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San Diego Food Media Describes the Restaurant Scene in One Word

As is tradition at Eater, we close out the year by surveying local food writers on various restaurant-related topics, and we'll be publishing their responses throughout the week. Readers, please feel free to share your thoughts below. Next, we asked our panel to describe the 2015 San Diego restaurant scene in one word.

Soda & Swine
Soda & Swine

Erin Jackson, Thrillist: Basile-designed.

Barbarella Fokos, San Diego ReaderCasual.

Michael Gardiner, San Diego CityBeat: "Huh?"  For two years running my answer to this question has been "Transitional." And it could be again. But that term suggests the process of going from one known place to another and I’m not sure that anyone can identify with certainty either that starting or ending point.  Perhaps "in flux," at two words, is twice as good as "transitional."

Michele Parente, San Diego Union-Tribune: Meh.

Amy T. Granite, Discover SD: Monstrous

Frank Sabatini, Jr., San Diego Community News Network: Feverish

Darlene Horn, Zagat: Reinvention


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