Originally Posted by
number_6
Yes, that is the intended purpose. Make dismal food seem to taste better (by not tasting at all). As the quality of cuisine improved in the US, the martini disappeared from the dining scene for the most part. Now it is making a comeback (though often as cocktails separate from dinner, or as desert). It generally isn't combined with food except in steakhouses with the 40 oz. steak and 12 inch cigar menu.
From what authority do you speak? Martinis have been around here in the US regularly for as long as I remember. There's no "comeback" because it never went away. Let's see, I'm 49 yrs-old and I remember all manner of adults sipping on martinis when I was young, and have seen this throughout my aging.
A before dinner aperitif is as traditional in the US as it is in Europe. It has nothing to do with the "dismal food" as you point out above.
And for you "traditionalists" on the gin thing. Gin started being mixed in martinis in the 60's. Before that it was mostly potato vodka that was being used. That being said, however, I use vodka and gin, and in some cases will mix both in a single martini.
M8