Try as I might, I can’t get excited about the Wine Spectator “awards.”
Because they’re really not a measure of excellence; they’re only a publicity stunt that restaurants from coast to coast buy into for whatever free publicity it garners them.
They’re also a fraud.
As near as we can tell, the whole “sushi burrito thing” started a few years ago. (Pardon us for not being more precise, but we give gimmicky food the same degree of attention we pay to another person’s hemorrhoids.)
>Sous vide (Face it: everything has the same texture. I don’t give a shit what Thomas Keller says.)
>Salmon anywhere but the Pacific Northwest
>Boneless breast of chicken
>Kale (Admit it: it sucks.)
>Foam anywhere but a Spanish restaurant
>Scallops (They’re everywhere and no matter what a chef does to them, they always taste the same and they’re only on the menu because little old ladies who are afraid of seafood like them. Of course, if they ever saw a fresh one, they’d run away faster than a politician from an ethics board.)