Loving Chain Restaurants Does Not Make You a Bad Person
September 17th, 2010 by plumpdumpling

Last weekend, Dr. Boyfriend and I went to The Modern at MoMA for a tasting menu that included grilled foie gras with champagne-vinegar-preserved strawberries and a harissa tuile:

The Modern

This weekend, we’re going to Outback for a Bloomin’ Onion:

The funny thing is that Dr. Boyfriend, I think, is waaaaaay more excited about Outback than he was about The Modern. He’s never been there and is under the impression that it’s just the chain version of Peter Luger.

This is going to be awesome.

8 Responses  
  • Heesa Phadie writes:
    September 17th, 201011:13 amat

    Thank you for having the nerve to say it. They’re popular because the sell. I’ve been saying this about Taco Bell since I first tasted their five-ingredient mix of deliciousness. I’ll eat TB for every meal if I have to :P (no not really)…but eff me if a Chulupa Supreme with Fire Sauce isn’t heaven.

    • plumpdumpling writes:
      September 17th, 20102:43 pmat

      Seriously. As I was telling my co-worker who insists there’s no such thing as a good chain restaurant–if you’re not enjoying some boneless buffalo wings from Applebee’s or the Chicken, Bacon, & Swiss from Arby’s, you’re actively trying to hate them or are too close-minded to recognize that you actually do like them.

      I’m not about to compare how I feel about Shake Shack to how I feel about McDonald’s, but I have no problem admitting I love both.

      Also, the Taco Bell quesadilla is my favourite thing in life.

  • Cristy writes:
    September 17th, 201011:25 amat

    Most of my eating out is at chain restaurants. I would love to explore your world of mostly NOT someday. For now, I’ll taste all that uniqueness vicariously through you. :)

    • plumpdumpling writes:
      September 17th, 20106:14 pmat

      What I love about chains is consistency. I love that no matter what I order at Olive Garden, for instance, I know I’m going to like it. Here, it’s a lot of reading reviews ahead of time so you know what to get. When you find a great dish, it feels especially awesome, but you eat a lot of so-so food in the process. And so-so food is still EXPENSIVE, which sucks.

      So we’ll live vicariously through each other.

  • thickcrust writes:
    September 17th, 201012:29 pmat

    I have no idea what a “harissa tuile”, but I’m sure the chef who prepared it must be truly horrified that you mentioned his creation in the same breath as a Bloomin’ Onion. No wonder fancy restaurants hate you amateur food bloggers.

    • plumpdumpling writes:
      September 17th, 20106:18 pmat

      Oh, man, I never even considered that! I always secretly praise myself for how open-minded and loving I am toward both the highest and lowest cuisines, but it’s probably pretty offensive to Wylie Dusfresne that I give wd~50 and the Pop-Tart ice cream sandwich both 5 donuts.

      Harissa is African hot sauce, and a tuile is that wafer thing sticking out of the foie gras, if you care.

  • Tracey writes:
    September 18th, 201010:10 amat

    Yum! But I still think I prefer the Onion Loaf at Damon’s.

    While you’re at Outback, say “hi” to Heath Harvey and the guys from silverchair for me.

  • Bachelor Girl writes:
    September 21st, 20102:38 pmat

    He’s never been to Outback?! SERIOUSLY?!


    I must know why.

    Does. Not. Compute.

    I love Outback, but I can’t stand the Bloomin’ Onion. I think it’s the sauce.

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