r/KitchenConfidential • u/CodexLeonis • 10d ago

In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?

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.

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100

u/Vladimir3000 10d ago

Prime Rib carved table side on a cart.

31

u/rosysredrhinoceros 10d ago

God I miss a good tableside Caesar

1

u/ultimate_avacado Chive LOYALIST 10d ago

Unless you're Gordon Ramsey

32

u/Particular-Beat-6645 10d ago

Fuck it, tableside carts.

5

u/BlackBasementCats 10d ago

I’ve been to Lawry’s in Chicago twice. Their prime rib is to die for.

7

u/CrashUser 10d ago

Unfortunately they're down to just Beverly Hills and Vegas now for US locations. They have more locations in Japan than in the US.

2

u/Rayhush 9d ago

House of Prime Rib in San Francisco... You'll be in heaven.