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It’s that time – the end of the 1990’s and some pretty divisive food trends
It’s that time – the end of the 1990’s and some pretty divisive food trendsThe title of this post says it all: “What do you think was the worst food trend of the decade?” How about the best? Bottled water? Fusion cooking? Cupcakes? Over 75 of you have weighed in so far. Discuss in the comment section below.
Drew says
I could live another lifetime without seeing “foam” added to any plate I’m ever served.
Food Dude says
I used to get an Orange Julius that had foam. Does that count?
RosePetalTea says
Gawd yes! Go to Boston. The restaurants are awash in foam. :-)
DinahDavis says
Yeah, I agree with Drew; I can live without “molecular” cuisine. I prefer food to look fresh, not like a science experiment gone bad.
At the other end of the spectrum is the whole “raw foods” movement. One of the great joys of being human is our ability to cook. Denying that joy is just crazy.
darryl says
I would also put ‘foams’ at the top of my list, right along side ‘truffle oil’. I can’t understand how many chefs clinging to the local, organic, fresh from the farmer mentality are still dousing those gently cultivated potatoes with a chemical product manufactured from petroleum. After the NYT published this piece a few years ago, I hoped the trend would die but look around Portland and you will see truffle fries, truffled potatoes and other dishes still appearing on menus at many good restaurants. Let’s hope the chefs figure it out soon and this trend ends with the decade.
http://www.nytimes.com/2007/05/16/dining/16truf.html
Food Dude says
I’m not a big fan of truffle oil in general, but I have to say, the truffle fries at Ten 01 were darn good. Don’t know if they still have them now.
Just sayin’
Kevin says
Bacon-ing up everything.
The underground/rogue/private restaurant.
Kid food tarted up for adults in good restaurants (foie gras Tater Tots, “gourmet” sliders, etc.).
QV says
sliders
SuperDog says
Amen sister!
Freya Lund says
as a small person (okay 5″ 1″) I like sliders! I can eat a ton of them, but I do not have to fight with the giant messy burgers that some places serve. Or cut my burger in half. Sliders Rule! Oh and Sliders with BACON rule! :)
Food Dude says
Humph! I like sliders. Maybe I should do a poll!
Pam says
Amen. As a small eater, sliders are right up my alley!
Tony says
Vegan “Baking”…what are pastries without butter.
Drew says
BINGO!
Pam says
Yeah, but if you can’t eat dairy they’re a blessing.
neener says
For a while there I was considering stabbing my eyes out with a fork if I saw one more “balsamic reduction”.
As for the best food trend, I would have to disagree with Kevin. Bacon ruled the decade, and I loved every artery clogging second of it.
sabernar says
I second the bacon trend.
Drew says
I have to say, the bacon trend was/is a good one, imho. Bacon truly is a gift from the gods and I can’t think of a single food that doesn’t benefit from a marriage with it. Not one.
kathleen says
worst? pork EVERYTHING. best? coming back to the local.
Cuisine Bonne Femme says
What Kevin said.
Other things:
The increased bastardization of espresso beverages went totally out of control this decade reaching from cafes into the far corners of shopping malls, airports, and rest stops all across America: Many Starbucks don’t even carry 8 ounce (Short latte sized) cups anymore. Enough is enough.
Baja Fresh and other fast food spin offs that bill themselves as “healthy” when in fact their burritos and sandwiches contain the same amount of calories (a lot) and fat (a lot) as other greasy fast food places.
Eat Local as a marketing gimmick (see the much controversial post here on Portland Food and Drink) about Safeway selling Southern Cali tomatoes in Oregon as “local”.
Wraps. I just want a sandwich. I don’t want sandwich fillings rolled into spirals in a stale flour tortilla. Because if I want to add mustard or another condiment, those things are a royal pain to unwrap and re-wrap.
Deli Sushi at supermarkets with their rock hard rice, gobs of mayo, and flavorless Kani fake crab. Horrible Stuff.
The word Chipotle.
The explosion of Energy Drinks taking up the shelves where normal food used to be.
Drew says
Ditto “Wraps”. C’mon, people. If you want a sandwich, eat a sandwich.
Ditto “Energy Drinks”. What is in that stuff?
Liza says
Ditto wraps and bad sushi in grocery stores.
cooked says
I know it’s not really a food trend, but communal dinning.
Nancy Rommelmann says
Everything Cuisine Bonne Femme said.
