Chicago Trib Names 10 Worst Dining Trends of the Decade

Chicago Trib Names 10 Worst Dining Trends of the Decade

Food & Drink

Chicago Trib Names 10 Worst Dining Trends of the Decade


By Cari Martens

#6. Do we really need SIX stips of bacon?

At The Food Channel we always scoping out the latest food-related trends, so when the Chicago Tribune put out its list of the Ten Worst Dining Trends of this first decade of the 21st century, we had to take note—and, speaking for myself personally, I must say I am at least 90% in agreement with this Bottom Ten List.

Tribune reporter Christopher Borelli compiled his list after conferring with chefs, consultants, and others including the owners of a food bookstore in Maine. He quotes hot New York chef David Chang, who opines that some of these ‘started out as good trends that just got watered down into a really bad, overdone trend.’ To read the full Tribune article, with photos, click here.

Here’s the list, in brief.

10. Fried onion blossoms. They taste pretty good, but the fat and calories…

9. Molecular gastronomy. Restaurants must buy super-expensive equipment—this trend is already petering out.

8. The $40 entrée. Not just in New York, but in your neighborhood. Shouldn’t happen in this economy especially.

7. The communal table. When we want to eat and converse with strangers, we’ll let you know.

6. Proudly obnoxious fast food options. Do we really need omelets with three kinds of meat, or burgers with six strips of bacon.

#5. A rush to judgment? (a.k.a. “digital dissing.”)

5. Knee-jerk online reviews. Judging a restaurant on opening night isn’t fair…and some people just like to be negative and nasty.

4. Foam. Foods with suds. Okay, I haven’t really seen that one.

3. The menu as book. When you need full paragraphs to describe an entrée, or the menu gets too heavy to lift without straining your back.

2. The chef as media whore. Are you a TV entertainer or culinary artist? But we won’t mention any names. You’ll have to go to The Tribune for that.

1. Deconstruction. When all the ingredients are laid out on a plate and separated into a geometric design, it becomes about technique and not taste. Not good.

We look forward to better things in next decade (the Tweens & Teens? What’re we going to call the next one? We never really figured out what to call this one, did we?)

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