Maybe I'm just getting crankier, but how hard is it to just do the basics in run-of-the-mill restaurants?
At the Pear Tree last night, my beer was warm, the two baby carrots, one spear of broccoli and one floret of cauliflower that came with my steak were cold in the middle. And the baked potato came with nothing - absolutely plain - no offer of butter, sour cream. I got sour cream after asking.
Today, at Mitzi's Sister, I get a club with the top and middle slice of bread toasted and the bottom untoasted. I don't mean really lightly toasted, I mean never-went-near the toaster.
Byzantium: a couple of weeks ago, the tempura batter on the vegetables was gooey inside.
I'm certainly not expecting greatness from any of these kitchens and I'm really not particularly fussy, but it seems like everywhere I go, food is shoved out of the kitchen with little attention to producing a decent effort.
I've had to eat out a lot the past three months because of repairs I'm having done in my kitchen and maybe it's just the law of averages, but I don't seem to be doing too well.
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