New York Post critic Steve Cuozzo files "NYC's most obnoxious food and eatery trends of 2013." It includes the "ascendancy of ultra-expensive tasting menus at 12-seat (or fewer) counters," truffle oil, sommeliers who "push unfiltered wines on customers (like me) who make clear they don't want them," and celebrity chefs "who sell their name, but not their talent, for quick bucks." [NYP]
Filed under:
Trends, Disliked
The Latest
Filed under:
Here Are the 2023 James Beard Awards Restaurant and Chef Finalists
The full list of nominees
Everything You Ever Wanted to Know About Saffron
The world’s most expensive spice can be an everyday ingredient — if you know how to use it
