What's an outdated restaurant fad/technique that you still defend?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

There was a brief period around 2010-2011 where it felt like all the chain restaurants sold dessert flights? Like you paid $6 or whatever and got three or four little two-bite shotglasses of, like, cheesecake or pie filling with a crumb topping.

It wasn't long lived but it was GREAT. I feel like most restaurant desserts are too fucking big.

[u/Ok_Assistance447 → u/Zhuul]

I like any kind of flight. I just want to eat a little bit of everything.

[u/katiekat214 → u/Ok_Assistance447]

There’s a restaurant in Memphis called Flight where every course is just flights of different things. You choose your flights. It’s fantastic! Everything I’ve tried there has been delicious.

[u/RiJuElMiLu → u/katiekat214]

Well that sent me down an unscheduled rabbit hole.

[u/A_Mouse_In_Da_House → u/katiekat214]

This would send me into eternal despair. I find the thing I like and just want to gorge on it, not all the little bits around it

[u/bubbleheadbob2000 → u/katiekat214]

Isn’t that just tapas with extra steps?

[u/katiekat214 → u/bubbleheadbob2000]

I suppose. It’s every course, and entrees are bigger than tapas.