Matthew Reigle Blasts 4 Food Trends, Targeting Tacos Served on Wooden Planks

1 articles · Updated · Fox News · Jun 3

A recent Mexican restaurant meal drove Reigle’s latest complaint: birria tacos arrived on a wooden plank, which he says makes rice and loose toppings harder to eat and easier to spill.
In his new 'Gripe Report,' he argues plates work better because raised edges keep food contained, while plank service is a gimmick tied to 'hip' restaurants and pricey 'craft' fare.
Reigle also targets 3 other food frustrations: stunt flavors such as rocket-pop baked beans, overcrowded brunch culture, and avocados that swing from rock-hard to overripe too quickly.
The column frames those examples as part of a broader gripe with food trends that prioritize novelty and presentation over practicality and taste.