Restaurants, such as Spas and Satisfyer, are designed for fun. Everything about them is designed so that the customer can focus exclusively on enjoying the food: you are not expected to set the table, the waiters take care of all your needs, someone else does the cooking and you don’t have to shower afterwards. But in a growing number of restaurants, there are also aspects that make the experience less satisfying. There is nothing perfect in this world, after all.
EL Comedysta Consult with several critics to find out what causes them to fire some stars from an institution. This is not necessarily culinary: there are those who prefer not to see another gyoza, and others have enough of a QR code.
Food critic and TV presenter Miquel Lopez Ituriaga has a mission: a personal crusade against the “rice stuff” that some sushi has been turned into. “In the stickier places, Macs and Negris become enamored with ingredients as ridiculous as they are overly elaborate: mango, papaya, caramelized pears, cheese, crunchy onions, glazed foie gras, roast beef…preferably all battered and fried and a few kilos of spicy mayonnaise on top.” For Iturriaga, rehearsing in “more is better to send any respectable sushi chef in Tokyo to his grave with a heart attack, but for now it is practiced with the abandonment of trendy restaurants.”
The kitchen is not for cooking
Sounds like a contradiction, but it’s a gastronomic journalist David Remartinez It indicates the number of restaurants that do not cook their food. “Unfortunately there is a proliferation of these restaurants, which do not deserve to be called half of their menus, or more, as fifth-class: ‘homemade’ croquettes bought, artichokes they haven’t kept, lamb ingots that arrive in bricks for use in the microwave. …and so on and so on. It is legitimate to offer these kinds of products, but be honest and specify that the dish was not cooked by you, but by a company you trust, as you would if you offered me something tin.”
Like God Almighty, gyoza is ubiquitous. Not only in modern places fully stocked by IKEA, but also in places that used to serve traditional cuisine. And if their ubiquity is really annoying, what makes it worse is that they are often nothing more than fried dumplings made by a contract company (they seem to be the only ones in Europe, because they all taste the same). Lord, find in your mercy put an end to this, as you once did with baked provolone and balsamic cream.
You are being pushed out the door
In restaurants, as in any business, the higher the sales volume, the fatter the bottom line. That’s why it’s understandable that they’re trying to move the old timer that orders a cup of coffee and a cup of tap water before settling in for two weeks. But there are also places where I have barely opened the menu and are already receiving your order. After 11 seconds, the waiter brings you what he ordered and three minutes later you are asked what you want dessert. Before you even have a chance to say you’re not big on the sweet stuff, the check arrives with the card machine.
Waiters who laugh at dietary requirements beyond their own
“There are people who think Twitter is their place of business and can talk about whatever ambiguity is happening to them there, and that sloppy gateway to idiocy opens wide at the very moment the words ‘vegetarian’ or ‘vegan’ are uttered,” says food critic Mònica Escudero. and the editor of El Comidista, who adds that this lack of understanding is often accompanied by unwelcome remarks such as: “Ah, but the steak is so good, you don’t know what you’re missing out on,” and “vegetarian for rabbits.” Escudero, who is not a vegetarian, says You have to “mobilize all the good manners they lack so as not to give them your opinion of their opinions.”
QR Codes and Infinite Lists
Maria Boras, CEO of production company Unto, would like to see QR codes, which have become so ubiquitous during the pandemic, scrapped in its wake. “I can’t stand these codes anymore. It’s practical, but I love restaurant menus, special plates, paper touch ups, and I’m quietly looking forward to what’s on offer.” But while Boras likes their menus, she’s not a fan of those that have “an infinite number of options”.
A number of restaurants will serve breakfast, lunch, and dinner without a cooker, oven, light, or coffee maker; The initiative will last four days. https://t.co/32zfPbkAIk
– The Brussels Times (@BrusselsTimes) September 27 2022
Patricia Tablado, El Comidista’s director of social media, cites funeral-lit restaurants as a concern. “I don’t know if it’s just Madrid, but all the new places that open prefer those faint lamps that give exactly enough light so that you don’t hit the furniture when you go to the bathroom. I want to see what I’m eating and the people I’m eating with, because sometimes You don’t know if you’re in a restaurant or sitting down.”
Bathroom Door Signs “Creative”
Sonia Cerezal, video editor at Unto, has a deep dislike of the modern trend that seems to have spread like soft butter on warm bread. “I can’t stand it when they go crazy with the ladies and gentlemen’s bathroom doors. They expect you to know if you recognize a lizard or a banana tree more.”
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