Go Back  FlyerTalk Forums > Travel&Dining > DiningBuzz
Reload this Page >

10 worst dining trends of the last decade

10 worst dining trends of the last decade

Reply

Old Oct 22, 09, 4:09 pm
  #1  
Original Poster
 
Join Date: Nov 2002
Location: SEA/YVR/BLI
Programs: UA "Lifetime" Gold and Silver Wings, AS MVPG75K, HH Diamond, IC Plat, Marriott Gold, Hertz 5*
Posts: 9,182
Post 10 worst dining trends of the last decade

The writer's 10 worst, with photos at the bottom:

1. Deconstruction
2. The chef as media whore
3. The menu as book
4. Foam
5. Knee-jerk online reviews
6. Proudly obnoxious fast food options
7. The Communal Table
8. The $40 entrée
9. Molecular gastronomy
10. Fried onion blossoms

Decades from now, when you reflect on what dining was like during the fledgling years of the 21st century, on a good day you will picture a heartening trend toward comfort food in the wake of Sept. 11 and a well-meaning push toward locally sourced menus.

But on a bad day, when someone asks what the worst restaurant trends of that first decade were, will you be able to shut up? One restaurant type cracked: "As long as we're not naming names, I'll talk. Because now that you ask this, specific chefs and self-important restaurants are coming to mind."


http://www.chicagotribune.com/entert...6.photogallery

The faux server familiarity served up in North America stretches back more than a decade but it would be included on my list. The annoying "Terry will be your server this evening," "Hi Guys, My name is Bob and I'll be serving you this evening," etc. is only heightened by the occasional "And how are we tonight?" to which I sometimes reply "We're fine, and how are we?" I'm not really interested in establishing a meaningful relationship. I only seek good food and decent service. YMMV.

Cheers,
Fredd
Fredd is offline  
Reply With Quote
Old Oct 22, 09, 4:18 pm
  #2  
FlyerTalk Evangelist
 
Join Date: Apr 2000
Location: FLL -> Where The Boyars Are
Programs: AA EXP 1.7 M, Hilton Gold, Hertz 5*, AARP Sophomore, 14-time Croix de Candlestick
Posts: 18,669
My personal bete noire is so-called "fusion". Simply put, I prefer to experience the strengths of one particular cuisine at a time, not a juxtaposition of flavors and ingredients that tends to make the food unfocused.
Non-NonRev is offline  
Reply With Quote
Old Oct 22, 09, 5:12 pm
  #3  
 
Join Date: Mar 2000
Location: IAD, BOS, PVD
Programs: UA, US, AS, Marriott, Radisson, Hilton
Posts: 7,184
I disagree with just about everything in the diaTRIBe. Jusr goes to show
that universal literacy may not be a good thing.
violist is offline  
Reply With Quote
Old Oct 22, 09, 5:37 pm
  #4  
 
Join Date: Sep 2000
Location: Circle City
Posts: 3,562
I absolutely agree with 1 (deconstruction) and 4 (foam) and would add sous vide. But my #1 pet peeve is deconstructed. It is stupid, stupid, stupid.
Darren is offline  
Reply With Quote
Old Oct 22, 09, 8:39 pm
  #5  
Moderator: Delta SkyMiles, Luxury Hotels, TravelBuzz! and Italy
 
Join Date: Oct 2001
Location: Los Angeles
Posts: 25,025
The first four on the list and number 9
obscure2k is offline  
Reply With Quote
Old Oct 22, 09, 8:52 pm
  #6  
 
Join Date: Oct 2009
Posts: 65
What is "foam"?
bsmooth1 is offline  
Reply With Quote
Old Oct 22, 09, 8:53 pm
  #7  
 
Join Date: Sep 2004
Location: Portland, OR, United States
Programs: CX Marco Polo Green (hahaha)
Posts: 1,281
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.
kevincrumbs is offline  
Reply With Quote
Old Oct 22, 09, 8:54 pm
  #8  
 
