Crispy Brussels sprouts
Tasty, yes, but does every chef really need to put their spin on them?
Also known as a vehicle for finely chopped leftover ingredients.
Seriously, we’re still getting torn bits of cake dabbed with gel?
Poultry claws sticking up from plates
Pretty, but they often feel like a rip-off.
Dots of sauce
They’re starting to seem like the zigzags of the ’90s.
We want to leave cosmos behind with our scrunchies and The Macarena.
Are we on a road trip or dinner?
Still waiting for this trend to be over.
Like calamari, it’s everywhere. Unlike calamari, it’s a lot trickier to do well.
One cocktail menu per table
Why one food menu per person, but one drink menu per table?
Uni toast > smashed green blah.
Making menus harder to navigate since 2014.
Why are there Belgian, Vietnamese, and Oaxacan dishes side by side? Ah, summer break 2010…
Citrus-free bar programs
Pass the Heinz!