Time to bring back simple, uncomplicated cookery.
There is no good cause for balsamic reductions to adorn half the menu.
Palates need not be confused, overwhelmed, nor satiated with a confetti of flavor combinations just to make the menu appear sophisticated. No, contrived is not appealing. On this (and little else) Kaukab would concur.
Kaukab’s daughter appeals to restaurateurs, everywhere: Out with balsamic reductions; in with classic saucery. Out with dried fruits and candied nuts in half your salad choices; in with radishes and herbs. Out with bottled, faux sauces; in with simple, fresh ones made with minimal, real ingredients.
To conclude: keep it simple. Otherwise, this first-generation cook will have to stay home.