Restaurant trends you hate

The Richard Allan Bodine Lounge... have a drink and talk about whatever you'd like

Moderator: Moderator

Post Reply
BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Restaurant trends you hate

Post by BulletPark » Wed Feb 14, 2018 10:59 pm

I am tired of Industrial Chic. It is cold and ugly and makes places noisy. If I wanted to eat in a steel rolling mill I would.

Edison bulbs were sort of cute to look at 20 years ago when Steampunk was a thing. You can stop now.

I am almost sure there has been a whole thread about this somewhere, but if it is not a dish then I do not want to eat off it.

French fries and hot dogs cannot be gourmet, sorry.

When I go into a place and see the barstaff staring into their I-phones I know that the drinks, service, clientele and prices will all be shit.

Stop trying to make smoked cocktails a thing. They are already a thing. The thing they are is "fucking gross".

And coffee-by-origin is a decision I trust the cafe to make for me. Label them "robust" or "dark" or "rich" or "smooth" or whatever. I don't have all fucking day to play match-the-taste-to-the-map.

User avatar
Citizen Baba
Mayor McCheese
Posts: 23284
Joined: Sun Jan 23, 2005 5:44 am

Re: Restaurant trends you hate

Post by Citizen Baba » Wed Feb 14, 2018 11:07 pm

If my town doesn't have repurposed industry, it's got nothing. So, I'm okay with that.

I went to a place a few weeks ago that had a range of flatbreads. They weren't even all that in 1995.

I could also do without all the "hand-crafted" blah blah, and I don't give a shit if my food is organic or farm to table to toilet or whatever. And why would I want something that's wilted?

BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Re: Restaurant trends you hate

Post by BulletPark » Wed Feb 14, 2018 11:10 pm

Wilted spinach is acceptable, because it involves bacon. Other than that, no idea.

EMG
Stew Ingredient
Posts: 22170
Joined: Wed Jan 18, 2012 1:53 pm

Re: Restaurant trends you hate

Post by EMG » Wed Feb 14, 2018 11:22 pm

I like wilting pretty much all leafy greens that aren't in a salad. Preferably all with bacon.

The concise menu thing has been taken too far, in some places. Four main course options, prices without a currency symbol, on a menu the size of an index card. If that menu isn't changing weekly I won't be back after I order the 1 thing that appealed to me.

User avatar
Citizen Baba
Mayor McCheese
Posts: 23284
Joined: Sun Jan 23, 2005 5:44 am

Re: Restaurant trends you hate

Post by Citizen Baba » Wed Feb 14, 2018 11:24 pm

I also hate it when they stop offering something, but keep it on the menu. This happens with drinks way too often. At least draw a fucking line through it.

BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Re: Restaurant trends you hate

Post by BulletPark » Wed Feb 14, 2018 11:25 pm

Not putting the currency symbols on a menu is pretty much a neon sign flashing WANKER.

EMG
Stew Ingredient
Posts: 22170
Joined: Wed Jan 18, 2012 1:53 pm

Re: Restaurant trends you hate

Post by EMG » Wed Feb 14, 2018 11:26 pm

Citizen Baba wrote:
Wed Feb 14, 2018 11:24 pm
I also hate it when they stop offering something, but keep it on the menu. This happens with drinks way too often. At least draw a fucking line through it.
Don't ever come to the Philippines. 50% of anything you find on a menu here is not available or out of stock.

The number of times I've had to say "well can you just tell me what you do have?" here is insanity.

EMG
Stew Ingredient
Posts: 22170
Joined: Wed Jan 18, 2012 1:53 pm

Re: Restaurant trends you hate

Post by EMG » Wed Feb 14, 2018 11:27 pm

BulletPark wrote:
Wed Feb 14, 2018 11:25 pm
Not putting the currency symbols on a menu is pretty much a neon sign flashing WANKER.
I just don't get why it got started. Yes, I am aware which country I am in and which currency you'd like me to pay in, just put the fucking symbol there anyway.

BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Re: Restaurant trends you hate

Post by BulletPark » Wed Feb 14, 2018 11:31 pm

I think I recall someone saying it was a way to make the price seem less alarming. Evidently the number just sort of floating in space lulls diners into think that perhaps it is a room temperature, or the year an ancient city was founded, or the number of ball-bearings a gay porn star can fit in his asshole.

User avatar
Citizen Baba
Mayor McCheese
Posts: 23284
Joined: Sun Jan 23, 2005 5:44 am

Re: Restaurant trends you hate

Post by Citizen Baba » Wed Feb 14, 2018 11:31 pm

I also know places that have had the same "specials" for more than a decade.

BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Re: Restaurant trends you hate

Post by BulletPark » Wed Feb 14, 2018 11:36 pm

Those are called the happy hour regulars, I think.

User avatar
Citizen Baba
Mayor McCheese
Posts: 23284
Joined: Sun Jan 23, 2005 5:44 am

Re: Restaurant trends you hate

Post by Citizen Baba » Wed Feb 14, 2018 11:39 pm

Usually, Thai or other "ethnic" places. What's meant by " daily special" to them is maybe something you couldn't readily get from another similar place.

User avatar
Stephen_Dedalus
Stew Ingredient
Posts: 67287
Joined: Fri Jun 06, 2014 7:11 pm

Re: Restaurant trends you hate

Post by Stephen_Dedalus » Wed Feb 14, 2018 11:49 pm

I always chuckle when Gordon Ramsay walks into a restaurant and asks them what the specials are, and then when they were made.

Thursday!?

So, today is Monday.

Thursday, Friday, Saturday....

EMG
Stew Ingredient
Posts: 22170
Joined: Wed Jan 18, 2012 1:53 pm

Re: Restaurant trends you hate

Post by EMG » Wed Feb 14, 2018 11:50 pm

The biggest annoyance for me in the Philippines is restaurants that just have no idea what kind of cuisine they're serving. Some Filipino with too much money decides he'll open a 'Latin American' restaurant, having never been anywhere in Latin America, and they serve shitty nachos, baby back ribs they assign to some country at random, and a grilled chicken breast with a dash of cayenne or whatever and call it pollo asado.

Another is restaurants that aren't quite sure if they want to be a restaurant or a nightclub, so they just play really loud rap music all evening, even though at 8pm everyone there is trying to have dinner, but you can't hear your date speaking.

User avatar
Chip_Oatley
Stew Ingredient
Posts: 27678
Joined: Sat May 17, 2008 5:39 pm

Re: Restaurant trends you hate

Post by Chip_Oatley » Wed Feb 14, 2018 11:53 pm

Agree on all points.

I thought of BulletPk when I was in Cordoba (imagine the accent), and ordered a shrimp and mushroom dish that came out on fucking slate. It's one thing to grab a bit of cheese and meat off of slate, but I had to use a knife and fork to eat. Do your teeth hurt yet?

Foam anything--no thank you. It didn't work for my parents (hi!); it doesn't work on my plate.

User avatar
Citizen Baba
Mayor McCheese
Posts: 23284
Joined: Sun Jan 23, 2005 5:44 am

Re: Restaurant trends you hate

Post by Citizen Baba » Thu Feb 15, 2018 12:02 am

Related to EMG's post, and this isn't a trend because it's been happening forever, but menus that are just too fucking long. No kitchen can do thirty entrees well. If I had to change one thing about restaurants, I'd have them offer four entrees only, the ones they do superbly. Maybe food trucks are onto something.

Iolar
Stew Ingredient
Posts: 15621
Joined: Sun May 15, 2005 9:48 pm

Re: Restaurant trends you hate

Post by Iolar » Thu Feb 15, 2018 12:09 am

We dropped the euro symbol from our menus and revenue increased by 30% the next week. It undoubtedly works.

I dislike being served food on anything other than porcelain. It doesn't seem to be a thing here anymore, though.

I really hate estate agent language on restaurant websites. Estate agents are invariably idiots - their language shouldn't be imitated.

"A beautiful, airy room that’s a contemporary Streamline Moderne design masterpiece."
I like big quotes and I cannot lie

User avatar
madmonday
Stew Ingredient
Posts: 11460
Joined: Sat Mar 01, 2014 12:33 am

Re: Restaurant trends you hate

Post by madmonday » Thu Feb 15, 2018 12:11 am

Polished concrete floors coupled with non padded wooden chairs is enough for me walk away. The menu side of it is always a mystery which is the fun part of dining out.
Supporter and former member of door kickers Australia

EMG
Stew Ingredient
Posts: 22170
Joined: Wed Jan 18, 2012 1:53 pm

Re: Restaurant trends you hate

Post by EMG » Thu Feb 15, 2018 12:13 am

Citizen Baba wrote:
Thu Feb 15, 2018 12:02 am
Related to EMG's post, and this isn't a trend because it's been happening forever, but menus that are just too fucking long. No kitchen can do thirty entrees well. If I had to change one thing about restaurants, I'd have them offer four entrees only, the ones they do superbly. Maybe food trucks are onto something.
I'm fine with the four entrees, but how often are you going back if that menu doesn't change very frequently?

