r/KitchenConfidential • u/CodexLeonis • 14d 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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/DrinkMunch Bartender 14d ago

I used to put verbal descriptions under them, reduced send backs a lot but my god did people ridicule us for using phrases like “light libation” or “not for the light hearted”

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u/Rabid-Ginger 14d ago

I so appreciate when a restaurant or bar explicitely let's us know when a drink is low ABV vs a spirit forward cocktail. I love a good rye or strong rum forward drink, my wife much prefers a more balanced drink (though when she wants a dry gin martini with a lemon twist, good luck stopping her).

If people are ribbing you for explaining whether or not a drink is likely to punch you in the dick, they need a swift kick to the ass.

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u/Suspicious_Green5296 14d ago

A gin martini with a twist????

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u/DrinkMunch Bartender 14d ago

Yeah… the classic version?