Also, may I ask what is up with the recent billboards of a twin-pack of Coke, two 50-ounce bottles, and the tagline, “Enough for Your Meal”? That’s 1200 calories of Coke.
Sorry to get off-topic. Carry on.
LadyConcierge says
I just saw that this morning and wondered the same thing. Enough for your meal? What meal?
jimster says
Overly descriptive terminology on menus (such as, “pan-fried” to describe something that anyone would know is clearly sauteed food).
The continued lack of restaurants in Lair Hill/John’s Landing area (and I do eat at the Corbett Fish House, Aqua Riva and Caro Amico on occasion).
johnny says
Deconstruction.
QV says
Strictly speaking deconstruction was a smaller 80’s culinary movement (came to the US from the likes of Raymond Blanc and Marco Pierre White) that turned into full blown national trend here in the ’90s.
Food Dude says
Yes! Had a “deconstructed Caesar” one time. Dumbest thing I’ve ever seen. Little pile of lettuce, little pile of anchovy, little bit of lemon… all separated on a plate about 18″ long. Sigh
JandJ says
Hmm… this one might be a tad controversial, but how about the increasing trends towards “no reservations” policies? Frankly, given a choice between standing in an hour line waiting for a table or eating when I’d like, it’s an easy choice. Frankly, not accepting reservations is extremely customer unfriendly IMHO, and forces you to either eat uncomfortably early or late, or wait a long time to get seated and served. For the most part, I simply won’t support places that have that policy (there are occasional exceptions).
Another one is communal tables. Having one or two in a restaurant is kinda cool and occasionally, it’s a fun way to do dinner. For the most part, I enjoy some privacy when dining out and prefer smaller tables. It’s not a deal killer, but just sayin’…
JandJ says
Note… have to admit my comments may be a bit off topic. The subject is food… I elected to comment on the broader topic of restaurants in general. My apologies if I strayed too far away from the subject at hand.
Food Dude says
Where I grew up in Los Angeles, everywhere took reservations, but then didn’t pay much attention to them, or not at the popular places anyway. You’d book a table for 9, show up on time, and were lucky to get seated by 10:30. Drove me insane. I think it should be EVERY MAN FOR HIMSELF!
Brooke says
Agreed. None of my favorite places in Portland take reservations. I was happily surprised to find out the other night when dining at Lauro that they have finally come around and have started taking reservations…..sometimes it’s nice to just be able to plan on eating at a certain time, particularly if you have other plans (show, ballet, etc.) that evening.
Brooke says
Sorry, that was agreed with JandJ!
johnny says
Oh yeah and anything sous vide . This method is becoming overused its everwhere I personally think its a was of electricity. Its a good method to break down collagen but so is low heat. I came to this decision when a restaurant in town actually put sous video peaches on there menu I wont mention a name because its gone now. Please Janet stop
justacook says
Sous Vide has its place tho. It has just become so big and there are so many people doing it that many of them are not using it correctly. as for the peaches, when placed in the chamber vac before cooking it will actually compress the flesh giving it a much different texture than normal. Look into it read Under Pressure… you may be surprised by the usefulness of it all.
Mike Thelin says
Agreed. Sous vide is a very precise method of cooking, and ideal for fatty cuts of meat, dreamy eggs, and perfect vegetables. There’s a reason why some of the world’s best chefs (and many top chefs in PDX) have purchased immersion circulators. They’re a great tool, but as with molecular gastronomy or other modern techniques, they’re only as good as the operator.
polloelastico says
Foie gras worship and its inverse, the overreaction of foie gras protestors.
Itinerant veganism.
Deep frying things and thinking it’s novel.
Savory waffles.
Brunch, not so much the activity, but for the line that forms and the people who wait in these lines, thus enumerating the amount of places the serve brunch and the lines that form to witness such an event.
Cuisine Bonne Femme says
I’ll tell you Pollo I just moved from very close to Alberta Street’s Tin Shed. First off, I do not understand the appeal of standing outside in the cold and waiting for an hour to eat….scrambled eggs. And the people waiting there, oy: The curb danglers, sitting on the curb with their coffee cups in hand and blocking parking spaces, the stroller hogs making it impossible to navigate the sidewalk – but I think it was the day a group decided to play hackey-sack in the middle of Alberta that almost caused me road rage.
L'epicier says
Lardo.
