[Ads-l] "Bromakase" as BOTY candidate

[Laurence Horn]

(Blend of the Year—OK, it’s not a separate category, but it could be.) Bilingual division.

Speaking of “bromance”, as we just were, there’s this:

https://www.nytimes.com/2024/05/21/dining/omakase.html <https://www.nytimes.com/2024/05/21/dining/omakase.html>

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[excerpt:]
These menus and their devotees constitute a new variety of sushi experience — a social phenomenon as much as a culinary one — which The New York Times critic Pete Wells has christened <https://www.nytimes.com/2020/01/14/dining/sushi-nakazawa-review-pete-wells.html> “bromakase.”  In many ways, the bromakase has taken aspects of the high-end American steakhouse — excessive tabs, conspicuous consumption of premium meats and a masculine, expense-account atmosphere — and given them a modern, worldly gloss. The portions are smaller, but the prices make it possible to spend even more money even more quickly.

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Apparently these hyper-costly (“dinner for one at the counter is $950”) and hyper-downsized sushi restaurants are all the rage in NYC and elsewhere in the U.S., threatening to supplant steak houses as the trendy sites for hosting "power protein rituals of man dining”.

We had a bunch of bro- compounds way back when; it’s nice (or not) to see the production line hasn’t completely stopped.  

Oh, there’s also one instance of another popular blendable libfix, yielding a different bilingual blend:

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[excerpt:]

Not everyone is a fan of the new omakase boom, though.

Bobbi Kim, whose Instagram handle is the Uni Hunter <https://www.instagram.com/theunihunter/>, learned to appreciate Japanese food while growing up in Hawaii and omakase as an adult in New York City. To her, a new generation of restaurants are omakases in name only. “This might sound very harsh, but there’s been a bastardization of the experience,” Ms. Kim said. “My friends and I call them fauxmakase.”

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(No threat to “fauxhawk” in the most-likely-faux-blend-to-succeed category, but not bad.)

LH
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