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We Need More Regional Restaurants


DonRocks

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My understanding was the son went to Japan, Kyoto in particular, to study Kaiseki style meals for an extended period before the renovation and take over from his parents. This is a few years ago but he seemed to make an significant statement that it would be a Kaiseki style restaurant, but perhaps that has changed.

I do think its great that the level of Japanese cuisine in the area has evolved to the point where distinctions like a sushi, ramen, kaiseki or izakaya can be made.

I wish our Italian restaurants would do more menu organization in terms of region - it would help them a lot. Even just listing what city a dish originated in would help (for you restaurateurs out there reading this - most of us diners don't know where Spaghetti alla Carbonara comes from, but we *do* care!) Look at Passage To India which has its menu divided into, simply, North, East, South, and West - just *that* makes it much more enlightening. In general, our Indian restaurants are divided into "Northern" and "Southern" which is a real shame because there is so much complexity and diversity in that nation's cuisine - it's like China: We've gotten a slew of Szechuan restaurants, but things need to go many steps deeper (*where* in Szechuan, for example?) There are 20-30 provinces in China, and while there might be some overlap, there are surely regional dishes as well. Finally, Thailand is being divided into "South" and "North."

Who knows? In 2020, maybe we'll have Pani Puri carts on the mall - food trucks can lead the way towards this type of specialization.

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- it's like China: We've gotten a slew of Szechuan restaurants, but things need to go many steps deeper (*where* in Szechuan, for example?) There are 20-30 provinces in China, and while there might be some overlap, there are surely regional dishes as well.

Tony Hu's Chicago (plus one CT location) empire of restaurants is somewhat like this. Lao __ and then a region/city; Sze Chuan; Beijing; Shanghai; Hunan; Yunnan. That said, I haven't actually eaten at any of them yet, despite one Lao Sze Chuan restaurant being just a couple miles from me.

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I wish our Italian restaurants would do more menu organization in terms of region - it would help them a lot. Even just listing what city a dish originated in would help (for you restaurateurs out there reading this - most of us diners don't know where Spaghetti alla Carbonara comes from, but we *do* care!) Look at Passage To India which has its menu divided into, simply, North, East, South, and West - just *that* makes it much more enlightening. In general, our Indian restaurants are divided into "Northern" and "Southern" which is a real shame because there is so much complexity and diversity in that nation's cuisine - it's like China: We've gotten a slew of Szechuan restaurants, but things need to go many steps deeper (*where* in Szechuan, for example?) There are 20-30 provinces in China, and while there might be some overlap, there are surely regional dishes as well. Finally, Thailand is being divided into "South" and "North."

Who knows? In 2020, maybe we'll have Pani Puri carts on the mall - food trucks can lead the way towards this type of specialization.

As people become more educated on the differences between regional cuisines, I think it will occur. First it helps for chefs and restaurants to differentiate themselves and second, the internet has helped people experience second hand where particular foods originate and they crave new authentic tastes. Look at Tokyo and the stars awarded for non Japanese cooking.

Food carts in malls would be a great new step. Perhaps Anthony Bourdain has a good idea with a market and food stalls. Can you image 50 regional snack carts with the best street food from all over the world in between Tysons I and II?

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