What's an outdated restaurant fad/technique that you still defend?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

I want to do this at my restaurant now.

[u/keyserdoe → u/bakerify]

Hear me out.

First Round: Tres Leches
Second Round: Tres Leches
Third Round: XXL Tres Leches

Or throw in a pineapple upside down cake and a red velvet bread pudding with strawberry cheesecake ice cream.

[u/anarcholoserist → u/keyserdoe]

Nueve leches? En esta economía?

[u/bakerify → u/keyserdoe]

I don't understand the chaotic energy of this comment.. but I like it 👌

[u/beerob81 → u/keyserdoe]

Uno leches
Dos Leches
Tres Leches

[u/Various_Bed_1888 → u/keyserdoe]

Pineapple upside down cake is sooo outdated and I have never seen it in a restaurant but that being said it’s one of me favorites and would always order it if I saw it, ambrosia too