Last week, Mark Antonation served up five restaurant trends he'd like to see die — including spiced rims on cocktails and Brussels sprouts on just about every menu in Denver. Our readers have a few more pet peeves. Says David:
Mark certainly nailed it for me. My other issue is the trend for high-end restaurants to take over some dilapidated warehouse, barely touch it (even apparently reveling in the industrial/graffiti atmosphere) and charging $100+ a head for small plates with a side of attitude.
Adds another David:
Another relatively current trend that makes no sense is the plating style of stacking the various elements of a dinner one on top of another. It is not visually pleasing and nor does it afford convenient consumption. I prefer to taste my protein and vegetable components individually. If so desired, I can always combine them. This method of plating requires that all elements be consumed together or deconstructed to be enjoyed separately. I do not know how or why this plating trend came into existence or why so many chefs employ it, but add it to the list of trends that need to die!
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And then there's this from Wade:
My least favorite trend is the stagnant pay rate for un-tipped employees. "Your rent increased $100 per month for the last three years running? Here's the same $10 to $12 per hour you would've made, fuck you, have a nice life and don't be late tomorrow."
What trends would you like to see disappear from Denver?