salad20 May 2005
A note to all current and future restaurateurs:
If you are going to offer a house salad, do it right, or don’t do it at all. A few tips:
- Red onion goes on salad, not white. People don’t eat massive chunks of underripe cheap white onion as thick as your thumb. Not on a salad, anyway.
- Tomatoes are not decorations. They should preferrably be chewable and swallowable – not yellow, rock-hard and sliced into unconsumable fours.
- A plate of iceberg is not a salad. Buy some romaine or mesclun for fuck’s sake, you’re running a restaurant here, for god’s sake.
I ate at Piranha’s for lunch today, and had a salad that committed all of these egregious errors. It was vile.
I understand that some of these ingredients are maybe pricier, or tougher to keep fresh, but no one wants to eat this crap. Don’t put a salad on your menu if you’re not prepared to make it marginally edible.