The Golden Folly of Gold Leaf on Food Trend

Indulgent or Absurd?

In recent years, the culinary world has witnessed a rather peculiar trend: the use of gold leaf as a decorative element of food. Yes, you read that right. Chefs and restaurateurs have taken it upon themselves to sprinkle these delicate flakes of shimmering gold onto their dishes, creating a visual spectacle that leaves many scratching their heads in disbelief. While some may see it as the pinnacle of opulence and extravagance, others can't help but chuckle at the absurdity of it all. Join us as we delve into the glittering world of gold leaf on food and attempt to decipher whether it's a stroke of genius or just plain foolishness.

But fear not, dear reader, for we shall explore the rationale behind this gilded obsession. Proponents of the trend argue that the presence of gold leaf adds a touch of luxury, elevating even the most humble of dishes to a higher plane of indulgence. Picture this: a slice of pizza with golden flakes cascading down its cheesy surface or a hamburger crowned with a delicate gold leaf crown. It's as if Midas himself has bestowed his golden touch upon our everyday meals. Surely, this must be the epitome of sophistication and refinement, right?

Well, for some, the allure of gold leaf is irresistible. It triggers a psychological response that associates opulence with quality. But let's be honest here—what practical purpose does gold leaf serve? Does it enhance the flavors or textures of the dish? Does it elevate the dining experience to new heights? Unfortunately, the answer to these questions is a resounding "No."

One restaurant in Atlanta, GA that has used this over the top scheme on almost every one of their entree dishes, is the Steak Market. Eight out of their ten signature cuts, you can add a "24k gold crust" ranging from a $180 to $250 add-on. This is hardly easy to resist considering their slogan, "The bigger, the bolder, the better," and the first thing a customer sees when opening their website is a glamorous shot of a tomahawk covered in gold, arising from smoke.

However, some people have literally paid the price of this marketing tactic. On Google reviews, on the week of May 31st, a local restaurant guide, Donna Level, posted, "This place like so many others are only social media worthy if you live for that sort of picture thing that people are emotionally vested in. For the price, the food definitely IS NOT worth it. $650 for a flavorless Tomahawk covered in gold...." Many more influxes of negative comments, pointing out the gold leaf illusion, swarm the review section of Steak Market as well as many other restaurants.

Considering the nod to the gold steak only being "social media worthy" in the previous review, one could argue that the use of gold leaf is nothing more than a clever marketing ploy, aimed at capturing the attention of Instagram-obsessed foodies. In this age of social media, where the number of likes and shares seems to hold more value than the actual taste of a dish, the glittering allure of gold leaf proves to be an effective way to make a meal visually "worthy" of a thousand double-taps.

Let's not forget the sheer absurdity of the whole affair. Picture yourself sitting in a fancy restaurant, eagerly awaiting your dish, only to be presented with a plate resembling a treasure trove from a fairy tale, complete with golden embellishments. You might be tempted to ask the server, "Is this a meal or an art installation?" And let's not even get started on the delicate process of eating a dish adorned with gold leaf—navigating around those flimsy, tasteless flakes without feeling like you're performing a culinary balancing act requires the dexterity of a seasoned tightrope walker. I've personally been to restaurants before that list gold leaf as a main ingredient and automatically disregard it.

A common trend I have noticed is the gold leaf acting as a sort of substitute for when other ingredients just can't quite do the trick. This is especially prevalent in sushi, where you'll see the first ingredient in the description be "gold-leaf" and at first you're intrigued but upon further inspection, you realize its just a glorified California roll. However, to the naked culinary eye, the gold leaf acts as a blind spot and works exactly how it was intended. Fear not though, restaurants will soon be forced to rely back on the basic foundations of a culinary repertoire instead of these gimmicks.

In the end, whether one finds the gold leaf trend indulgent or absurd is a matter of personal perspective. But as the saying goes, "All that glitters is not gold." Perhaps, instead of fixating on the superficial and the shiny, we should focus on the true essence of food—the flavors, the textures, and the joy it brings to our palates. After all, there's nothing more satisfying than a meal that tantalizes our taste buds and leaves us with a genuine sense of culinary delight. So, let's leave the gold leaf for the artists and treasure hunters, and focus on what truly matters—the real magic that happens in the kitchen, where taste reigns supreme.