annoying restaurant trends

Not sure if this has been published here before, but just got a Zagat e-mail with a link to the "10 most annoying restaurant trends." There are about half that haven't made it (yet?) to Louisville, but interesting list.

http://www.zagat.com/buzz/the-10-most-a ... ant-trends

(I personally strongly agree with communal tables, sliders, comfort food, and water without ice)

[Robin Garr]

Great post! I think we can get away with listing the 10 trends here under "fair use," and folks can click your link to read the details. (I think the tongue-in-cheek "sliders" are fun, by the way, although the meatball sliders at Frascelli's are a little short on execution.

1. Communal Tables
2. “The Civil War” Look
3. Chalkboard Menus
4. Mustachioed Bartenders
5. “Gourmet punch”
6. Iceless Table Water
7. Pop-Up Restaurants
8. “Comfort-Food” Menus
9. Sliders
10. Bread Baskets You Have to Pay For

My number ONE with a bullet annoying restaurant trend is: Balsamic. Balsamic Glaze this, Balsamic drizzle that, Balsamic dressing here, there, everywhere. A couple of years ago, I really enjoyed it, now I can't freaking stand it. Becky recently ordered a Halibut special from a (not in the local area) restaurant and it came with (you guessed it) a Balsamic reduction. LOSE the Balsamic squeeze bottle Chefs.

11. Restaurant reviewers - or any grown adults - who write like sixteen-year-old girls. Um, no. We're kind of over it.

11. Restaurant reviewers - or any grown adults - who write like sixteen-year-old girls. Um, no. We're kind of over it.

Actually that should be said "We're like kinda like over it...like"

My number ONE with a bullet annoying restaurant trend is: Balsamic. Balsamic Glaze this, Balsamic drizzle that, Balsamic dressing here, there, everywhere. A couple of years ago, I really enjoyed it, now I can't freaking stand it. Becky recently ordered a Halibut special from a (not in the local area) restaurant and it came with (you guessed it) a Balsamic reduction. LOSE the Balsamic squeeze bottle Chefs.

You can have my balsamic vinegar when you pry it from my cold dead fingers.

5. “Gourmet punch”

Someone needs to put Chatham Artillery Punch on their drink menu. Not sure it qualifies as gourmet though.

Edit: One version of the recipe for those who dont want to google

2 cups sweet red wine
2 cups strong tea
2/3 cup rum

1/2 cup packed brown sugar
1/2 cup rye whiskey
1/2 cup orange juice

1/3 cup gin
1/3 cup brandy
1/3 cup lemon juice
1 bottle dry champagne

Mix all ingredients except champagne. Cover and refrigerate for several days. Stir in champagne just before serving.

5. “Gourmet punch”

Someone needs to put Chatham Artillery Punch on their drink menu. Not sure it qualifies as gourmet though.

Edit: One version of the recipe for those who dont want to google

2 cups sweet red wine
2 cups strong tea
2/3 cup rum

1/2 cup packed brown sugar
1/2 cup rye whiskey
1/2 cup orange juice

1/3 cup gin
1/3 cup brandy
1/3 cup lemon juice
1 bottle dry champagne

Mix all ingredients except champagne. Cover and refrigerate for several days. Stir in champagne just before serving.

Rob,

Because it's that good, or because it's annoying...

If it's that good, I'll have to remember it as an excellent use for our local Kentuckiana wines.

Deb

I was under the impression that comfort food prepared by a chef is both hip and healthy for me.

Yes, I'd like the braised brisket with spicy mango chili garlic ailoi on artisan bread with the "not your mom's" mac-and-cheese (made with six cheeses!) and the gourmet french fries. Oh, I get dipping sauces with those? How about black truffle aioli and tangy apricot barbeque sauce. Could you happen to tell me if the brisket is lean? I'm trying to eat healthy.

I was under the impression that comfort food prepared by a chef is both hip and healthy for me.

Yes, I'd like the braised brisket with spicy mango chili garlic ailoi on artisan bread with the "not your mom's" mac-and-cheese (made with six cheeses!) and the gourmet french fries. Oh, I get dipping sauces with those? How about black truffle aioli and tangy apricot barbeque sauce. Could you happen to tell me if the brisket is lean? I'm trying to eat healthy.

Sorry, you can't get it on artisan bread; you can, however, get it on rosemary potato ciabatta slider rolls.

I've think I've seen all of those trends in louisville except maybe pop-ups. I don't have any problem with most of them except for the fine-dining versions of comfort food, but only when they dominate menus. I usually find these dishes too heavy and too salty. I'm looking at you, upscale hot brown.

My least favorite trend, though, wasn't mentioned on the list. I'm not sure if it's a trend, since it's been around for a long time, but I don't like sweet entrees, especially when the menu doesn't let me know that it's going to be sweet. I'm not talking about sweet n spicy or sweet n savory (those can be good... like great BBQ for instance) I mean SWEET. I've had several entrees in the last few years that taste of carbs and maple syrup, and nothing else. Ick. If your fish dish tastes like a buttermilk pancake, at least tell me on the menu!

[Robin Garr]

11. Restaurant reviewers - or any grown adults - who write like sixteen-year-old girls. Um, no. We're kind of over it.

You lookin' at ME?

One thing that I find annoying that wasn't mentioned are articles about annoying restaurant trends.

Also,

Anything with "chipotle," "mojito," or "applewood smoked bacon."

11. Restaurant reviewers - or any grown adults - who write like sixteen-year-old girls. Um, no. We're kind of over it.

You lookin' at ME?

No, you write thoroughly like an old man. Which I approve of, heartily!