Jeff Grossman/NYC wrote:Certainly both "gourmet" and "artisanal" are over-used. But what would you say instead of "house made" if, um, well, the food was made in-house?
I suppose 'house made' has a stricter definition than the more fanciful 'gourmet' and 'artisanal', but it can also be over-used and stretched to the limits (e.g. Arby's house made chips).
My other problem is that it's no longer a signal of quality, which is the real value for customers. Restauranteurs catch on quickly, so too often 'house made' now just means that the restaurant is using buzzwords and buzzconcepts, and the product may be worse than if they had bought said item from a specialty purveyor down the block.