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The Trite Food List

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Restaurant names that are three capital letters make the Buddha sad.

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The naming convention DCX, for any value of X.  Especially when the logo incorporates the three stars and/or two bars.  Yeah, we get it.

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The naming convention DCX, for any value of X.  Especially when the logo incorporates the three stars and/or two bars.  Yeah, we get it.

What about DCDining? :(

I had lunch yesterday at a restaurant with white tablecloths. I fear that if too many more of these open, tablecloths will become trite.

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What about DCDining? :(

your use of the name "DCDining" predates the current naming convention, therefore it is not trite.

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When seared (or roasted or whatever) cauliflower "steak" served as a vegetarian main has reached Ocean City, MD it's time to pick a new "it" vegetable.  It was never a good trend in the first place. 

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Countdown to trite: the (nature/f&b noun) and (nature/f&b noun) restaurant/cafe name, with Alexandria's Grape + Bean soon getting joined by Tap and Vine in Arlington and Birch & Barley in Logan Circle, all joining SF's Bourbon & Branch and NYC's Sundaes and Cones, Fig & Olive, and Grape and Grain.

well this got out of control

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The naming convention DCX, for any value of X.  Especially when the logo incorporates the three stars and/or two bars.  Yeah, we get it.

How about a sports bar called DC NFL?

(Not For Locals)

"DC..." in this construct: iamb, trochee, or spondee?  Discuss.

[illustrate with appropriate Thurber cartoon]

Spondee without any doubt.

thurber-wine.gif

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Filipino food is becoming trite. :lol:

Add:

**09/03/15 - Bad Saint, 3226 11th St, NW, DC  (via Washington Post)

Website  No thread yet

(This is an example of being so far ahead of the curve that nobody has even drawn the curve yet. :))

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Vadouvan is becoming trite. :lol:

Seriously, I've seen it in three restaurants in the past three weeks (and I'd never seen it in the area before), and just saw it mentioned in an article.

(What often happens in situations like this is that a single supplier introduces something to the marketplace, and a few chefs think it's a novel idea and nab it. Little do they know others are nabbing it too. :))

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Things that have become most preposterously overpriced in recent years, presumably because the market will bear it:

-- mussels

-- juice

-- cocktails

-- ice cream/gelato

-- coffee (other than drip)

 

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4 hours ago, Marty L. said:

Things that have become most preposterously overpriced in recent years, presumably because the market will bear it:

-- mussels

-- juice

-- cocktails

-- ice cream/gelato

-- coffee (other than drip)

I find drip prices rising and getting stupid expensive and the other day in the midst of the heat and humidity I got a double scoop of tasty chocolate gelato from boccato in Clarendon that cost $5.  That seemed too high a price, though for the heat and humidity it certainly did the trick, and I realized I really didn't need a rather largish double scoop.  It wasn't the price that did that to me, but 2 scoops from boccato is rather substantial, as I discovered yesterday.

Back to the drip coffee thing...what really got me is that I've been getting pretty regular substandard drip at a local coffee shop...and went on to find that besides being really not that good imho (but oh so convenient) it was priced above everything else in the "hood".  

Ah well.   so much for that drip.

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Sorry to change the subject from cuisine to basketball, but the term "superteam" has become annoyingly trite.

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After reading the Boundary Road closing thread and its replacement, bars with vintage video games/pinball machines are quickly moving toward "tilt"

 

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15 hours ago, Tweaked said:

After reading the Boundary Road closing thread and its replacement, bars with vintage video games/pinball machines are quickly moving toward "tilt"

Go to the Pacific Pinball Museum, and then let me hear your opinion. :P

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On 7/22/2017 at 0:19 PM, dcs said:

Avocado toast.

oh god, i just read an article about this in the Bon Appetit in my surgeon's office that made me never ever want to eat or even see this again...

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A few weeks ago a friend suggested meeting for lunch at Fruitive. Nothing on the menu really appealed to me, so I got the avocado toast, which iirc was served with crumbled feta and za'atar (the online menu says something about pesto mayo and oregano). It was delicious.

Last week some friends asked us to join them last-minute at Silver in Bethesda. I went for the company, wasn't really hungry, so I got the avocado toast, which consisted of "Avocado mix, queso fresco, radishes, pomegranate seeds, basil oil on rustic sourdough topped with cilantro". The "avocado mix" was smashed avocado with chopped onion. It was not good, and reinforced my belief that whoever is behind Silver and Silver Diner just doesn't get it.

There seem to be a lot of people who think More is Better.

I believe Less is More.

First time I remember having something like avocado toast was at the newly-opened Cork on 14th St. A friend and I were at the bar and Tom Brown brought us a plate of toasted baguette (I think) with avocado, pistachios, pistachio oil, and duck confit. It was good but too rich, too many flavors. The dish made its way onto the menu without the duck and is still there (I just looked on line). Less is More. I've been making that and serving it at home ever since. 

A really good avocado on really good toast, with a bit of coarse salt, is a delight, even if it does meet the definition of trite.

I have a loaf of homemade Danish rye bread on the counter; I think I'll toast a few slices and put some avocado on it for lunch.

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3 hours ago, porcupine said:

There seem to be a lot of people who think More is Better.

I believe Less is More.

Koji Terano calls this "the cuisine of subtraction." It's also a lot like Bach, and to a lesser degree, Mozart: Think if there's anything else you can remove that won't harm the item.

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19 hours ago, DonRocks said:

Koji Terano calls this "the cuisine of subtraction." It's also a lot like Bach, and to a lesser degree, Mozart: Think if there's anything else you can remove that won't harm the item.

"Too many notes."

Also, Coco Chanel's famous advice.

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