i've had the chance to try it at multiple restaurants, and the experience varied quite wildly. i think that, in the early days, the hype buildup was strong most

i've had the chance to try it at multiple restaurants, and the experience varied quite wildly. i think that, in the early days, the hype buildup was strong mostly because the limited release allowed the company to provide one-on-one training to chefs. now that they've opened up their availability significantly, i imagine that much of the training has gone out the window.