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Coffee (rec.drink.coffee) Discussing coffee. This includes selection of brands, methods of making coffee, etc. Discussion about coffee in other forms (e.g. desserts) is acceptable. |
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How to tell if a restaurant is pretentious...
Don't know if anyone else read this in Michael Bauer's food blog the other day, but I think the reader's points are spot on... A reader of the Chronicle wrote this little epistle to Michael Bauer on how to spot a pretentious restaurant: http://insidescoopsf.sfgate.com/blog...s-pretentious/ "I know you’ve touted the past year as being one of the best for restaurants in San Francisco, but I have to disagree. Frankly, I think the city’s food scene is in decline. Specifically, I believe San Francisco passed the tipping point last year when, in my opinion, the number of pretentious restaurants finally surpassed that of unpretentious ones. How, you may ask, do I determine whether a restaurant qualifies as pretentious? Following are just a few of my completely objective criteria: 1) If the menu contains the term “house-made”. Homemade was a perfectly fine word, and precisely as inaccurate as house-made. 2) If anyone on the staff identifies themselves as a “pizzaiolo.” 3) If the restaurant has four wheels and does not serve hot dogs or tacos. Or if the restaurant is a “pop-up”, period. 4) If the adjective “crusty” is applied to bread anywhere on the menu. To clarify: “Crusty old waiter” – ok. “House-churned butter served with crusty bread” – pretentious. 5) If the restaurant has a cocktail “program”, or employs a bartender under the age of 80 who refers to himself as a “barkeep” and wears sleeve garters. Bonus points if that bartender brings his own beakers to work. 6) If the menu is broken down into categories other than appetizer, entree and dessert (i.e. “Nibble”, “Consume”) – Note: Ethnic restaurants get a pass on this one. 7) If there is a communal f**king table in the restaurant and that restaurant is not Capp’s Corner. 8) If the number of food bloggers at the restaurant is generally greater than the number of people who are just there to, um, eat. 9) If the restaurant serves Humphry Slocombe ice cream. 10) If the food can be described as “an upscale version of” anything. Why does no one ever downscale a type of cuisine? 11) If there is liquid nitrogen in the kitchen. Or if any food item has been turned into a “foam”. 12) If the menu touts the provenance of every fruit, vegetable, meat and fish product. Further bonus points if the restaurant puts that idiotic little disclaimer at the bottom of the menu stating that “everything is local and organic, where possible.”Doesn’t “where possible” simply mean: “when we want” or “we hope you don’t think about this too much?” Would you like some coffee with that chocolate? I’ll stop there so as not to waste much more of your time, but suffice to say there are at least five more items solely related to the topic of salumi. Anyway, I’m still hopeful that it’s not too late to reverse this awful trend. Thankfully, we are not yet as far gone as vast swaths of Brooklyn. But it’s important that someone in your position of influence take a stand. Won’t you help us out? God I miss Original Joe’s." - Peter |
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when you want go to restaurant before you need look for our information. Yes it's true, mine is a biased review. That's what reviews are - biased. That's the intent of a review, to impart opinion, criticism, and if warranted - accolades. If you want glowing advertorials, I advise you to read the various industry magazines, Like local Eat Magazine. But I caution you, those advertorial-style 'reviews' are as biased, and likely devoid of the kind of honesty I put out there.
Last edited by xuanxanh99 : 26-02-2011 at 02:22 PM |
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Its an informative and too helpful post
rally superb work done thanks a lot for this sharing |
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