Time and time again, I see some adjectives in restaurant reviews that make me want to toss a :"sublime" pie in the reviewer's face...2 of my LEAST FAVORITE, yet always over-used words:
From the NYTimes NJ region restaurant review:
On another day, pastas were sublime, the fresh-cut spaghetti and the pappardelle precisely cooked, the Bolognese sauce a chunky, creamy delight, and the shrimp and zucchini working in concert with the pasta.
From a NYTimes reivew of D'OR AHN
The most riveting of the small plates, and one of the least small, was thin slices of eye round of beef, which had been dusted with sweet rice flour and seared in oil. These cutlets were more ethereal than I realized fried beef could be - maybe too ethereal, and thus an illustration of one of the restaurant's frustrations.
Am I the CH outthere that this bothers?
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