What Was the Biggest Shocker in 2015 Dining?

In keeping with Eater tradition, our closeout of the year is a survey of friends, industry types and bloggers. In Minneapolis and St. Paul, Eater asked the group eight questions, ranging from the restaurants they frequent most to the biggest surprises of the year. Responses are in no particular order.

Disagree? Agree? Who got it right? Take to the comments and let us know your pick!

Jess Fleming (Dining critic for the Pioneer Press):

The Commodore's reboot. I didn't know what to expect, and I'm totally loving it.

Nancy Ngo (Food reporter for the Pioneer Press):

The new Sovereign Kitchen in Woodbury. Who says the suburbs aren’t foodie destinations?

Mecca Bos (Food Blogger and Dining Critic for City Pages):

I’m enjoying the continued growth of more sophisticated Korean and Asian fusion offerings— see what Eddie Wu is doing with his pop-ups at Cook St. Paul, Domo Gastro Asian Fusion, Hoban getting an Uptown outpost; and keep and eye on Lola Rosa Filipino, because I think they are gonna be doing big things in the coming year. Zen Box has also been doing wonderful new things with their ramen, so keep an eye on them special menu items that come and go in a single evening. And Ramen Kazama, naturally.

Jason DeRusha (Co-Anchor WCCO This Morning, MidMorning, resident food reporter with DeRusha Eats and newly named critic for Minnesota Monthly):

It seems obvious now, but who would have guessed we'd see Il Foro, Monello, Parella, Scene, Italian Eatery - five new Italian-style restaurants in Minneapolis.  Add Victor's on Water, Z Italiano in Edina, Zio Cucina at MOA. Crazy.

Stephanie March (Senior Food Editor at Mpls./St. Paul Magazine)

Crudo. Where the hell did THAT come from?

Joy Summers (Eater Minneapolis Editor):

The closure of La Belle Vie really surprised me. Hindsight being what it is, I guess when I was skipping stopping off because I couldn't get to the front door thanks to construction, that should have been an indicator. Still, I was shocked. I had kind of just always depending on that crew being there, churning out the next generation of restaurant talents.