Applebees has sliders on their menu. I think it’s safe to put a bullet in that trend and give it a proper burial. It had gotten to the point where you couldn’t pick up a cooking magazine without finding a recipe for “gourmet sliders”. Blame Daniel Boulud, blame Walter Anderson, blame whomever you want, I’m just glad the fad is over.
Now, before we’ve even had time to mourn the passing of this mediocre craze, a new one is rearing it’s ugly head. And that head is made of cheese. Grilled cheese. First the New York Times talked about grilled cheese culture in LA. Then the owners of The Bourgeois Pig got involved. Now it’ll only be a matter of time before Wylie Dufresne or David Chang starts adding “Upscale Grilled Cheese”—in the form of a deconstructed “Grilled Cheese Fondue” and a “Cubano Asiático: Grilled Cheese with Pork and Pickles” respectively—to their menus.
Count me out already. I don’t want to pay $20 for 10oz of melted fontina and manchego no matter how much its aged or what kind of life the organic fromagier lived while making it. Let’s just fast-forward to the Friday’s version and get the trend over with.