Conversation

Notices

1. Embed this notice
   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 21-May-2025 03:11:14 JST Adrianna Tan

   I’m someone who used to be interested in fine dining and chef culture (used to write about it for money) but it’s all nauseating now.

   https://sf.eater.com/2025/5/19/24433209/san-francisco-chronicle-critic-the-french-laundry-mackenzie-chung-fegan-yountville-thomas-keller

   #Food

   • Embed this notice
     Chris Petrilli (petrillic@hachyderm.io)'s status on Wednesday, 21-May-2025 03:50:55 JST Chris Petrilli

     in reply to

     @skinnylatte It reminds me of the $500 bottle of wine. Where’s the fun in that? If you can’t make good wine for that money you’re an idiot. Can you make it for $18/bottle? Ah there’s the fun.

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 21-May-2025 04:01:24 JST Adrianna Tan

     in reply to

     • suldrew 🚲🏳️‍🌈

     @suldrew there are some people who are still doing interesting work in this area, but for the most part the euro-centric french-ish model is super boring to me.

     the nordic fine dining scene was pretty cool 10 years ago, but now i'm also like okay

     there's an up and coming Indigenous fine dining scene in some cities and i'm curious about that. i think it's a great format that's not just about food.

   • Embed this notice
     suldrew 🚲🏳️‍🌈 (suldrew@xoxo.zone)'s status on Wednesday, 21-May-2025 04:01:25 JST suldrew 🚲🏳️‍🌈

     in reply to

     @skinnylatte these days when I hear "fine dining" I think "overrated, and I will need to hit the taco truck after"

   • Embed this notice
     Luke Kanies (lkanies@hachyderm.io)'s status on Wednesday, 21-May-2025 10:08:07 JST Luke Kanies

     in reply to

     @skinnylatte I’ve never understood it in the slightest. And I’ve especially never understood why “fine dining” basically must be defined as French cooking. (And also must cost at least $500pp.)

     I guess it’s ironic that it’s a bit like wine, where there’s no real relationship between cost and quality (according to blind taste tests.)