Tom Fitzmorris is a New Orleans restaurant critic who posts daily restaurant reviews, recipes, top ten lists, and general commentary on ingredients, trends, and various food issues around town. Today's commentary is a plea to chefs to be more innovative instead of following the trend (and for way too long), including a list of things that he thinks are past their prime. The article is linked below.
Anything you'd like to see added to the list?
(apologies if this double-posts -- I tried posting this several minutes ago and it didn't submit correctly)