Do chefs take their "no substitution" rules too far?

Top chefs including Thomas Keller and Wylie Dufresne are artists who can get away with dictating what guests will eat, but the trend is trickling down to mainstream eateries that until recently bent over backward to cater to customers' whims, writes Josh Ozersky. "More and more, diners are being told that they can’t have it their way."

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Eat It or Else! The New Culture of Culinary Coercion - Time.com

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