Hey, we’re all for grub innovation over here, but there are some food trends that should pull a Houdini and disappear. From bacon in your cocktails to $4, no-frosting cupcakes, several Bay Area servers are surveyed to see what current foodie fads should be sent to the Guillotine (or for us non-culinary folk, the Food Chopper). These servers might actually be onto something here.
“Communal tables—I guess I’m just not that communal a person. You’ve got people on one side of you eating dessert, people on the other side having entrées. As a diner, at least when I’m by myself, I guess I’ve been glad sometimes to get a seat right away, but I’d never sit at one of those things on a date. It’s just chaos.”
—Anthony Perez, server at Zuni Café
“We’ve been riding the goat cheese train for a long time now, and I think that the end of the tracks might be near. 2010 should be the year we give other delicious cheeses a chance to step up to the plate and get spread over crostini, tossed in an arugula salad with nuts and a fruit, baked into a tart, folded into a breakfast scramble. I totally love you goat cheese, but we can’t do this forever.”
—Jean Cooney, bartender/server at Nopa
“Two words: pork belly.”
—A server at Bay Wolf
“The miniaturization of food. Everywhere you go, including my restaurant, they’ve got sliders on the menu, or miniature tacos, or mini cupcakes. Just give me one piece of food, please. I can cut it myself.”
—Deven Harrison, server at Contigo
“Cupcakes that cost $4 and don’t even have buttercream frosting.”
—Paul Philip Buese, server for Jane Hammond Events and Savoy Events.
“Bacon in everything. Don’t get me wrong, I love bacon. But I don’t need a Bacon Bloody Mary (I’m looking at you, Burger Bar), and several times I’ve had pizza with barely cooked bacon on it. At Humphry Slocombe they were serving a pistachio-bacon ice cream with frozen strips of bacon in the middle of it, and it was seriously disgusting.”
—Joe Parenti, server at Zuni Café
Via: Grub Street San Francisco
