“The logic is simple,” he explains. “At a fancy restaurant, the menu is well thought-out. The kitchen’s time and attention are scarce. An item won’t be on the menu unless there is a good reason for its presence. If it sounds bad, it probably tastes especially good. […] And consider that a few items may be on the menu specifically because they are generally in demand, not because the chef cooks them with special brilliance.”
I guess this is (one reason) why I don’t eat at fancy restaurants. Why would I order something that doesn’t sound appetizing? ”If it sounds bad, it probably tastes especially good.” I don’t follow this logic at all. I understand the roast chicken theory, but I think I’m too picky an eater to order something that doesn’t appeal at least somewhat. It can be “unknown” without being icky-sounding.
I, however, am a fan of restaurants in strip malls and Vietnamese food. So the author and I can agree on that.