Chintan Pandya, chef and co-founder of Unapologetic Foods, modified his restaurant Rowdy Rooster's notoriously spicy fried-chicken sandwiches, reducing heat levels due to customer struggles. Many patrons ordered the hottest options despite warnings, leading to discomfort and negative reviews. Broadly, chefs like Eric Huang recognize the challenge in educating diners about spice limits. While some restaurants adjust their heat levels, others with distinct identities, like Pandya's traditional eateries, retain their spicy offerings, reflecting varying approaches in the culinary landscape.
"I would tell them, 'Listen, even I avoid that.' Many would order it anyway and suffer through the pain, sniveling in the dining room before leaving one-star reviews online."
"As much as we would like to say, 'Hey, we gave you every single warning and we made it clear this was going to be really fucking hot,' educating customers is really difficult in the restaurant business."
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