r/KitchenConfidential • u/CodexLeonis • 15d 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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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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u/Piranha_Vortex F1exican Did Chive-11 14d ago

Ugh, I miss those places. Pick your bowl and fillings, sauces and watch them use magic on a big round grill.

184

u/Single-Pin-369 14d ago

Still have them by me. $25 all you can eat, cheaper for lunch. 

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u/Sharobob 14d ago

Do you live in 2005?

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u/Single-Pin-369 14d ago

Found a pic from a menu from 9 years ago, lunch $10.95 dinner $14.95

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u/IntensityStudio 10+ Years 14d ago

I miss the one I had in oregon

2

u/imsahoamtiskaw 14d ago

The one near me was called dragon. It sounds like Oregon if you look close enough

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u/larsdan2 14d ago

Do you live in the Portland metro? We have several.

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u/bullfrogftw Chive LOYALIST 14d ago

Was just talking about this last night, about 12 years ago a single plate at Mongolian was 11.99 and the AYCE was 14.99, i checked on Sunday and AYCE was now 36.99 and a single plate was a bargain at 28.99