Enjoyed these thoughts from food critics about what they’d like to see more of (“simple foods broken down and made perfect”) and less of (“caviar, truffles, Wagyu and uni in the wrong places”) in restaurants.
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Comments 1
Good article. I agree with the “simple foods made perfect” idea, but that’s obviously not a very sexy menu for many to share on social media.
A tip of the cap to the restaurants able to keep up with the latest trends ( interior decorating, service) as well as actually make good food. I guess that’s part of the job, but things move so fast these days, and I’m sure it’s a lot.
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