I went out to eat four times this past week, four different restaurants. They all had a beautiful ambiance with a good waitstaff. The food presentation was a true work of art.
The problem is in the flavors. It appears that the chefs create menu items that look good on paper, but they forget that the most important thing is that the flavors of the food need to be tasted, not hidden under a massive complex mixture of stuff that sounds exotic.
Yes, combining different flavors to the plate is what cooking is all about, but what about the true art of being a chef, a person who knows what flavors work together without being overpowering.
When I order something — fish, meat, vegetables, etc. — I want to taste those items. Out of the four places I went to last week, not one meal was eaten. Took a couple bites; trashed the rest of it.
Funny thing about all of this, not one server cared to ask why I didn’t eat my meal. They don’t care; well, I don’t care to return.
— David T. Smith