What I Don’t Want to See More of In 2007
- No more variations on tuna tartare. Basta, please.
- Enough with the silly amuse bouches. Unless you’re busting out something special or exquisite, say, with caviar. Otherwise, I am no longer amused.
- Will the tyranny of crème brûlée flavored with [insert trendy ingredient here, from tea to yuzu] ever stop? And the mini trios of them, lord help me. Oh, and let’s not forget bread pudding. It’s become the new flourless chocolate cake.
- Pinot Noir. Yes, it’s a lovely varietal that pairs wonderfully with food, but I say be a contrarian and start ordering Merlot like a maniac.
- Bottle service. ‘Nuff said.
- While we’re on booze, will everyone lay off the Fernet abuse already? Try something new, like Averna, or even Amaro Montenegro.
- Truffle oil. Don’t even get me started.
- Kobe beef. Unless that steak tartare or 6 oz. filet is $150 and it’s really from Kobe, it’s just Wagyu, or Kobe-style beef, not the real deal. I wish diners and servers would stop talking about it like it’s true Kobe beef, because that Prada bag is fake, baby.
- Braised short ribs. They’re almost like truffle oil in this town i.e. everywhere.
- Hamachi crudos. Lemme guess, with yuzu, or a special salt?
