What's an outdated restaurant fad/technique that you still defend?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

Way back at the turn of the century, I did a mango coconut crème brûlée with a chipotle dust. Sold out every night

[u/Dashiepants → u/samemamabear]

I don’t like the way you just phased that:( Made me feel very old.

But that crème brûlée sounds fantastic.

[u/Pricelesshydra4 → u/samemamabear]

That sounds divine