What's right with the American restaurant scene for me is the inclusion of craft beers on the beverage list. I am amazed at the selection and consideration of pairing craft beer with the meal these days.
However, what is wrong and what I'd like to see more of is:
1) Beer and Wine served at warmer temperatures - Will we ever get this right? So much of the complexity of both wine and beer are masked by the low, low temperature at which they are served.
2) Local cheese plate - Cheese is a wonderful thing. And now there are so many local cheese artisans out there. To me this is such a no-brainer. There should be a local cheese plate offered in every restaurant.
3) Offal - Why should liver (in mustard sauce), kidneys (in cream and cognac sauce) and sweet breads (in demi glace sauce) be so rarely seen on American menus? These are some of the most sublime flavors to be had gastronomically.
Am I alone in this thinking? And is there anything else missing that I've been remiss in mentioning?
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