To wrap up the year, Eater Boston polled both local journalists and readers of this site to get their thoughts on the past year in dining: the good, the bad, and the most exciting things to come in 2025. The results have been collected in the following series of posts. (Check out the full archive here.)

Below, we ask: What was Boston’s most exciting — or most infuriating — local restaurant trend of 2024?

“Restaurants keep getting louder and louder, which I really don’t understand. Sure, if you go to a bar or nightclub, you expect them to be noisy, but if I’m out with friends, loved ones, co-workers, etc. to catch up on things while having a burger or a plate of pasta and can’t even hear what they say, what’s the point of even going out?”

— Marc Hurwitz, founder of Boston’s Hidden Restaurants and Boston Restaurant Talk, food/travel writer for NBC Boston/NECN

“A few years ago, I didn’t think Boston was a particularly good bakery town. We had our standouts, but there wasn’t a strong bakery culture. So it’s exciting to me that now bakeries just keep opening and expanding. I was thrilled to see La Saison will open in Charlestown, and to visit the new Sofra in Allston. And I love that so many specialists are arriving on the scene: Flake Bakery with its pastéis de nata. Valientes Bakery, serving Argentine specialties. French-Asian Niveaux Patisserie. Gluten-free Verveine. Bakey with its babka. And so on. I also think it’s really fun that Flour will open in the Boston Common Concession Pavilion. No knock on Earl of Sandwich, the former tenant, but this feels like a much better representation of this city.”

— Devra First, restaurant critic for the Boston Globe

“I was really excited to see local restauranteurs expanding. I’m thinking about Jamie Bissonette’s two new spots and the recently opened Kaia from Brendan Pelley, plus Baleia from The Coda Group I love seeing local chefs and restaurant groups doing so well.”

— Brian Samuels, Boston food photographer

“I’ll answer both. This has been happening for a couple of years, but for me the most infuriating thing is that almost every restaurant now has to have an Instagrammable “wow” moment. Maybe it’s a dish or a drink with an ornate presentation, or an over-the-top area of the restaurant. I totally get that these things drive diners into restaurants because they build excitement online, but I can’t help but think how annoying the showmanship might be for the staff (especially during a busy service) and designers and whoever else. For the most exciting, I really love that restaurants are embracing non-alcoholic drink programs. Especially with so many non-alcoholic beers and spirits, it’s great to see infusions and cool cocktails that aren’t just sodas.”

— Nathan Tavares, freelance writer and Eater Boston contributor

“Loved: The amount of one-night-only pop-ups, wine or cocktail events, and chef collaboration dinners that restaurants and bars around town hosted this year. It feels special and fun and is a great way to shake things up creatively every once in a while.

Hated: Neon signs in the dining room with souvenir-shop phrases like ‘It’s 5 o’clock somewhere’ or whatever. Is some vendor giving them out for free? I saw them at way too many restaurants this year.”

— Erika Adams, Eater Boston editor

Reader responses

Over 50 people took part in Eater Boston’s dining survey this year (thank you, all!). Below, find readers’ favorite — and least favorite — Boston restaurant trends in 2024:

• “I still don’t like the “forced tipping” that has become the norm from COVID times. While I understand the theory behind it, I hate feeling like a scumbag choosing the 0% when they flip the Square machine (or terminal) around in places that you never tipped at prior to COVID. While COVID may not be dead completely, the closures and overall hardships endured during that time are — so can we stop shaming patrons into tipping please?” — Greg
• “More special events — wine dinners, cocktail tastings, etc., etc. Yes, they’re sometimes more expensive, but they flex the skills of great restaurants, and they add some spice to a weeknight or weekend dining experience. I hope they help out restaurants. Love ‘em.” — Todd
• “Boston TikTok restaurant influencing. Really cool and niche spots that have been doing good business for years are being flooded with hoards of patrons who are seeking a viral experience, rather than a cool or good one.” — Annie
• “Infuriating — every new restaurant seems designed for Instagram pics of the aesthetic, sometimes at the expense of the quality of the food!” — Jesse
• “Glad to see QR codes are on the way out, something about flipping through a paper menu or drink list that just adds to the experience.” — Wes
• “Needlessly putting sea urchin on things. It’s not sourced ethically and the population has been decimated in Maine.” — Suzanne
• “I’m absolutely OVER speakeasies, they’re overplayed. Bring back swanky lounges with good music.” — Nicole
• “‘Everyone wants low-ABV spirits and $14 mocktails!’ No, we don’t. Who are you talking to?” — Rob
• “Can we please stop putting fake truffle flavor in every single menu?” — Jake
• “Love that more restaurants are offering special prix fixe menus!” — Leanne
• “Combined coffee/wine bar concepts! What’s not to love?” — Rupal
• “Can’t make reservations or have to plan too far ahead.” — Thom
• “Everything is run by massive hospitality groups now.” — Liz
• “[Love] upscale versions of Portuguese and Vietnamese food.” — Donna
• “Tepid bottles of water sitting on the table.” — Marjorie
• “Infuriating — covid-era patios going away.” — Juliana
• “Exciting to see orange wine by the glass.” — Emily