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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8218266" data-attributes="member: 19675">Don’t get me wrong, but several of those look overly...”chef-y”.  I appreciate nicely plated food, but it’s almost becoming commonplace. It’s NOT, I know, but the illusion is strong.Of the ones in that video, I’d probably want to try the Japanese place first.  A large reason for that is that I haven’t had any Japanese in months! <img class="smilie smilie--emoji" alt="😃" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f603.png" title="Grinning face with big eyes    :smiley:" data-shortname=":smiley:" loading="lazy" width="64" height="64" />. The only one I’d give a pass is the Wine bar or whatever it was.  I like wine, but not enough to go to a place named for it. <img class="smilie smilie--emoji" alt="🤣" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f923.png" title="Rolling on the floor laughing    :rofl:" data-shortname=":rofl:" loading="lazy" width="64" height="64" />In my hometown of New Orleans, there used to be a restaurant called Chez Helene’s.  They’re long gone, now- they went under wen the Feds came after the owner for unpaid taxes.  It was a real dive in a bad neighborhood, operated out of a converted house.  Two dining areas, and no chair or table was level.  And it was once rated as one of the top ten “underground” restaurants in the world.  The food was unpretentious-  all kinds of local faves like oysters on the half shell, po’boys, soft shelled crab, etc.  But every bit of it was prepared at a masterful level.Went there for takeout one night, picking up just before closing.  I had to wait for the kitchen to prepare the tartar sauce from scratch.  Gave me the entire 20oz batch they made in a styrofoam cup.</blockquote>

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