I prefer a wider selection in my regular dining locations. I've been to too many places with 4 entree selections where none of them really appealed to me so I just settled for one.

Iolar
Stew Ingredient
Posts: 15621
Joined: Sun May 15, 2005 9:48 pm

Re: Restaurant trends you hate

Post by Iolar » Thu Feb 15, 2018 12:20 am

In my experience, five is a good number of savoury dishes in each category i.e. five starters & five mains. Three seems to be the magic number for sweets.

Anything beyond that suggests that very few ingredients are fresh.
I like big quotes and I cannot lie

BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Re: Restaurant trends you hate

Post by BulletPark » Thu Feb 15, 2018 12:20 am

Iolar wrote:
Thu Feb 15, 2018 12:09 am
We dropped the euro symbol from our menus and revenue increased by 30% the next week. It undoubtedly works.

I dislike being served food on anything other than porcelain. It doesn't seem to be a thing here anymore, though.

I really hate estate agent language on restaurant websites. Estate agents are invariably idiots - their language shouldn't be imitated.

"A beautiful, airy room that’s a contemporary Streamline Moderne design masterpiece."
It doesn't say much for the intelligence of your average customer.

I don't think I've noticed real estate language on restaurant websites, but then I almost never look at a restaurant website. And I agree that the average real estate agent couldn't write their way out of a paper bag. Excuse me,a glamorous, elegant wonderful location paper bag stunning design full amenities steps to shops, transport, open manhole cover.

User avatar
Stephen_Dedalus
Stew Ingredient
Posts: 67287
Joined: Fri Jun 06, 2014 7:11 pm

Re: Restaurant trends you hate

Post by Stephen_Dedalus » Thu Feb 15, 2018 12:21 am

I should be able to get cheese and biscuits if I want though.

User avatar
Citizen Baba
Mayor McCheese
Posts: 23284
Joined: Sun Jan 23, 2005 5:44 am

Re: Restaurant trends you hate

Post by Citizen Baba » Thu Feb 15, 2018 12:21 am

Agreed that it doesn't necessarily mean that picky eaters would be able to find something in every restaurant.

There's a foodtruck-turned-restaurant that usually has four entrees. It's always packed. Everything is great. If you don't like any of what they offer, go somewhere else:
http://ekibenbaltimore.com/menu/

BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Re: Restaurant trends you hate

Post by BulletPark » Thu Feb 15, 2018 12:22 am

Iolar wrote:
Thu Feb 15, 2018 12:20 am
In my experience, five is a good number of savoury dishes in each category i.e. five starters & five mains. Three seems to be the magic number for sweets.

Anything beyond that suggests that very few ingredients are fresh.
In Ireland, yes.

In California, no.

Iolar
Stew Ingredient
Posts: 15621
Joined: Sun May 15, 2005 9:48 pm

Re: Restaurant trends you hate

Post by Iolar » Thu Feb 15, 2018 12:23 am

The average customer is a moron. I have no problem saying that here. I doubt it's any different anywhere on the planet. Why shouldn't I profit from their lack of intelligence?
I like big quotes and I cannot lie

User avatar
Stephen_Dedalus
Stew Ingredient
Posts: 67287
Joined: Fri Jun 06, 2014 7:11 pm

Re: Restaurant trends you hate

Post by Stephen_Dedalus » Thu Feb 15, 2018 12:24 am

Ramsay's Kitchen Nightmares.

They always, always star off with about a ten page menu with choices up your kazoo.

And that invariably means something defrosted and bought in (or premade) is getting heated in the microwave.

Iolar
Stew Ingredient
Posts: 15621
Joined: Sun May 15, 2005 9:48 pm

Re: Restaurant trends you hate

Post by Iolar » Thu Feb 15, 2018 12:28 am

BulletPark wrote:
Thu Feb 15, 2018 12:22 am
Iolar wrote:
Thu Feb 15, 2018 12:20 am
In my experience, five is a good number of savoury dishes in each category i.e. five starters & five mains. Three seems to be the magic number for sweets.

Anything beyond that suggests that very few ingredients are fresh.
In Ireland, yes.

