i'm just moving back to san francisco, after a couple year stint in europe.
i didn't have a lot of fine dining experience before moving to europe, but have been dining in many nice restaurants all over europe, especially in london, paris and spain.
upon coming back to san francisco (and a trip to seattle), and going to reputable restaurants, i've discovered that i find most of the food almost inedible... due to how salty they are.
so now, i'm curious... is this because nice restaurants in the US have always been salty and I just didn't get enough exposure before? or is american restaurant food just saltier than europe?