minibar olives

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This is a fun list, and I agree with many of the Tribune‘s picks (even if I’d argue that “foam” and “molecular gastronomy” are two branches of the same tree and don’t deserve separate listings). The top 10 offenders are culled from chef and consultant interviews conducted by the paper.

I think I’d add long, overindulgent tasting menus that cost $100 (or more) as well as small plates (which, technically, may be a ’90s trend but which exploded this decade), Restaurant Weeks, and purposely noisy restaurants.

What about you, readers? What trends would you include on the list?