next: How would you sum up 2019 in one word? Readers, feel free to share your thoughts below.


Brenna Houck, Editor, Eater Detroit:

Sandwiches.

Dorothy Hernandez, Managing Editor, Model D:

Casual. Some of the best restaurants aren’t white tablecloth, fine dining establishments. This year we saw bakeries like Warda Patisserie and Ochre Bakery get national recognition as some of the best restaurants in the country and some of the best food wasn’t fancy, tweezered dishes.

Mark Kurlyandchik, Restaurant Critic, Detroit Free Press:

Saturated.

Serena Maria Daniels, Founder and Editor, Tostada Magazine:

Playlists. Restaurants seem to be paying more attention to how they curate their playlists than ever before. I think music, like food, has the power to connect people to aspects of their identities and a growing number of restaurants are taking greater care that they’re creating a welcoming dining experience via music. I’m especially partial to the playlist at Folk.

Melody Baetens, Restaurant Critic, The Detroit News:

Women. The ladies in and around the Detroit food scene continued to elevate things in 2019. Only this year did we see the first all-woman restaurant hospitality group form with Nest Egg. Women and women-led restaurants in Detroit also made a strong showing on the semifinalist list for James Beard earlier this year.

John Reyes, Ann Arbor Contributor, Eater Detroit:

Same.

All Year in Eater Coverage [ED]

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