I obviously mean that in the kitchen-technique sense of the word: I’m always happy to see riper cheeses, better pickles, and more Asian umami vehicles like gochuchang and fish sauce in our restaurant kitchens. But I’m also talking about the figurative ferment in our scene. Northeast Asian, Southeast Asian, and Greek flavors in particular are percolating in welcome ways into our mid-range and higher-end restaurants, and that’s overdue.
Luke O'Neil, drinks writer for Metro and writer of many other things for many other publications:
It's a portmanteau of modern and traditional because a lot of the new openings have been respecting traditions and classic recipes and techniques but bringing them into the modern times.
Whether it’s the size of a restaurant (Yvonne’s), the meticulous details behind opening it (Tasting Counter), or a new concept for the city (Hojoko), restaurateurs are swinging for the fences in order to standout. The competition is fierce, hence the closing of some longtime favorites this year.
Kerry J. Byrne, food writer for the Boston Herald:
Scott Kearnan, writer for Zagat and more:
Sam Hiersteiner, food writer for Lucky Peach, First We Feast, Art of Eating, and other publications:
BosGuy, LGBT Blogger (with a lot of South End restaurant coverage):
Celebrity chef (sorry I needed two.)
Wicked.Dana Hatic, Eater Boston associate editor:
Rachel Leah Blumenthal, Eater Boston editor:
Growing. Well, it's true!
But I'd also say pricey.