Five food fads we loathe
Yes, we’re looking at you, Drake One Fifty ($9), Electric Mud BBQ ($3.75) and Hudson Kitchen ($4).
The flooring of the moment at THR & Co., Carmen, Bar Isabel, Drake One Fifty, and La Cubana. After a few drinks, the frantic geometric patterns induce vertigo.
Now that everyone makes reservations online, there’s no need for a hostess at the door with a reservation book. Instead, she wanders around Playa Cantina, THR & Co. and Yours Truly, iPad in hand, and always seems to go missing right when we arrive.
Too many chefs feel compelled to invent a signature variation (Bero’s venison tartare with balsam fir gel and eucalyptus), when classic mince and a wedge of rye is what we really crave.
At Bar Isabel, THR & Co. and Hudson Kitchen, the waiter warns you that you only have the table for a limited window. Fine, we’re used to that. But they’ve barely set your cocktail down when they arrive with your appetizer. Pause for a sip of water and they snatch away your not-quite-done entrée.
, Electric Mud BBQ ($3.75) and Hudson Kitchen ($4).
Moroccan tile
The flooring of the moment at THR & Co., Carmen, Bar Isabel, Drake One Fifty, and La Cubana. After a few drinks, the frantic geometric patterns induce vertigo.
The aWOL hostess
Now that everyone makes reservations online, there’s no need for a hostess at the door with a reservation book. Instead, she wanders around Playa Cantina, THR & Co. and Yours Truly, iPad in hand, and always seems to go missing right when we arrive.
Overwrought tartare
Too many chefs feel compelled to invent a signature variation (Bero’s venison tartare with balsam fir gel and eucalyptus), when classic mince and a wedge of rye is what we really crave.
being Rushed through dinner
At Bar Isabel, THR & Co. and Hudson Kitchen, the waiter warns you that you only have the table for a limited window. Fine, we’re used to that. But they’ve barely set your cocktail down when they arrive with your appetizer. Pause for a sip of water and they snatch away your not-quite-done entrée.){kind=link}
As per the restaurants noted in this article, really the best thing to do is not go to them! None of them have exceptional foods/ambience so simply stop going.
If I am told before I even place my order that I only have a limited time, guess what! you just lost a customer! For what I am sure will be a major gouge, I am taking my fucking time!
I love how you gendered the host position…