$1,000 Dishes and What's Wrong with High End Restaurants Today
I was watching this hilarious clip from the Colbert Report about three $1,000 dishes at NYC restaurants: An omelet, a pizza, and an ice cream sundae. You might wonder how the price of these banal dishes could be so astronomical. Here's a little clue: Caviar, lobster, and gold. I know these dishes are probably devised as a marketing scheme, but it points to an overall disappointing trend with high end restaurants.
They focus on making dishes with flashy ingredients like caviar and truffles. Unfortunately, my taste buds don't judge food by its price. Perhaps chefs have mixed up their priorities? Or maybe they can't come up with more creative dishes and have to resort to culinary name dropping to create interest?
Personally, if I wanted to draw in customers with something other than the quality of my food, I think I would resort to high-end interior design. After all, who wouldn't want to eat a five course chocolate meal in a replica of the Wonka Chocolate Factory? Or maybe the cave of the thieves from 1,001 Arabian Nights? It's sure to be a hell of a lot more fun than letting your wallet pick your meals for you.
They focus on making dishes with flashy ingredients like caviar and truffles. Unfortunately, my taste buds don't judge food by its price. Perhaps chefs have mixed up their priorities? Or maybe they can't come up with more creative dishes and have to resort to culinary name dropping to create interest?
Personally, if I wanted to draw in customers with something other than the quality of my food, I think I would resort to high-end interior design. After all, who wouldn't want to eat a five course chocolate meal in a replica of the Wonka Chocolate Factory? Or maybe the cave of the thieves from 1,001 Arabian Nights? It's sure to be a hell of a lot more fun than letting your wallet pick your meals for you.
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