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We were having lunch at a trendy pub when I was told the owner/chef refused to serve ranch dressing because it "ruined the taste of their food". Gee thanks buddy.
Perhaps I should have asked for extra potatoes as compensation.
We were having lunch at a trendy pub when I was told the owner/chef refused to serve ranch dressing because it "ruined the taste of their food". Gee thanks buddy.
That certainly is not an NC or Triangle thing--in fact, I believe you're much more likely to encounter that in fancy restaurants in bigger "world class" cities.
We were having lunch at a trendy pub when I was told the owner/chef refused to serve ranch dressing because it "ruined the taste of their food". Gee thanks buddy.
Perhaps I should have asked for extra potatoes as compensation.
I agree with Francois, this is not really a Triangle or even NC thing. Now what about the local places that refuse to have sweet tea. Drives my wife crazy (Poole's I am looking at you!).
That certainly is not an NC or Triangle thing--in fact, I believe you're much more likely to encounter that in fancy restaurants in bigger "world class" cities.
Agreed. You can't throw a fork at most NC restaurants without hitting a bottle of ranch dressing.
OP? What were you trying to put ranch dressing on?
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I agree with Francois, this is not really a Triangle or even NC thing. Now what about the local places that refuse to have sweet tea. Drives my wife crazy (Poole's I am looking at you!).
Hahaha! Yeah. Not having sweet tea in NC while claiming to be a diner or serving traditionally Southern fare is a bit odd.
Shoot. Sweeten it with organic sugar if you must.
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Years ago in Boston, there was a BBQ restaurant that stated on the menu "We do not sauce foods that are not meant to be sauced, and we do not serve our sauces on the side". The owner/chef was from the south (not sure where) and the place was far from fancy, so that sort of attitude is not restricted to "fancy" restaurants. It's really up to the chef.
Hahaha! Yeah. Not having sweet tea in NC while claiming to be a diner or serving traditionally Southern fare is a bit odd.
Shoot. Sweeten it with organic sugar if you must.
IIRC was Chef Christensen prefers to do in her restaurants is serve unsweet tea and then have a homemade simple syrup available. This is doubly beneficial in that they only have to prepare one urn of tea at a time and so that customers can sweeten their tea to their preferred level of sweetness.
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