Atlantic and Pacific (spiny) lobster (not really a lobster) are quite different though and it would otherwise be ambiguous.
Maine (well New England) lobsters are different from langoustines which are often referred to as lobsters in English. Though personally when eating the tail I can't tell the difference. Perhaps I'm a philistine and some can. This is up there with the "Spanish" capers..I know you can tell the difference.
"French Laundry garden" cabbage..."grown in our garden" is good enough for me. "Sacramento Delta asparagus" ... not as good as Half Moon Bay? "local" would be fine.
A "King Richard" leeks actually is a specific breed of leek. Oh but wait, it's the plain old leek you'd find in any grocery store. Sure glad they let me know.
For true prevention let's switch to the nouns, shall we? It's OK to use a foreign word that has no, or only a distant, English relative. But "Streusel" is called "strudel" in English. The Saboyon doesn't exist in English but the French word is for a sweet dessert which I really doubt is used in an oyster dish. etc.
With all those adjectives someone should do a "truth in advertising" sting on those restaurants. It'd make great TV
But you’re eating at French laundry. The grow spot shouldn’t make any difference for a restaurant where A) they are supposed to prepare excellent dishes and B) you have so few choices.
“Well we finally got into French Laundry but decided to leave when we saw the menu and found they were serving garlic from Gilroy instead of garlic from Morgan Hill.”
I think you’re confusing two things. Strudel seems to be strudel as well in English, while Streusel is a kind of crumble, it’s not a dish by itself.
Strudel is a bigger (generous 1 portion or more) piece of pastry (usually puff pastry, but plain pastry dough is also not unusual) with fruit filling, commonly apples and raisins. Often served with vanilla sauce.
Of those, I've usually seen strudel to have the original German meaning while streusel in english is usually used to mean Streuselkuchen with fruit.
It isn't good or bad, it's just the current fashion that dictates how things are done. 20 years in the future, this will have changed.
As chains adopt the simple and local style the high end will move on to something else.
I think the big changes happen in terms of generations of chefs and guests, so around a 30year timeline. Caveat: everything is just my observation, no statistics or anything to prove it.
You don’t go to the French Laundry for a meal, you go for an experience.
And throwing in unnecessary french words is just as off putting to my sensibilities (but can be forgiven, given their name). So is omitting dollar signs. Or unnecessary italics. I could go on. My point is they absolutely are trying to put out a perception of quality food/atmosphere with their menu design, just in a different way and with fewer items than they Cheesecake Factory version. They're just doing the humble brag version of the same thing.