Thanks for your sharing your thoughts. Seems like I stepped on some toes and have offended some folks.

It's funny because I'm not even directing this at people who eat the food... only the chefs at restaurants who use it.

And for those who think this is a science-related thing, why approach food from that angle. Food and cooking is art too.

While I do respect your position, I don't agree with you.

Not only is taste involved but the after effects of how you feel after eating the food. Like I said, try the little experiment out for yourself sometime.

Remember, I'm speaking in terms of a restaurant treating food more like a product then something you eat.

Yes, you can say that about pure sugar. But that's also my point as well.
Make a simple syrup with sugar and water and use that for your waffles and pancakes vs something like honey or maple syrup. But at least eating a teaspoon or 2 doesn't make you feel bad afterwards compared to the pure chemical MSG which doesn't exist in nature.

In terms of cooking; Sugar vs honey, molasses, sugarcane, maple syrup, etc.

Great. I would like to see those tests too.

Really though, I don't care as much as its me that's tasting, eating, and experiencing the food. It's all that matters.

MSG

An Asian ingredient that's starting to become a trend/prevalent amongst *western* shortcut taking chefs and restaurateurs. In the name of time, money, laziness and a duped diner.... The sneakiest of them all."Umami". MSG.

Damn Mr. Ajinomoto and Ac'cent!
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If you are curious and want to understand it once and for all.

Buy a bag of MSG from the market. Taste some straight up.. a spoon or 2. Sense the taste and feeling on your tongue... then check back 10 min later. Note how your tongue, mind, and body feels. Did you experience foodgasmic umami bliss? Tell me its a "harmless ingredient".

Then try truffle mushrooms, one of the few natural occurring foods containing all three umami giving compounds in any significant amounts, straight up..

Then try each heavily paired with a nice cut of steak.

There is no mistaking Umami from natural glutamates for MSG.

Sex with a stranger vs sex with the one you love.
Louis Vuitton vs Louie Vuitton.

That's what it's all about. If you still don't understand, that's ok - I haven't been to the moon either.

I agree. Too many haters because of the hype but it's actually a solid burger. If it was an undiscovered mom and pop store with one location making the same exact burger... there wouldn't be any hate.

Some French places for you to consider are:

Perch - new lounge in downtown LA for the scene
Madame Chou Chou - in Santa Monica for the food & cozy(small), patio ambiance
Petrossian - in West Hollywood for the food, chic ambiance, and the scene
LOU - www.louonvine.com for an interesting wine bar experience and conversations

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Petrossian
321 N Robertson Blvd, Beverly Hills, CA

Madame Chou Chou
2518 Main St, Santa Monica, CA 90405