Sometimes, you just know too much.
There comes a time when there have been too many meals in too many restaurants over too many decades. So many, in fact, that you can take the measure of a place within minutes of sitting down.
You get to where you can see the wheels turning and hear the exact conversations that went into the concept, the menu, and the cooking.
You get to the point where you spot the corporate calculation in every corner, and all you can do is sigh.