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Friends of Eater Sum Up 2016 In One Word

What was 2016 really like?

A tin platter covered with pink paper holds ribs, a sausage, a chicken leg, saltine crackers, bunny bread, and pickles.
Barbecue madness at Blue Oak
Brasted

Sum up the 2016 restaurant world in one word.

Kim Ranjbar, writer, Suck The Heads: Barbecue.

B.E. Mintz, founder, Neat Pour (launching Winter 2016): One word— Delivery.

Rene Louapre, cofounder, Hogs For The Cause: Barbecue. Blue Oak and Frey staked their claim in making Carrollton Ave between Bienville and City Park Ave the corridor of meat, with Toups of course.

Nora McGunnigle, contributor, Eater Nola: Exhausting.

Josh Brasted, photographer, Eater Nola: Comfort reimagined?

Gwendolyn Knapp, editor, Eater Nola: Expansive.

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