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Restaurant Experts Sum Up 2012 in One Word

As is the tradition at Eater, our closeout of the year is a survey of friends, industry types, and bloggers. We've already covered Best Standbys and Top Newcomers of the year. Now, it's time to describe 2012 in one word. Readers, please add your thoughts to the comments.

tilia.jpg[Photo: Tilia, a one-word restaurant that is both pickled and meaty, City Pages]

Q: Describe 2012 in one word.

Emily Weiss, writer, City Pages: Pickled.

Joy Summers, food editor, Lavender Magazine; columnist, City Pages: Meaty. I have had more lard than I care to admit this year. Charuterie was everywhere—with everyone trying their own hand at cured meats.

Andrew Zimmern, columnist Mpls.St.Paul Magazine; host, Bizarre Foods; owner, AZ Canteen: Boring?.which requires some illumination I think. In a local sense our food scene stagnated this year, lots of derivative concepts, execution at many new restaurants was fair/good not great. Where was the risk taking?

Jay Gabler, writer/editor, The Tangential, writer/editor, TC Daily Planet: Anticlimactic.

Stephanie Meyer, columnist, Minnesota Monthly TC Taste; blogger, Fresh Tart: Invigorating.

Stephanie March, food editor/writer, Mpls.St.Paul Magazine: #Sippingmashtalkingtrash

Claire Stanford, editor, Eater MPLS: Brick n' mortar. Last year was the year of the food truck, this year the food trucks started going brick n' mortar. Next year, they'll space? (Three words, oh well.)