No-mayo potato salad, grass-fed mini burgers, crunchy swai with basil-goat cheese potato puree, curried pea soup, pickled rhubarb (etc.), white bean ragout, Italian sausage grill with gnocchi, leftover oatmeal pancakes, and cheddar chive buttermilk biscuits with extra creamy scrambled eggs.
@FrankBruni links to a controversial NYTimes article on server “dos” and “don’ts,” @Rick_Bayless lays down the law on the true preparation of carnitas, @JamButter promotes the concept of “terroir” and the many accompanying advantages of artisanal cheeses, @BlueDoorPub wants your vote to determine the newest blucy, and @TangledNoodle provides recipes for pandan cookies, among others.
What’s controversial about the NYT post? After a quick read, I didn’t disagree with any of the rules.
I didn’t disagree either — I found it to be pretty well-reasoned — but the wide array of diners and current/former servers reading the article definitely starts a discussion, as can be seen in the 11 pages of comments. I think many diners have the same general standards for service, but disagree somewhat on details like when to clear plates, how to collect the check, etc.
Well I don’t know if it’s controversial from the comments, since it’s a lot of people agreeing with the list and a few people who are dead wrong ;)