Ah yes, restaurants are constantly thinking of ways to make us believe we are eating something unique and special. Food is an art, so artsy-fartsy foods and their descriptions are forever morphing so we all think we are so refined and sophisticated.
Let me give some examples. Humble mayonnaise is now called "aioli." Meat and cheese platters are now "charcuterie boards." "Market inspired soup" is yesterday's leftovers thrown in a pot with broth. "Pomme puree" is mashed potatoes. Liverwurst is "rolliche." Pizza is now "artisan flat bread." Gravy is now "au jus" or "reduction sauce" depending on what you're ordering.
You get the meaning. I could go on and on.
Oh, one more thing to add to my name blog from the other day. How do you get Chuck from Charles?
Stay cool, y'all. It's hotter than Hades.
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