Are Big Flavors Destroying the American Palate?

Good article by Kate Krader in Food & Wine. Here’s the premise:

When a dish isn’t laced with chiles or some kind of fermented paste or doused with vinegary sauce, I can pass it by. I’ve accepted the fact that I crave a hit of fire, acid or funk in my food. The question I’m working through: Is this an evolution or a devolution?”

Tonight’s specials. 1. Wood fired pizza ~ black mission fig marmalade and goat cheese finished with prosciutto, arugula, and balsamic glaze 32. 2. Furikake seared grouper filet on cilantro black sesame rice with wok fried veggies, pineapple salsa, and a thai mango puree 48.