– The repeated use of “housemade” on menus
– Hard, cold butter
– Vibrating discs or texting to let you know when your table is available
– Sriracha squiggles
– You can have a fall menu without pumpkin spice
– Salted caramel everything
– Deconstructed anything. It’s a restaurant, not Legoland
– Sushi in non-sushi restaurants
– Foie gras with anything but foie gras (don’t need it on a burger or mac n cheese)
– Charging for the bread basket
– Doughnuts for the sake of having a trendy treat
– The small plate trend … with each small plate costing the same as an entree
– Out of season fruit as dessert garnish (no one eats that strawberry next to the chocolate lava cake)
– Chocolate lava cake
Contributors: @chrisjbukowski @cityshopgirl, @EpicureanDC, @ frijolita, @gansie, @jamechamberlin, @KitchenBuey, @kstreetkate, @nevinmartell,
@onioncloute, @russellwarnick, @WARojas
(December 2013)