Join Date: Jul 2005
Posts: 231
Originally Posted by bsmooth1 View Post
What is "foam"?
I always think of spit when I see "foam". I don't get it, obviously.
faithng is offline  
Reply With Quote
Old Oct 22, 09, 8:57 pm
  #9  
Four Seasons 5+ BadgeHilton Contributor Badge
 
Join Date: Dec 2003
Location: YVR
Programs: Hilton*D, Marriott*LG
Posts: 6,268
I think for me is the over-complication of food (shoulder of lamb sous-vide with a gastrique of blood orange infused with lemongrass candy served with a manchego cheese and port wine reduction foam served with pea shoots in a dashi-kombu broth accompanied by a truffle and champagne vinaegrette). This then leads to every other chef copying said Frankenstein dish and charging outrageous sums of money for it.

However, a good "foam" and a well deconstructed dish can be very satisfying in the right hands. Sadly, there are too few of those "right" hands in the kitchens.
luxury is offline  
Reply With Quote
Old Oct 22, 09, 11:45 pm
  #10  
 
Join Date: Feb 2005
Programs: US,UA,AA,DL,hhonors
Posts: 2,619
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!
phillygold is offline  
Reply With Quote
Old Oct 23, 09, 12:11 am
  #11  
Moderator: Delta SkyMiles, Luxury Hotels, TravelBuzz! and Italy
 
Join Date: Oct 2001
Location: Los Angeles
Posts: 25,025
It seems that Pork Belly is now on every menu.
obscure2k is offline  
Reply With Quote
Old Oct 23, 09, 12:18 am
  #12  
 
Join Date: May 2009
Location: European: ZRH, Asian: SIN
Posts: 7,269
Originally Posted by Non-NonRev View Post
My personal bete noire is so-called "fusion". Simply put, I prefer to experience the strengths of one particular cuisine at a time, not a juxtaposition of flavors and ingredients that tends to make the food unfocused.
Yes. I've had, in all those years, exactly one restaurant which did a good (or better said, fantastic) job in having really some kind of good working fusion food.(Italian/Chinese) Everything else was fail.

It's always that a few restaurants know how to do something right, have success, and than others will try to copy them.
YuropFlyer is offline  
Reply With Quote
Old Oct 23, 09, 12:20 am
  #13  
 
Join Date: Jun 2003
Location: YVR
Programs: AC E75, SPG Plat, HH peon-by-choice (ex Gold)
Posts: 8,091
<-Foam. Too many foams, not enough people who know how to use it.
Braindrain is offline  
Reply With Quote
Old Oct 23, 09, 12:48 am
  #14  
Moderator Communications Coordinator, Signatures
 
Join Date: Apr 2001
Location: deep within the Eskimo lair
Programs: TubWorld, Bar Alliance, Borratxo Legendarium
Posts: 16,813
Originally Posted by kevincrumbs View Post
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.
bacon vodka - own it
bacon donut - had em and love em
apple pie with bacon - never tried it
bacon salt - have a box of it, but havent tried it

I will admit that the bacon mints were gross, but a bacon maple bar is a mighty tasty piece of food

Originally Posted by obscure2k View Post
It seems that Pork Belly is now on every menu.

I'll take your share
missydarlin is offline  
Reply With Quote
Old Oct 23, 09, 3:35 am
  #15  
 
Join Date: Mar 2000
Location: IAD, BOS, PVD
Programs: UA, US, AS, Marriott, Radisson, Hilton
Posts: 7,184
Originally Posted by missydarlin
bacon salt - have a box of it, but havent tried it
Hardly worth the effort - doesn't taste like bacon at all.
Originally Posted by missydarlin
Originally Posted by obscure2k
It seems that Pork Belly is now on every menu.
I'll take your share
Have to fight me for it!
violist is offline  
Reply With Quote

Thread Tools
Search this Thread