The Rise of Egotarian Cuisine

This is certainly no new phenomenon, though it may be more common.

ETA: GQ, shouldn't have read.

Places that refuse to accommodate the customer are rare and are generally upscale places with a sophisticated menu and a serious chef. I can't say I hate them for that either. If you're too picky to eat the meal the way it was intended, go to one of the other 90-something percent of restaurants that will happily leave out whatever you wish.

I'm learning to come to terms with people's pickiness, but there's a limit to it. It's one thing to not want a dollop of sour cream on your enchilada at a normal restaurant; it's something entirely different to patronize one of these special case restaurants with a chef-created menu and want a dish cooked without an integral ingredient (excluding allergies).

Terrible article

quote:

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Captivating non-story there GQ. The amount of restaurants that adhere to the author's theory are most likely a very minuscule amount of the total number of restaurants in the country. And even if a chef does approach his menu in this way, there's a clear ability of the consumer to choose to not patronize that business .. hence if it's a failure of approach the market will reflect that.

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The article essentially strikes me a "egotarian" self-indulgence masquerading as a critique of "egotarian" self-indulgence. The whole thing it's supposedly skewering is such a non-issue.