10 worst dining trends of the last decade
Oct 23, 2009 | 9:34 am
#17
Join Date: Dec 2002
Location: BWI
Programs: American AAdvantage Platinum
Posts: 294
Ditto on foam.
Chefs that babble about architectural qualities of food.
"Tall" food. When served such, I take my knife in hand, silently mouth "Batter up!", swing, and "deconstruct" the dish.
Chefs that babble about architectural qualities of food.
"Tall" food. When served such, I take my knife in hand, silently mouth "Batter up!", swing, and "deconstruct" the dish.
Oct 23, 2009 | 9:48 am
#18
Join Date: Feb 2003
Location: New York, NY, USA
Programs: Marriott PL, AA GL, IHG PL, Hilton Diamond
Posts: 2,595
Yup. Deconstruction. Just annoying. I don't mind if media whore chef who can (once) cook (Bourdain, Ripert). I mind the others (Rachael Ray, Rocco)
I'll add theme restaurants. Why oh why will anyone beyond 10 years old go to Rain Forest Cafe. Or Hard Rock, or ESPN....
And chain restaurants. They're not restaurant, they're just more expensive fast food with sit down service.
I'll add theme restaurants. Why oh why will anyone beyond 10 years old go to Rain Forest Cafe. Or Hard Rock, or ESPN....
And chain restaurants. They're not restaurant, they're just more expensive fast food with sit down service.
Last edited by adamak; Oct 23, 2009 at 9:53 am
Oct 23, 2009 | 10:58 am
#19
Join Date: Oct 2004
Location: Sometimes Houston, Sometimes London.
Programs: CO Gold Elite, BA Blue, for the moment - Hyatt Gold Passport, Priority Club, Marriott etc etc
Posts: 2,126
The trend I hate the most is this over the top bacon must be in everything trend. I get it, you love bacon and it's bad for you. Also, you love rebelling against the idea of living healthily, so you have to now infuse vodka with bacon, put it on your donuts, make a friggin' apple pie with bacon and come up with something called Bacon Salt.
Seriously, enough! I enjoy bacon too but I don't need to have it with everything.
Seriously, enough! I enjoy bacon too but I don't need to have it with everything.
Oct 23, 2009 | 11:04 am
#20
FlyerTalk Evangelist
Join Date: Jul 2002
Location: SE1, London & White River, South Africa
Posts: 24,643
4 and 6, but especially 4 (Foam). Done well it can be an interesting twist to a dish. I don't need it on every dish, and don't do it unless you are really competent.
Oct 23, 2009 | 12:19 pm
#21
Join Date: Mar 2000
Location: Santa Cruz, CA USA
Programs: AA, UA, WN, HH, Marriott
Posts: 7,293
For me, it is the over seasoning of food. Too often, the meat, chicken or fish that I order tastes nothing like meat, chicken or fish. The too liberal use of seasonings (especially garlic) covers up the natural taste of the animal being eaten. At times it makes the food unrecognizable.
Simplicity is best...and a lighter hand on the seasoning goes a long way!
Simplicity is best...and a lighter hand on the seasoning goes a long way!
Especially, making dishes hot and spicy without any indication on the menu. I personally do not like and cannot eat food that is particularly hot, and I often get the simplest dishes that I cannot tolerate - especially soups. The other day the mashed potatoes had lots of pepper, never mentioned on the menu.
Oct 23, 2009 | 12:38 pm
#22
Join Date: Dec 2007
Location: Houston
Programs: CO-Gold
Posts: 127
I don't understand the fad of putting the entree (such as a piece of meat) on top of one of the side dishes (such as the potatoes). It just makes the potatoes yucky and you have to move the meat over on the plate anyway.
Oct 23, 2009 | 2:38 pm
#24
Join Date: Oct 2004
Location: DFW
Posts: 8,233
Oct 23, 2009 | 7:18 pm
#25
Join Date: May 2007
Location: Portland
Programs: HH Gold, Alaska MVP Gold
Posts: 4,074
Foam and deconstruction kinda get me..as do the pretentious menus that list pedigree of the cow that graciously provided the NY Strip i'm about to enjoy..and 40$ entrees suck, rarely are they worth it.
Oct 23, 2009 | 8:16 pm
#26
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,696
I'm not sure why, but some of the best overall restaurant meals I have ever had have been served this way, even though it wasn't necessary at all. Also, it certainly isn't new. I saw it much more often 15 years ago than I do today.
Oct 23, 2009 | 9:43 pm
#28
Join Date: Dec 2004
Location: STL
Programs: MR LT Titanium, UA 1K, DL Gold, AA EXP
Posts: 886
Oct 23, 2009 | 11:49 pm
#29
Moderator: Delta SkyMiles, Luxury Hotels, TravelBuzz! and Italy
Join Date: Oct 2001
Location: Los Angeles
Posts: 27,014
I love that! Put a slice of meat loaf on a pile of mashed potatoes and mix your side of peas into the mashed potatoes. Yum! ^
Oct 24, 2009 | 4:06 am
#30
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Join Date: Jul 2000
Location: in the vicinity of SFO
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Posts: 19,784
Another pet peeve: restaurants that don't do steak well to begin with adding a couple of expensive steak option (whether "Kobe" or "dry aged.") If I wanted to spend that much on a steak, I'd go someplace with a fair bet of preparing it in the properr manner.