Much of it, of course, is just plain snobbery. But some of it is that it's often not well used. As you say, it's easy and cheap. But often, it comes at a consi

Much of it, of course, is just plain snobbery. But some of it is that it's often not well used. As you say, it's easy and cheap. But often, it comes at a considerable upcharge, building on the halo glow of the price of truffles. And part of it is that it stops being interesting when it's everywhere. Many "foodies" seek novelty -- in ingredients, in preparation, in presentation, etc. At one time truffle oil was itself a novelty, but now it's extremely common, and still presented as if it were a culinary achievement. Truffle oil is hard to combine well with other flavors. It tends to get added to relatively straightforward dishes, literally meat-and-potatoes. So it's an interesting flavor by itself, but you rapidly run the gamut of its uses. I expect to see it diminish on menus as some other flavor fad takes over. That's great -- it'll still find uses, but not so much that everything tastes the same.