Great analogy! Made me laugh. That guy really does love Italian-american style food.
And to commentor “Cinnamon”: yes, I agree, I am tired of fanciful, overdone cocktails, made by a bartender who gets confused when I say: “could you please just stir my martini instead of shaking it?”]]>
I myself don’t mind a little repetition, especially if it’s good repetition (I never tire of seared foie gras), just don’t pose as being new.
As for MM’s comment on salt cod — can you just call it morue or bacalao, and not tell them that means salt cod? Salt cod is a massively important ingredient, historically and currently, on both sides of the Atlantic. People are missing so much by ignoring it. But I guess that’s the whole trick, isn’t it — educating people.]]>
And, chalkboards are fantastic, if the restaurant is truly doing some interesting, DAILY specials depending on what they’re getting in fresh.
Nothing is worse than an ethnic cuisine upscaled poorly. I think we should call it “Vonging” after Vong’s Ass Thai Kitchen.]]>