Wish list for 2008

Janet Keeler, Chris Sherman and I spent a few idle minutes musing about trends we'd like to see in the coming year. Realistic things (as opposed to, say, "I'd like George Clooney to be my waiter at a naturist resort"), things that might actually come true if we put our collective minds to it. I'd be interested to see what readers wish for in terms of restaurant and food trends. Here's an interesting set of trend projections about the meat industry, sent to me by my buddy John (thanks, John) that corroborates a lot of what I've been thinking.

What say you, all? Restaurant trends on the horizon?

Comments

[Jimbo]

I read the list and except for any that had to do with further marketing their product, I find none of the so-called "trends" realistic. They are more Clooneyesque.

I have more of a problem with management and serving staff than with how food is packaged and presented. Here's some general stuff I'd like to see:

1) More attentive service at the higher-end eateries
2) More candor from area food critics
3) More responsive management to diner complaints

There are several pricey restaurants in the Bay area that don't seem to have any accountability. Most are established eateries who just don't measure up to what they once were. That's where critics can really be a big help.

Laura, I read all your columns. They are well thought out and I generally agree with your assessments. There was one case, though, that you gave a generally good review about a week after I had been to the same place and found it to be abhorrent. Did I catch them on a bad night? I don't think so in this particular case.

I think most critics want to err on the side of a good review but if you have two meals at an establishment, you are much more likely to be safe in whatever assessment you come up with. By the way, the other two food critics in these parts are also generous to a fault. (I have a theory as to why food critics might be more charitable than the average Joe/Jill but I'll save that for another time).

I should mention, however, a bad review can come back to bite a critic in the a--. I lived in a Florida city (a relatively small one) where the local food critic absolutely lambasted the chef at a high end restaurant. The paper published his lengthy rebuttal. That was 25 years ago. That chef now is the personal chef for Oprah Winfrey. She plucked him from that small market over many top chefs she interviewed from all over the country.

[A. Smedley]

Hey, Jimbo, I think your gentle observation that Mouth here sometimes paints a more tolerant assessment of dining establishments in the area than they truly merit may ring with some veracity. I fear, however, that did she let 'em have it with both barrels with her from-the-gut ... and in some cases, I know her skinny little gut has been reeling! ... opinions, she'd come across as the BEEEEEOCH of the century.

It's a tough job, believe it or not (as I suspect you DO because as a regular blogger, you seem very food savvy and in-the-know). There's not a lot of glamour to having to eat out many times during the week, dragging family or other companions to Timbuctoo, ordering an excessive pile of food to maximize the number of dishes sampled, trying to take furtive notes in candlelight or smuggling a menu that clearly isn't going to be concealed in a handbag. More often than not, it turns out to be a badly prepared and sloppily presented mess on the plate; disappointment reigns around the table and the overstuffed dining companions threaten insubordination or full-out rebellion.

I guess one must also account a bit for the tastes of the general public in this vicinity. Let's face it, the expectations of diners in Tampa may be different from those in San Francisco, LA, Manhattan or Las Vegas. I suppose there's some "playing to the crowd" that must be done sometimes, or that crowd will be offended because you've regularly denigrated their tastes and sensibilities.

However, I agree with you that I myself don't want to be steered to a place that has been given a nod by a professional I respect and then find, like you, that I've wasted gas, time and money to be served a plateful of disgusting, "abhorent" food. Who are we gonna trust???

I give Mouth credit for attempting to look for some silver-linings and saving graces. Gentle suggestions for improvements should be welcomed in kitchens near and far. Sometimes criticism CAN be constructive.

OK, Mouth, are they clamouring for you to let 'er rip???

[Jimbo]

Agree with you on all points--and you made many--except two. Re: The expectation of Bay area diners. First, many of us are transplants from big cities with great restaurants. Secondly, those with less great restautant experience would beneift from a critic's guidance. Nothing wrong with setting the bar high.

And a smaller point: As much improvement that's taken place there in the last 10 years, I would not put Vegas in the same tier as the other cities you mentioned.

Fire when ready, Smedley!!!

[Richard Guzinya]

Yeah, Jim, - Vegas sucks! Hookers, cigarette hotbox, glazed-eyed gamblers, and poorly prepared gargantuan steaks with a baked potatoe slathered with sour cream. Don't forget the quartered iceberg lettuce salad. Oh, but it's all you can eat --- as evidenced by 5:1 obese to normal people.

You worry me, Mouth, when you cite George Clooney as someone you desire. You have crossed into "the old fart sector". Next you'll be driving a Lincoln Town car and eating the blue plate early bird special at assorted diners (I hear Tampa favors "the diner").

I'd like more pieces on modern advancements in BBQ rib techniques and technology. Have you heard of the Smokenator 1000? RG