Dining: Panning the Picky Eaters

Sadly, as chefs have made great strides to offer diners everything in a sustainable and socially responsible way, diners are opting for self-imposed restrictions. The kitchen offers an original Jackson Pollack, and the diners are asking Jackie to redo that painting in red and pink, because they don't like blue, green or purple.

We know what Jackson Pollack would likely do with such a request.

And though some restaurants are beginning to show their inner Soup Nazi, those at the top of the food chain take great pride in the quality of their service. They act as ladies and gentleman serving ladies and gentlemen, even though their patrons never signed the social contract.

When my dining neighbors left the restaurant, I was still midmeal, enjoying the last of my deep-fried crispy poached egg, and en route to venison leg, loin and heart. When the next deuce was seated and the captain asked of any food-proclivities, the woman sat up straight and beamed. "Well, I don't like beets, or turnips, or parsnips, or really anything that grows in the ground, and I don't like beef or..."

The captain removed a small pad from the inside of his jacket, and began to write. Years ago, a man in his position would write down what his guests would like to eat. But today, with a universe of options, he's writing down what they won't.