In California, no.
Ireland is a huge food producer. It is entirely possible for me to have a menu based on ingredients sourced within a 10km radius - many places do that here. Provenance (farm to fork) has been a trend here since the 70s. It's more to do with storage space and prep space, unless the kitchen is of equal size to the dining area (not commerciallly viable), it is not feasible to produce more than the number of dishes that I indicated (without the use of a huge freezer). The waste involved would also make it unviable.
Last edited by Iolar on Thu Feb 15, 2018 12:30 am, edited 1 time in total.
I like big quotes and I cannot lie

User avatar
Citizen Baba
Mayor McCheese
Posts: 23284
Joined: Sun Jan 23, 2005 5:44 am

Re: Restaurant trends you hate

Post by Citizen Baba » Thu Feb 15, 2018 12:30 am

Do you want the potatoes and cabbage or the potatoes and ham?

User avatar
Stephen_Dedalus
Stew Ingredient
Posts: 67287
Joined: Fri Jun 06, 2014 7:11 pm

Re: Restaurant trends you hate

Post by Stephen_Dedalus » Thu Feb 15, 2018 12:32 am

Potatoes, cabbage and ham

Like my dear ma used to make.

EMG
Stew Ingredient
Posts: 22170
Joined: Wed Jan 18, 2012 1:53 pm

Re: Restaurant trends you hate

Post by EMG » Thu Feb 15, 2018 12:32 am

Citizen Baba wrote:
Thu Feb 15, 2018 12:21 am
Agreed that it doesn't necessarily mean that picky eaters would be able to find something in every restaurant.
I'm far from a picky eater. I've just gone to a few restaurants where none of the choices sounded great at the time, and I'd wished they had more. In no case was I disappointed with what I ordered, I just probably wouldn't go back as often as I would somewhere with a wider, regular selection, of which I knew I really liked at least one option.

I went to a beach resort recently where day visitors were offered a single set lunch with their stay. No choices. Guests were offered a choice. The owner explained this was to ensure the quality and freshness of ingredients. It was a remote beach on a remote island it made total sense. The meal was fine. I might even go there again. But we're talking twice a year maybe.

Iolar
Stew Ingredient
Posts: 15621
Joined: Sun May 15, 2005 9:48 pm

Re: Restaurant trends you hate

Post by Iolar » Thu Feb 15, 2018 12:35 am

The food and produce available in Ireland is excellent. 35 day dry-aged beef, artisan cheese, organic veg/dairy etc is available in discount supermarkets here. You have to visit a specialist store or a farmers' market in the US to get similar. And on all of these products, the farm/producer must be indicated. You're decades behind when it comes to this. You don't know what you're eating or where it came from.
Last edited by Iolar on Thu Feb 15, 2018 12:37 am, edited 1 time in total.
I like big quotes and I cannot lie

BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Re: Restaurant trends you hate

Post by BulletPark » Thu Feb 15, 2018 12:36 am

Iolar wrote:
Thu Feb 15, 2018 12:35 am
The food and produce available in Ireland is excellent. 35 day dry-aged beef, artisan cheese, organic veg/dairy etc is available in discount supermarkets here. You have to visit a specialist store or a farmers' market in the US to get similar. You're decades behind when it comes to this.
In Iowa, yes.

In California, no.

User avatar
Citizen Baba
Mayor McCheese
Posts: 23284
Joined: Sun Jan 23, 2005 5:44 am

Re: Restaurant trends you hate

Post by Citizen Baba » Thu Feb 15, 2018 12:37 am

Iolar wrote:
Thu Feb 15, 2018 12:35 am
The food and produce available in Ireland is excellent. 35 day dry-aged beef, artisan cheese, organic veg/dairy etc is available in discount supermarkets here. You have to visit a specialist store or a farmers' market in the US to get similar. You're decades behind when it comes to this.
How are your oranges and avocados?

User avatar
Stephen_Dedalus
Stew Ingredient
Posts: 67287
Joined: Fri Jun 06, 2014 7:11 pm

Re: Restaurant trends you hate

Post by Stephen_Dedalus » Thu Feb 15, 2018 12:37 am

I would have thought 7-8 options each for starters, mains and dessert would suffice.
And rotated regularly, with one in one out per week or so.

All presented on one sided menu

And fresh.

Its not rocket science.

BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Re: Restaurant trends you hate

Post by BulletPark » Thu Feb 15, 2018 12:38 am

Citizen Baba wrote:
Thu Feb 15, 2018 12:37 am
Iolar wrote:
Thu Feb 15, 2018 12:35 am
The food and produce available in Ireland is excellent. 35 day dry-aged beef, artisan cheese, organic veg/dairy etc is available in discount supermarkets here. You have to visit a specialist store or a farmers' market in the US to get similar. You're decades behind when it comes to this.
How are your oranges and avocados?
Probably as good as the almonds and figs.

BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Re: Restaurant trends you hate

Post by BulletPark » Thu Feb 15, 2018 12:38 am

Stephen_Dedalus wrote:
Thu Feb 15, 2018 12:37 am
I would have thought 7-8 options each for starters, mains and dessert would suffice.
And rotated regularly, with one in one out per week or so.

All presented on one sided menu

And fresh.

Its not rocket science.
This seems about right.

EMG
Stew Ingredient
Posts: 22170
Joined: Wed Jan 18, 2012 1:53 pm

Re: Restaurant trends you hate

Post by EMG » Thu Feb 15, 2018 12:39 am

I agree. I can deal with 7-8 rotated regularly.

User avatar
Stephen_Dedalus
Stew Ingredient
Posts: 67287
Joined: Fri Jun 06, 2014 7:11 pm

Re: Restaurant trends you hate

Post by Stephen_Dedalus » Thu Feb 15, 2018 12:39 am

Citizen Baba wrote:
Thu Feb 15, 2018 12:37 am
Iolar wrote:
Thu Feb 15, 2018 12:35 am
The food and produce available in Ireland is excellent. 35 day dry-aged beef, artisan cheese, organic veg/dairy etc is available in discount supermarkets here. You have to visit a specialist store or a farmers' market in the US to get similar. You're decades behind when it comes to this.
How are your oranges and avocados?
It probably takes less time for a fresh avocado to travel to a European city, than it does from Florida to your crap town.

And probably for not much difference in price.

Iolar
Stew Ingredient
Posts: 15621
Joined: Sun May 15, 2005 9:48 pm

Re: Restaurant trends you hate

Post by Iolar » Thu Feb 15, 2018 12:42 am

Citizen Baba wrote:
Thu Feb 15, 2018 12:37 am
Iolar wrote:
Thu Feb 15, 2018 12:35 am
The food and produce available in Ireland is excellent. 35 day dry-aged beef, artisan cheese, organic veg/dairy etc is available in discount supermarkets here. You have to visit a specialist store or a farmers' market in the US to get similar. You're decades behind when it comes to this.
How are your oranges and avocados?
What's your point? I can happily forgo either. The ones that we get come from Spain usually, probably closer to me than California is to you.

You don't know what crap you're eating.
Last edited by Iolar on Thu Feb 15, 2018 12:43 am, edited 1 time in total.
I like big quotes and I cannot lie

BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Re: Restaurant trends you hate

Post by BulletPark » Thu Feb 15, 2018 12:43 am

Florida Haas avocados were 99 cents this weekend at Adams' in Kingston, NY.

Yum.

BulletPark
Stew Ingredient
Posts: 13935
Joined: Tue May 30, 2006 7:40 pm

Re: Restaurant trends you hate

Post by BulletPark » Thu Feb 15, 2018 12:43 am

Iolar wrote:
Thu Feb 15, 2018 12:42 am
Citizen Baba wrote:
Thu Feb 15, 2018 12:37 am
Iolar wrote:
Thu Feb 15, 2018 12:35 am
The food and produce available in Ireland is excellent. 35 day dry-aged beef, artisan cheese, organic veg/dairy etc is available in discount supermarkets here. You have to visit a specialist store or a farmers' market in the US to get similar. You're decades behind when it comes to this.
How are your oranges and avocados?
What's your point? I can happily forgo either. The ones that we get come from Spain usually, probably closer to me than California is to you.
The point is that the US is a much larger country than Ireland and assuming its food production is all at the Midwestern level is really rather dim.

User avatar
Citizen Baba
Mayor McCheese
Posts: 23284
Joined: Sun Jan 23, 2005 5:44 am

Re: Restaurant trends you hate

Post by Citizen Baba » Thu Feb 15, 2018 12:45 am

Here's the Valentine's dinner menu (where will go tomorrow). Even the WaPo critic drooled about this place.

http://almacocinalatina.com/menu/

Wrong thread, I know.

