Serious Eats: Talk

"The Tyranny of Tasting Menus."

With all the talk about this lately I was wondering- is a tasting menu kind of like when a band used to release an album of songs and you had to listen to them all- which gave the artist(s) a chance to grow and work through things that aren't hits, but are necessary for other hits to exist? Or is a al carte service just a sort of iTunes for restaurant dishes and chefs can't work through things and try new dishes because they are concerned no one will order them? What do you think?

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