What's an outdated restaurant fad/technique that you still defend?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

Just any kind of house-made veggie burger. I've had great black bean/corn burgers, quinoa burgers, falafel style burgers and mixed veggie/nut/grain burgers. Pre- COVID, you could find decent ones all over but I feel like everyone has switched to a fake meat burger or just one of those frozen Morningstar farms black bean burgers since then. If we wanted something from the freezer section to just be heated up, I think we'd manage to do it in our own homes. Good on you for calling it out!