Tall food (though it’s not all that new)
Atkins Low Carb – thankfully dead already
reflexblue says
food carts
(just kidding!)
i’ll go with bacon in everything and serving drinks in mason jars
Irene says
Okay, you excitedly point out the facetiousness of the food carts nomination, but I was very tempted to throw this one into the ring, not because I have anything against the food carts per say but rather because if I see one more article in the New York Times or the Oregonian or the Portland Tribune or any other publication about The Portland Food Cart Scene, gushing over the cool, quirky, offbeat-ness of it as if the writer had discovered some obscure gastronomical goldmine, I will puke my poutine-pulled-pork-pad-thai noodle bowl all over whatever poor stranger happens to be walking by (who will probably have just gotten their lunch at Garden State). Enough already, we get it.
RosePetalTea says
heh heh.. you go girl! :-)
Food Dude says
I went to a bar once that served Long Island Ice Teas in Mason jars, but that’s a very long story. I fully support your dislike of them.
devlyn says
Worst: Deep-frying everything. I mean, the mac & cheese fritters were good, but not everything needs to be coated in panko and subjected to peanut oil.
Best: The availability of (truly) local produce and meat nearly year-round in PDX. I love it here!
Charlie says
Second the communal dining.
Also, bottled water.
sweetpea says
i’m not a bacon eater but have to admit the smell of cooking bacon can be alluring. just not every time i walk into a restaurant.
i enjoy “real” food and agree with comments about no foams, power-drinks, or the like. it gets back to Michael Pollan’s comment about eating food (not too much). not food stuffs.
that 50-oz Coke ad is really disturbing – just saw it the other day. this is not food!
making things look appetizing on the plate is important, but it’s ultimately about taste and quality (value to an extent too, especially this year).
here is a bit about trends (from a survey of “professional chefs”) for 2010 and beyond: http://www.restaurant.org/pressroom/social_media_whats_hot_2010.cfm
… “Sustainability, local sourcing and nutrition are the hottest culinary themes.” (good thing we’re in Portland – already on top of that one)
Cuisine Bonne Femme says
Oh, here’s some more:
Latin-Fusion. (you know, Korean bulgogi flavored tamales, Latin flavored egg rolls in lime/ginger guacamole, that sort of thing). Luckily, that trend has come and gone pretty fast though.
Kobe beef sliders. It’s like putting caviar in your Mac and Cheese. Totally unnecessary.
All of the Carls Jr ads. Why would they think watching a bunch of doofus frat boys and annoying anorexic glass eyed models eat like slobs be appetizing?
the increase in Celebrity Chef Restaurants.
Pretty much most of the Food Channel (i.e. cooking as entertainment). Especially EXTREME FOODS, Diners Dives and Drive-Ins and all the other cheese-ball shows on that network.
And don’t get mad, but the Cupcake Craze. Sure, I love me a My Goodness My Guiness or Amy Winehouse cupcake from the Sugar Cube, but geez – the cutesy Cupcakeries all sparkly and decorated to the gills, the dry as a bone cupcakes at a certain cupcake place in town that for some reason still manages to stay in business, the (honey-I-blew-up-the-cupcake) giant cupcakes with gobs of food coloring and frosting. The lines and crowd mania whenever a new Cupcake Palace opens up. Ugh. As I’ve said before: It’s a cake. With frosting. In miniature. Whoppee. Maybe it all ties into the trend of kiddie food as gourmet food (foie tater tots and all that).
Calling things listed at the beginning of the menu “Tapas” (unless it is an actual Spanish restaurant) or “Small Plates” when they are really just starters or appetizers.
And my final one: the term “A La Plancha”. Remember our poor friend Chef Stu from Terroir and his fate…
Cuisine Bonne Femme says
Oh wait, caveat. One exception to the Asian-Latin Fusion craze: Korean Tacos. Sorry, but those are the bomb.
lucas says
I was gonna say…
CO says
no, those stay firmly in the “need to go” category. here it is said, hence it shall be….
RosePetalTea says
You are spot on on the cupcake front. Gawd awful, dry blobs of flavorless yuck. Just give me the buttercream frosting (which is sometimes excellent) and a spoon. The lines of folks waiting to buy these dolled up blobs AMAZE me.
Plb says
Just curious: how many restaurants in Portland actually make a foam? Like, maybe three? You should be much more worried about bacon abuse, bad wine lists and glorified home cooking a la Beast. There ain’t nothing “molecular” happening in this town: we think crusting an apple pie with a bacon lattice is like, revolutionary! But I digress…
Freya Lund says
Okay, again with the foam? What and where is this foam? I thought I was in “the loop” quite clearly I am not. I will do my research, but knowing nothing about the subject I will have to say, foam sounds bad… Unless perhaps it is bacon foam….
