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Growing up, when going to restaurants when in the US, I loved the ones serving so-called ‘Continental’ food. The Haute Cuisine pretensions, puddings on fire, co
by vjulian 3y ago
Growing up, when going to restaurants when in the US, I loved the ones serving so-called ‘Continental’ food. The Haute Cuisine pretensions, puddings on fire, coq au vin, old-fashioned service and the rest—all wonderful!
I LOATHE these newer restaurants with casual service yet high prices, garlic aioli, Sriracha sauce, and ubiquitous and awful comfort food. I also loathe the new breed of garish, high end restaurants.
- conductr 3y ago> I also loathe the new breed of garish, high end restaurants. We have a trend of high end restaurants being what I view as night clubs. If your steak restaurant has a DJ, you're doing it wrong (IMO). It all feels Vegas-y to me, and I'm not a fan of Vegas.
- dorfsmay 3y ago> garlic aioli Is there any other type of aioli? My understanding is the only controversial part, source if the "real aioli" great schism, is egg yolk.
- rjsw 3y agoPresumably serving dishes with with sauce.