While 130 craft brew taps are fitting at Hop Cat Detroit, Molly Abraham thinks restaurant with dozens are "too, too trendy." (Facebook photo)
Pro tip for restaurant owners and managers: Fresh ideas can get as stale as last week's dinner rolls and yesterday's sushi.
Enough already, Abraham suggests. (IKEA photo)
Just ask veteran Detroit food writer Molly Abraham, who calls out a trio of "Oh, that again?" touches. Her list, headlined "Too, Too Trendy," is at Chuck Bennett's The Social Metro blog:
1. Blue and white dish towel napkins: "I still like them, but at least choose a new color combination, would you?"
2. Craft cocktails on view: "Does every bar have to look like an apothecary shop? . . . There’s a reason why martinis and Manhattans are classics, and I doubt that such concoctions as the Pineapple Sheik or the Tamarindo Nut Job are going to join them."
3. Dizzying draft beer lists: "How many beer taps are enough? We really don’t need 37 choices, now do we? Apparently a number of establishments think we do."
-- Alan Stamm
