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Reply to "Why is the quality of meals at a restaurant getting worse?"
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[quote=Anonymous]A lot of good points on here, but another one worth considering: The DC dining scene is driven heavily by hot spot trends. Slick interior design and a hipster chef with a bit of clout from a food truck or a pop up can make a hot restaurant that is pretty mid. They food style is always some pseudo ethnic option that allows them to flavor bomb their guests so heavily that they can completely circumvent complexity. The chef hierarchy used to be very different. Long careers as line cooks and sues chefs used to be a pre-requisite for even considering opening a fine dining spot. As such, very few head chefs are classically trained and even fewer staff cooks have experience in legit kitchens. So now food is inconsistent and poorly prepared at many “hot” restaurants. Real good restaurants still nail it, but hot damn you are going to pay for it. [/quote]
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