Anthony Bourdain’s Menu of Overrated Trendy Food Items

From Radar Online:

Pea soup topped with truffle oil: Truffle oil is the lazy chef’s way to add value, by which I mean charge more.

Mesquite-grilled Amish organic free-range chicken, served with Fijian mango chutney and accompanied by foraged mushrooms: It should never take longer to describe your dish than to eat it. Mango chutney was innovative when Bobby Flay did it in 1978. Foraged mushrooms? Amish chicken? Who gives a shit about who picked the mushrooms or if the people who raised the chicken wear bonnets?

Be sure to sample our selection of flavored salts, and please await the water sommelier: A chef who offers anything other than sea salt probably refers to himself in the third person. When the water sommelier comes over, I reach for my gun.

(via Kottke)