From "It’s time to retire the restaurant monologue/When did dinner out start to feel like a TED Talk?" (Eater).
Have you misinterpreted any food lately?
Have you provided fun through food interpretation? All I can think of is the David Sedaris diary entry where he talks about a restaurant's use of foam: "I had a foie gras soup that looked as if it had been pissed on. Hugh had sea urchins, the shells emptied out and filled with what looked to be dirty bubble bath... [S]hould the trend continue, you’d never again be able to tell if the waiter had spit in your food." From "Theft by Finding" (commission earned).
పోస్ట్లు
32 కామెంట్లు:
"...When did dinner out start to feel like a TED Talk?"..."
Oh, shut up.
See the movie Henry & June (1990): The 'uncouth' Henry Miller takes the entire top off a souffle for himself, leaving just the bottom half for others.
These are good old fish-out-of-water plotlines. Here diners volunteer to the butt of joikes a la the Beverly Hillbillies. I know that's what makes a $400 meal worth it for me. Got to get me some possum stew down by the cement pond.
https://www.imdb.com/title/tt0099762
The layered dessert that has to be eaten several layers at a time to be enjoyed is neither new nor rare. Where did they find these people who ate the cheese off the top and then complained it was too cheesy?
Way too much cheese? No such thing…
One of the subjectively interpreted things we - "the white people of America" - aren't missing out on.
The yuppie "restaurant monologue" at espace remains the gold standard of the artform.
Have you misinterpreted any food lately?
It’s impossible to misinterpret a lobster tail, a rack of barbequed ribs, a salmon fist, or a hamburger. So w.r.t. “lately” the answer is “no.”
When did dinner out start to feel like a TED Talk?
Big Mike holds up hand towards server, palm out, “You do realize that time dpent talking and not eating may well be deducted from your tip?”
Big Mike is s problem solver.
Around here (Bilbao) we get $400 meals for $40.
And no impudent waiters to give a TED talk.
Lol @ "earned"
You should look THAT word up, hun. 🤣
…just stayed at a lodge with an extremely talented chef. One table for dinner. Yes there was a dessert with cheese on top. We were subtlety informed the cheese was on top so I knew to take a top to bottom swipe with the implement- a fork was it? It was amazing. The next evening dessert was a watermelon granita with stuff on top- transcendent that was…
You'll always be brown, buwaya.
That's likely as good as it gets for you...
Make the most of your $40 Bilbao meals, and enjoy the women too if they let you.
I don’t recall foam- puddles, whipped like potato mashed all good but there was too liberal use of green liquid in glassware, kinda over the foul line for me…
I've been to restaurants where it looked like the chef was playing with the food. One time there was a potato side dish that looked live a covered wagon. I'll eat or try to eat anything --once. If it's good I might eat it again.
If you have to explain the dish to me and tell me how to 'properly eat the dish', then you are a pretentious, terrible chef or cook.
Cheese with, or as dessert is not a new thing. But as in many things, moderation is the wise move. Some chefs never learn that. Because something is good does not mean more of that thing makes it better.
Cheese Danishes are a very old thing. Cheesecake is a very old thing. Apple pie with a slice of cheese is a very very old thing. Cheese-based tiramisu is several decades old.
Theres no such thing as too much cheese
Never misinterpreted a hamburger or hot dog.
No wrong way to drink alcohol?
I ordered the French Onion soup, took a little scoop from the top of the bowl, and it was all cheese! How dare they?
Hold the cheese on the fondue, please.
Honeycomb semifreddo from Lutèce
The chef is delightful. The praline with ice cream and cheese looks delicious.
$16.00.
Semifreddo looks good. never had it. Will have to try it.
"Semifreddo is a semi-frozen Italian dessert with a light, airy, mousse-like texture, translating to "half-cold" or "half-frozen". It's made from a base of whipped egg whites, sugar, and cream, and is frozen in a mold without churning, resulting in a creamy, sliceable dessert similar to ice cream but softer. It can be flavored with chocolate, fruit, nuts, or coffee and is often served sliced with toppings like fruit or sauce. "
I think David Brooks tried to get an average American to eat it but it was too scary.
I always like my cheeses shaved. Its classy.
Rabel said...
"Honeycomb semifreddo from Lutèce
The chef is delightful. The praline with ice cream and cheese looks delicious.
2/27/26, 12:31 PM
Rabel said...
$16.00."
Lutece has been closed for about 20 years, so that $16 dessert would be >$30 today. We were lucky to have had an anniversary dinner there many moons ago.
I wonder if this issue has more to do with the age of the diners in question and their lack of table etiquette. I’ve watched younger people (in their late 20s and early 30s) who seem to have the manners of barnyard animals, holding their knives like daggers, and forks like shovels. Taking a minute to study the construction of the dessert would be the prudent thing to do, before tackling it head on.
Yes, this is me having a “get off my lawn” moment.
The worst case misinterpretation of food is taking a big bite of a cookie or muffin you think is oatmeal chocolate chip and discovering mid-chew it's oatmeal raisin.
That price and video are from 2024. And the restaurant cited is open.
It's a failure in design. Form follows function.
Rabel said...
"That price and video are from 2024. And the restaurant cited is open.
2/27/26, 1:41 PM"
ok. Lutece was in the name of the dish, but it wasn't Lutece. Lutece, long closed, would charge $30 for that dish today.
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