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A comment on How does ‘class-passing’ actually work?. Parent comment

Re:How does ‘class-passing’ actually work? by trowawee on Thursday February 01, 2018 @01:55PM (#16284600)
Really? I grew up in the Midwest where chicken fried rice from the local Chinese place was about as exotic as it got, and our standard meals were some form of overcooked meat, potatoes, and a token green. The evolution of the food and restaurant scenes in the US is one of the things I'm pretty happy about. It can definitely be handled poorly, but for the most part I think it's been a positive.
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Re:How does ‘class-passing’ actually work? by kbenson on Thursday February 01, 2018 @02:12PM (#16284804)
I think what's being referred to is less about more options, and more about combining options in a new way so you can up sell it. Getting access to your first Thai, Indian etc. restaurant is amazing. Suffering through someone's new tex-mex/filipino/Eskimo fusion because friends want to try it is often not.
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Re:How does ‘class-passing’ actually work? by emodendroket on Thursday February 01, 2018 @02:28PM (#16285006)
Variety is great. I love access to various ethnic cuisines. What I'm sick of is how you can't get normal fries because they are all sweet potato fries with truffle oil and similar gimmicks.
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Re:How does ‘class-passing’ actually work? by dsfyu404ed on Thursday February 01, 2018 @02:57PM (#16285286)
Go to lower or higher class restaurants if you want food that is not optimized for buzzword density.
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Re:How does ‘class-passing’ actually work? by emodendroket on Thursday February 01, 2018 @03:40PM (#16285649)
That's my preference but I'm not always choosing.
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