What’s hot, or not

Blog readers weigh in on state of region’s cuisine scene

Capital Region diners want a greater diversity of cuisines available from area restaurants.

But they’ve had their fill of the rustic-urban/industrial look. The design aesthetic, epitomized by exposed brick and Edison-bulb lighting, in the past five years has spread widely enough to seem ubiquitous but in a few decades likely will seem as specific to the second decade of the 21st century as extra-long basketball shorts on college and pro players were to the 1990s and early aughts.

Those are two of the conclusions drawn from responses sent in by readers of the Table Hopping blog. We asked, “What do you like and dislike about what’s already here in the restaurant scene, what would you like to see more of, and what do you hope never takes hold in the Capital Region?” Readers mentioned ingredients, preparation, types of cuisine, styles of restaurant and matters more philosophical; some hoped for an end to kale or Brussels sprouts on many menus, others a moratorium on avocado toast even though it just got to the region and a few requested that more restaurants offer notipping policies.

Some of their desires, for a trend to arrive or another to depart, likely will be met, because the surest guarantee in the restaurant business is change: More than 160 nonchain restaurant have opened locally since the beginning of 2017, and another 90 closed.

Here’s a look at what’s in and out, desired and reviled, along with occasional reader comments:

“

While we’ve made a few small strides in the area, the pervasiveness of dumbed down/ Americanized ethnic is still just brutal.”

— Reader comment

■ Seasoned/coated/ loaded french fries: “Whatever happened to the good old fashioned plain french fry that seems to be hard to find these days?” Avocado toast.

■ Charcuterie: “Too many

■ places are still trying to hop on the bandwagon and their ‘charcuterie’ plates are essentially adult Lunchables with assorted meat and cheese.”

■ Sriracha and pumpkin spice on many things: “They’re both fine in limited quantities, but not everything needs them and I fear we’re not far from seeing the sriracha-pumpkin spice latte.” Nutella-based desserts.

■ Roasted marrow bones.

■ Giant desserts.

■

“

Too many places are still trying to hop on the bandwagon and their ‘charcuterie’ plates are essentially adult Lunchables with assorted meat and cheese.”

Paul Yeung / Bloomberg More dim sum, please.

Egg on a burger? Nah.

Lori Van Buren / Times Union

Provided photo Spanish food like this paella has admirers who would like to see it more widely available.

Karl Rabe / Special to the Times Union A two-fer here: Avocado toast with an egg on top. For some, both the egg-on-everything trend and avocado toast have had their 15 minutes of fame.

Lori Van Buren / Times Union A cheese-and-charcuterie selection can be a beautiful thing, but, says a reader...