So Bad It's Good
Raw kale. Doesn't sound too appetizing, right? And this from a devoted eater of kale.* But according to this article in the New York Times today, if something on the menu sounds really unappetizing, like raw kale, you should order it, because the chef wouldn't dare put it on the menu unless it were really, really good.
THERE are some restaurant dishes that I order because they sound better than everything else on the menu, and there are some I order because they sound worse. My reasoning goes like this: If a chef dares to offer something as unappealing as, say, a raw kale salad, chances are it’s fantastic.
I’ve played this game at restaurants all over the world, with mixed results. But when I score I score big, with a perspective-changing moment that can inspire pure glee.
We generally have stuck to the "if it doesn't sound good, it probably isn't" theory, but we might be willing to give this method of ordering a try. Have any of you ever been pleasantly surprised by a dish whose description didn't sound great? Let us know in the comments!
*Our preferred method of eating kale: take one can of white beans, sautee them in garlic and olive oil, and then spoon over steamed kale, finished with a little sea salt and black pepper.
If It Sounds Bad, It's Got To Be Good [New York Times]