Iolar
Stew Ingredient
Posts: 15621
Joined: Sun May 15, 2005 9:48 pm

Re: Restaurant trends you hate

Post by Iolar » Thu Feb 15, 2018 12:45 am

Avocados are around €3 here. I'm not a fan, but I have them on my menus. The public loves them. I don't like the texture or flavour.
I like big quotes and I cannot lie

User avatar
Citizen Baba
Mayor McCheese
Posts: 23284
Joined: Sun Jan 23, 2005 5:44 am

Re: Restaurant trends you hate

Post by Citizen Baba » Thu Feb 15, 2018 12:46 am

BulletPark wrote:
Thu Feb 15, 2018 12:43 am
Iolar wrote:
Thu Feb 15, 2018 12:42 am
Citizen Baba wrote:
Thu Feb 15, 2018 12:37 am


How are your oranges and avocados?
What's your point? I can happily forgo either. The ones that we get come from Spain usually, probably closer to me than California is to you.
The point is that the US is a much larger country than Ireland and assuming its food production is all at the Midwestern level is really rather dim.
But they have artisan cheese.

User avatar
Stephen_Dedalus
Stew Ingredient
Posts: 67287
Joined: Fri Jun 06, 2014 7:11 pm

Re: Restaurant trends you hate

Post by Stephen_Dedalus » Thu Feb 15, 2018 12:46 am

I bought a large avocado today for a quid

And place or origin would be noneurope for this time of year.

EMG
Stew Ingredient
Posts: 22170
Joined: Wed Jan 18, 2012 1:53 pm

Re: Restaurant trends you hate

Post by EMG » Thu Feb 15, 2018 12:49 am

Avocado are dirt cheap here, when in season, but they're not haas so you have to deal with their strange shapes and eccentric pit sizes.

Iolar
Stew Ingredient
Posts: 15621
Joined: Sun May 15, 2005 9:48 pm

Re: Restaurant trends you hate

Post by Iolar » Thu Feb 15, 2018 12:50 am

BulletPark wrote:
Thu Feb 15, 2018 12:43 am
Iolar wrote:
Thu Feb 15, 2018 12:42 am
Citizen Baba wrote:
Thu Feb 15, 2018 12:37 am


How are your oranges and avocados?
What's your point? I can happily forgo either. The ones that we get come from Spain usually, probably closer to me than California is to you.
The point is that the US is a much larger country than Ireland and assuming its food production is all at the Midwestern level is really rather dim.
I live in a common market. Buying goods from Spain is as easy for me (if not easier) than it is for a NY based business to buy products from California. I've been to many parts of the US (most recently California) - provenance on the west coast is not as big a thing as it is here (although certainly more prevalent than on the east coast), nor is access to quality produce. Like I said, I can buy this stuff in the likes of Aldi and Lidl here. That simply is not the case anywhere in the US that I've been.
I like big quotes and I cannot lie

Iolar
Stew Ingredient
Posts: 15621
Joined: Sun May 15, 2005 9:48 pm

Re: Restaurant trends you hate

Post by Iolar » Thu Feb 15, 2018 12:52 am

Citizen Baba wrote:
Thu Feb 15, 2018 12:46 am
BulletPark wrote:
Thu Feb 15, 2018 12:43 am
Iolar wrote:
Thu Feb 15, 2018 12:42 am


What's your point? I can happily forgo either. The ones that we get come from Spain usually, probably closer to me than California is to you.
The point is that the US is a much larger country than Ireland and assuming its food production is all at the Midwestern level is really rather dim.
But they have artisan cheese.
And you have that quasi-plastic crap that's individually wrapped. But you do have hundreds of different sugary cereals and chocolate that tastes like vomit. USA!!!
Last edited by Iolar on Thu Feb 15, 2018 12:53 am, edited 1 time in total.
I like big quotes and I cannot lie

User avatar
Stephen_Dedalus
Stew Ingredient
Posts: 67287
Joined: Fri Jun 06, 2014 7:11 pm

Re: Restaurant trends you hate

Post by Stephen_Dedalus » Thu Feb 15, 2018 12:53 am

.
Last edited by Stephen_Dedalus on Thu Feb 15, 2018 12:55 am, edited 1 time in total.

User avatar
Stephen_Dedalus
Stew Ingredient
Posts: 67287
Joined: Fri Jun 06, 2014 7:11 pm

Re: Restaurant trends you hate

Post by Stephen_Dedalus » Thu Feb 15, 2018 12:54 am

I watched James Martin this week on his travels through the Napa area.
Amazing what they are doing there with local food markets, especially with ageing of meat.
His words, not mine.

I think you are all a bit off your rockers, and this food dick waggling pretentiousness is hilarious.

Taco seems down to earth.
Last edited by Stephen_Dedalus on Thu Feb 15, 2018 1:00 am, edited 2 times in total.

Post Reply