RosePetalTea says
True! Very little foam in PDX, thank Gawd! Go to Boston is you want some foam. :-)
mamabigdog says
-The Water Menu at restaurants- where mere tap water is mentioned with utter disdain.
-Competitive eating- this whole thing just makes me ill. Totally unwatchable. Maybe not really a food trend, but it’s food abuse for sure!
-Restaurants that won’t take reservations. Not really a food trend, but annoying nonetheless.
-Food stacked on other food stacked on other food. I want to eat a meal, not a skyscraper.
-Flavored iced teas. I just want a nice simple brewed iced tea with no flavors, no fruits, no sweeters, just plain. Why is this so hard to do?
Joe Dixon says
I’m curious about the savory waffles mentioned above. What is that? One of my greatest pleasures (one that flies in the face of some of most-hateds above, namely bacon everything [which I agree is obnoxious] and the aforementioned waffles), discovered 10 years at a diner in Eugene, is the bacon waffle. They put bacon bits in the waffle batter, which, to my mind, is a stroke of pure genius. Every bite is that perfect harmonious bite you always try to get anyway: a little waffle, a little bacon, some butter and maple syrup. How can this be wrong? And, because I discovered it in the 90’s, in a diner, in Eugene, it has to be exempt from “hated food trends of the 00’s.”
But I am really curious about this savory waffles thing. You’re not talking about flavor spot are you? ‘Cause the maple sausage waffle is but a more refined version the bacon waffle (I’ll admit the ham and cheese one never sounded particularly good to me.) But one cart doesn’t a trend make. Right?
polloelastico says
http://www.gourmet.com/restaurants/2009/04/eight-great-waffles-portland
SuperDog says
$5.00, $5.00, $5.00 footlong, here, I said it!
JasonC says
What I take away from this whole thread on first glance is that the worst trend is ANY trend. Many of the things mentioned here are pretty great – until you’ve seen them for the 5th, 10th, or 15th time (or, as with anything, if they are badly executed).
RosePetalTea says
Exactly! You might like foie gras but when it is now on every menu, it gets irritating. Same with molten chocolate cake. Both need a rest of say 5-10 years. :-)
Mike says
Upselling, constantly pushing
Appetizers, drinks and desserts
to increase the check.
Just let us enjoy our dinner,
keep it casual, and we will
come back!
Mike Thelin says
What Jason said.
skbpdx says
Molecular Cuisine – highly annoying
Also – crappy places that serve a Caprese Salad year round
Places that hijacked the local movement but don’t really live by the code – they just use it to market themselves and on the menu (local cod, e.g.). Now everything is local.
Finally – the gamechanger – who knew cows shouldn’t dine on corn??????????????
extramsg says
Foodie backlash against tasty things they’re bored with.
Jules says
Hee hee.
RosePetalTea says
Hummm… Well, no one put pastrami/corned beef sandwiches on the list. There’s a reason for that. :-)
JDG says
* In-n-Out Burger expanding into Utah before Oregon (damn geography).
* Food blogs where any know-it-all blowhard can post their worthless opinions.
Kolibri says
I adore bacon and deep fried, but being from the South, I find it amusing how people think about these sorts of things out here. Like there was some sort of “pork-wave” that rolled through Portland. WTH?
Same with brunch. Probably my very favorite meal, but mostly dislike the way Portlanders tend to do it. To much pomp for such a lowly meal.
Exception- Broder’s breakfast bords. YUM!!
Oh, and food at strip clubs. Gross!!
QV says
“Oh, and food at strip clubs. Gross!!”
You have to serve food to get/maintain a liquor license.
The only thing grosser than food at a strip club is watching strippers while sober.
Tommy says
Articles about Portland in the New York Times. You’re in New York, for the love of Pete! Take the damn D train to Park Slope and write about something there…
johneisenhart says
Easily the worst food trend of the decade is: living in hyperbole. Everything is either “the absolute best” or “the worst ever”.
Irene says
I hope you don’t watch a lot of televised sports.
KingofAlberta says
1. worst: ignorant vegan bashing
2. worser: ignorant vegan proselytizing
3. worstest: almost all television food shows, e.g., Iron Chef, Rachael Ray, food competitions, etc..
1. best: increased public consciousness about food, its production, ingredients, distribution, etc..
