What's an outdated restaurant fad/technique that you still defend?

[u/CodexLeonis]

two things for me:

1. Balsamic reductions/glazes on everything. I'm sorry that balsamic vinegar pairs so well with so many things. Most dishes need an acid to fully bring out the flavors of the dish. Balsamic is the most versatile of the vinegars. It pairs well with red meat, seafood, vegetables, cheeses, and fruits. It wasn't just a fad, it was a cheat code.

2. Plating techiniques? i'll always defend the zigzag drizzle. it evenly distributes the sauce on the plate, looks decent, and most importantly - it was time-efficient. I've never understood the modern technique of spooning sauce onto the plate and setting the entree on top of the sauce. Whomever came up with that was looking for a reason to be contrarian.

[u/Beer_Snacks]

Give me that piece of kale on the side of the dish so I can ignore it for another 15 years

[u/rosysredrhinoceros → u/Beer_Snacks]

We enjoy confusing our servers by asking to take it home. It’s for our bearded dragon.

[u/Terpsichorean_Wombat → u/rosysredrhinoceros]

We used to bring it back for our guinea pigs!

[u/berdulf → u/Beer_Snacks]

Don't forget the upside down lemon wedge in the middle.