In keeping with the Eater tradition, we asked a group of restaurant critics, journalists, bloggers and friends of the website to weigh up the year of eating. Your answers to the annual Year in Eater survey will be published in multiple posts. Next, restaurants are talking about the headlines for 2021.
What are your headlines for 2021?
Lorraine Moss, co-host of Two hot cooks and a microphone:: Pandemic over, chefs and gourmets are looking forward to it
Melinda Sheckells, editor OffTheStrip.com, OnTheStrip.com:: Hope we get the big 20s boom that everyone keeps predicting when the pandemic is under control. I’m also really excited about the new restaurants in Virgin and Resorts World.
Diana Edelman, founder Vegan, baby:: Herbal options will continue to increase due to the pandemic. With the focus on health, the new government and the recognition of climate change, I think that because of these factors, more and more people will become plant-based.
Scott Roeben, Vital Vegas:: I tried to keep things upbeat during this saga, so I’m going to move on to “Las Vegas Restaurants Rebound After a 2020 Full of WTF”. Some of the planned permanent closings of restaurants in Las Vegas and across the country are staggering. As always, the strong will survive, and once people feel more secure again, they will appreciate the places they took for granted in the past.
Melanie Lee, Esser Vegas: Definitely more openings and (unfortunately) more closures.
Bob Barnes, editor of The Las Vegas Food & Beverage Professional and Las Vegas writers for Gayot:: When the dust clears and things slowly return to normal, the restaurants that operated cleverly and survived will thrive.
Ken Miller, editor of Las Vegas Magazine:: “Restaurants are recovering faster than ever”
Philip Tzeng, food blogger at Las Vegas Fill:: “TikTok influencers are taking over Las Vegas.” “Crowds demand fancy, casual dining.”
Krista Diamond, Freelance Writer at Eater Vegas: I hope something about the phrase “cocktail delivery service”.
Rob Kachelriess, Las Vegas writer Thrillist:: Restaurants are becoming more creative to attract customers back. I can see a more frequent mix of food and entertainment in super club settings as we wait for stage productions to make a full comeback. I also think that plant-based dishes and menus have a greater presence and are seen less as a gimmick or obligation, and more as something that chefs embrace to expand their creativity. Oh, and in the end, someone will end up eating cannabis infused at a restaurant or pharmacy on a regular or semi-annual basis.
Sonja Swanson, Food and culture author: I think things are slowly accelerating – we’re not going to get anything like a WWII-era V-Day celebration, but I imagine that July 4th, 2021 will feel like a big turning point. I suspect we will be excited to see the types of meals that are harder to cook for most of us at home: hot pot feasts, baked goods, sushi, and kaiseki.
Louiie Victa, Eater Vegas photographer and co-host of Two hot cooks and a microphone:: I’ll stick with the more positive ones as we hear the words “close”, “shutters” and “scale back” all the time these days.
How about “fast casual stays king?” Or, “More diners come out when more Americans are vaccinated.”
And the most hopeful headline: “The restaurant industry has returned to normal after a massive battle with a pandemic.” Wishful thinking, I know.
Susan Stapleton, Editor of Eater Vegas: “Restaurants really do offer take-out options in the long run.”
“Drive-through windows are becoming mandatory.”
“More restaurants have family dinners and home cooking options.”
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