MC Slim JB, restaurant critic for The Improper Bostonian: "Smoky! The flavors of wood fire and smoke beguiled me at dozens of places, including Alden & Harlow, La Brasa, Pastoral, Viale, River Bar, the Stoked truck (with its genius wood-fired Neapolitan pizza oven on wheels), Row 34, and many others."
BosGuy, blogger: "Boom!!!"
Luke O'Neil, freelance writer: "No."
Marian White, staff writer at BostInno: "Doughnuts!!!"
Marc H., founder of Boston's Hidden Restaurants and Boston Restaurant Talk: "Bubble (as we're in a restaurant bubble — too many places for not enough diners —and not enough restaurant workers, for that matter)."
Damien Smith, community manager for Yelp Boston: "GastroInteractive. Which sounds awful, but it's referring to the explosion of educational, small session meals that take the chef's table to a whole new level. Stir is an amazing experience, if you've yet to indulge."
Scott Kearnan, editor of Zagat Boston: "Wood-fired."
Rachel Leah Blumenthal, editor of Eater Boston: "Sharing. Every menu seems to be based around meant-to-share plates now, whether they're small or extra-large. It's nice to taste a lot of different things, but the price always adds up more quickly than expected. What happened to simple average-sized entrees?"