The Chicago Tribune puts together an excellent list of the worst trends of the soon to be departed decade. Overlook the first entry, apparently onions have more cultural traction in the Midwest than they do here. Foam and deconstruction, we are hardly sad to see your demise. Local additions would be truffle oil , maybe the sexing up of CFD’s. Plus house cured chacuterie plates (in the eighties we called these antipasto plates, they still show a shocking lack of creativity and technique from the kitchen, and I sincerely doubt half the in house cured meat really is.) Feel free to add any trends you are happy to see go into the comments below.
~KT
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How about getting rid of the stupid trend that consists in thinking the last year of a decade ends in a 9? The current decade doesn’t end until past midnight Dec 31, 2010.
Let’s hope we can “kiss good-bye” the trend of so-called celebrity chefs attaching themselves to mediocre, chain establishments. End the string of sell outs, please… We have 1 year to get this silliness over with! Can’t wait.
Michael Bras Essential Cuisine Deconstruction = Never out of Style
Great restaurant closures
Bloated wine lists with huge mark-ups, that do not represent the cuisine on offer. Indulgent wine lists that have 20 plus champagnes. Window dressing wine lists that don’t have half of the list in stock. War and Peace length wine lists that have needless and pretentious descriptions of every wine, because and as you know all customers have no knowledge of wine.
Specialist wine stores(not liquor stores) whose employee’s when prompted about their opinion on a wine offer the nugget “It’s yummy” or “It’s good with food”. Also D.I.Y. cocktails or bento box cocktails(Cascade Room), that’s just dereliction of duty. Molecular Gastronomy in the hands of practically anybody other than Ferran Adria tends to lean towards witless medieval alchemy.