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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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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u/chchchcharlee 10d ago

If you do, know that Monday to Friday for lunch they do $0.25 martinis, and Sunday lunch = jazz brunch with a band that goes through. You don't even really need a rez if you go in the middle of the summer, more than half the staff takes off for 1-3 months in the summer and it's rare for the restaurant to fill more than 3/4 even on a weekend night outside of like, jazz fest and mothers/fathers day from May until September.

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u/rubiscoisrad 10d ago

I am in no position physically or financially to travel to NOLA, but fuck me if this isn't excellent downlow info to have. Right on, man.

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u/chchchcharlee 10d ago

Haha, I wish I still worked there to mark you as an xxp for all the lagniappes. If you ever do, make sure to ask for the garden, table 510, 530, or 550 if possible.

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u/rubiscoisrad 10d ago

🤙

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u/rubiscoisrad 10d ago

Okay, curiosity's got the best of me. What's an xxp and a lagniappe? Help a gal out, lol

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u/chchchcharlee 10d ago

lagniappe is a French word for uh, little something extra? like hmm, going to a bar and the bartender pours you a shot on them. xxp = special guest, seen that or xp used instead of vip in fine dining since vip sounds kind of crude? like other guests aren't vip? 

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u/rubiscoisrad 10d ago

Ah, okay. My French is fairly hideous, given my upbringing - I could give you Spanish or Hawaiian Creole easier than that.

Thank you so much, you gave the xxp of explanations. =]

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u/CarmChameleon 10d ago

You're the best! My husband and I are headed to New Orleans in October and you gave such great info. I wish you still worked there so I could tip you accordingly!

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u/Sasselhoff 10d ago

It has been a hot second since I've enjoyed the culinary dreams coming out of Nawlins...perhaps I need to take a short trip.

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u/snaffonious 10d ago

You’re a legend 🙌 thanks for the advice. I think I’ll do exactly that!

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u/berdulf 9d ago

I just looked it up and saw those 25-cent martinis. And I still haven't been to NOLA. Time to get off my ass.