2. bester: local food blogs like PF&D
3. bestest: food carts
johnny says
I have agree any television food shows. I’ve been sucked into watching most of them for the last few years only to find I’ve been watching the same variation of every show ever time. There is a reason for this they all lack the physical sensation of taste . My New Years resolution is to turn them off and support local Chefs at least you can experience taste and that’s what those shows lack
johnny says
Its like going to the symphony and having somebod.y decribe it to you
M2inOR says
Worst trends:
– faux foods (veggie bacon, turkey bacon, faux whipped cream, faux butter, etc)
– restaurant websites with outdated menus and contact info
– unverified posters posting restaurant comments on food blogs; can you say “biased PR”, blackmail, and vendetta? e.g. Yelp offering selective editing to some restaurants in exchange for sponsorship
Best trends:
– good foodie websites where you can believe the reader comments and reviews
– continued, wide availability of excellent lunches for less than $10 all over the Portland Metro area. Stand-up, sit-down, takeaway, eat-in, etc.
– ethnic and regional variety readily available, from “old-country” to the most modern
Disclaimer: I’m sort of anonymous, but google will reveal my name
Mike
katrus says
This is sort of food related, but I’m sick of eating at so called higher end restaurants that leave my clothes and hair smelling like I’ve been the one cooking all night over the grill. It’s almost as bad as leaving a bar reeking of smoke. I’ve lived and eaten in Portland all my life and the only place I used to encounter this was the Hot Cake House on Powell. I shouldn’t expect to come out this way at a place that purports to be nice. I see a connection between these places and the ones who tend to go overboard on the bacon/pork belly.
RosePetalTea says
Ditto most of what is already said here:
foams
deconstructed anything
pretentious menu descriptions
stacked plating
cupcakes
overly large portions
foie gras
truffle oil
bottled water
Plus:
dreary, predictable menus
lack of innovative seasonal desserts in many restaurants
lack of innovative seasonal soups & salads in many restaurants
over emphasis on meat
under emphasis on creative, seasonal vegetable dishes
lack of really good pies on dessert menus
scallops (the new prawn?)
QV says
Funny about the bottled water thing. So many people in pdx complain about bottled water..yet when the public water supply was tainted in the NW downtown area and the health dept came in the middle of service to say that no one was allowed to serve water or use ice from their machines everyone in the dining room was complaining that we didn’t have bottled water for them. Some, I recognized as people who are rather adamantly against bottled water online.
Sometimes one just can’t win.
spoonfulofsugar says
Cupcakes…ha! I agree, but I also feel the heat for not having a large variety of cupckaes on the menu. Recently, we were referred to as the Soviet Union for not having more of a selection. Cupcakes are good and all and I think they fill some nostalgic craving, but I’d much rather have a crafted dessert that is thoughfully put together. Even something as simple as homemade pie…done well it can transcend you to culinary bliss.
Desserts don’t need to have a lot of bells and whistles…they just need to fricken taste good. It’s the finale to a meal. Why drop the ball at the finish line?
Molecular gastronomy: freeze dried oyster essence..really?
Too much finagling with your food=snooze. Keep it simple and good.
Justacook says
Worst trend of the decade: old people complaining about molecular cuisine! First of all molecular gastronomy is the science of food not the cooking of it. So don’t call it that.
Second. Have you ever eaten at any of the places doing it right? Not in Portland that’s for sure! The food is still about the taste! But is also about having fun!
Just because you don’t understand something doesn’t mean you have to hate it.
Yes there are some very passe things in molecular cuisine, they were all used by people who had no business doing them though…
Cuisine Bonne Femme says
Yeah, I have to agree with Justacook on the molecular gastronomy thing. I think the problem is (as Justacook said), people really haven’t had any good examples of it and are judging based on a few bad foams and emulsions and sous vide crap thrown willy nilly on an overpriced menu item.
It’s like someone that’s only had bad Chinese-American food exclaiming they don’t like Chinese food. Or someone only having had a taco from a mediocre taco truck and saying all food cart food is bad.
So, I’d just clarify, “The trend of badly done molecular gastronomy popping up at restaurants that have no idea what they are doing and do it badly.”
QV says
Sir, your next drink is on me.
I love you.
PtH says
Thanks Janis. I asked fooddude to remove my comment as I had a moment of wussy-ness, and was concerned I may offend someone close. Of course, since requesting the removal I got a bunch of texts saying “good for you!” and “I agree!”, etc…. Alas….
See ya soon