And where do figs come in? When New York chef David Chang remarks that "fucking every restaurant in San Francisco is serving figs on a plate with nothing on it." Which is really not too far from the truth. If it's not figs, it's tangerines or persimmons. Sort of way of smugly showing off that we have nearly perfect weather and wonderful local produce all year round.
And what is wrong with a menu offering of figs on a plate? It is silly. Here is where I draw the line:
Figs on a plate at home is fine. It is actually very nice.In a restaurant? That is just silly. Is it anything other than pretentious to imply that a diner is incapable of purchasing, washing, and slicing his or her own figs? Figs with a nice slice of cheese (St. Andre, maybe?) and a drizzle of lavender syrup over the figs, that's more like it. Show some effort, and not by just harboring deep thoughts about produce.
Chang got in all sorts of trouble over his remark concerning the emperor's clothes (I bet Bourdain is happy Alice has on that muumuu), and a promotional event for his book was cancelled to show him his place. But I haven't heard that anyone was upset with his suggestion that bay area folks just need to mellow out and smoke more weed. After all, we grow that too.