Did anyone read the article in Vanity Fair:
After reading this article it really said much of what I have been feeling about restaurants for the past several years. More and more it seems that it is less about the patron and more about the restaurant and the chef. The author does an excellent job of dissecting the incredibly long drawn out tasting only menus that are so popular now. What really rang true for me was the shear tedious nature of these meals (i.e 50 at El Buli 40 or more at French Laundry). Having eaten at Alinea it is an extremely long meal. Food was amazing but it is just a long time to sit and eat. You feel like there should be an intermission.
There are some particularly good quotes in this article but one of my favorites is
I thought this article would be great for some discussion and wondered how others felt.