Recent searches
Search options
Sometimes I see ‘ethnic restaurants’ in San Francisco super tone down and white wash their food for a hypothetical median person here. They always feel they have to.
There was this Nepali restaurant which finally closed down that was always trying to do like ‘tandoori salmon’ or super generic momo, and it probably just made me never want to go there, ever. It’s not that the food doesn’t feel ‘real’ or ‘authentic’ it is just unsure who they are doing this for.
Makes me sad, so much wasted potential. That’s also why I tend to go to East and South Bay for food coz it’s clear they’re making immigrant food for immigrants, and you can taste the difference. It’s night and day.
At this point any SF ‘ethnic’ restaurant that dares to put out dishes with extreme flavor, I will go there.
I’m tired of paying gobs of money that feel like it was made for a person who has never tasted flavor before
You can’t ‘elevate’ a cuisine unless you’ve got the culinary fundamentals right AND you know how to make trendy food. Most white bread people do not care, do not want your generic toned down ‘ethnic food’
@skinnylatte how are later gen immigrants on that stuff? Are they acclimated to the real stuff or do they expect the muted version?
Anybody who's going to be put off by the idea of "strange" flavours in their food _is never going to be your customer_.
What's your experience of places with terrible customer service but amazing food? Is that actually a thing in the US?
@skinnylatte OMG yes! This is the issue that I have to most Seattle restaurants. Like I don’t want Chinese food interpreted through a New American or New French chef.