Death of the Charcuterie Board: Why It’s the Best Thing to Happen to Restaurant Menus
Let’s face it—the era of the charcuterie board has officially passed
Charcuterie boards: they were once the darling of restaurant menus, an Instagrammable shrine to artisanal meats and cheeses. But, let’s face it—the era of the charcuterie board has officially passed, and honestly, we couldn’t be happier. Here’s why the death of the charcuterie board is the best thing to happen to dining out, and why restaurants ditching this tired trend are doing us all a favor.
Death of the Charcuterie Board: Why It’s the Best Thing to Happen to Restaurant Menus
The Future of Menus Looks Bright
The end of the charcuterie board marks a turning point for restaurant menus everywhere. It’s a chance to innovate, to surprise, and to delight diners with dishes that are worth every penny. So the next time you see a menu without a charcuterie board, take a moment to appreciate the culinary progress being made. After all, no one should feel forced to order “the only viable overpriced option” ever again. Here’s to a charcuterie-free future—one bite at a time.
1. It’s Overpriced for What You Get
Let’s start with the elephant in the dining room: charcuterie boards are ridiculously expensive. Paying $30+ for a few slices of prosciutto, a handful of crackers, and a wedge of brie feels more like a scam than a culinary experience. And don’t get us started on the “decorative” fruit that’s more garnish than substance. Restaurants dropping charcuterie boards are saving diners from feeling ripped off every time they order what’s supposed to be a “shared plate.”
2. It’s the Lazy “Fancy” Option
There was a time when charcuterie boards felt like a luxurious treat, but that time is long gone. Now, they’re often the default option for restaurants trying to appear upscale without putting in the effort. By retiring the charcuterie board, restaurants are being forced to innovate and offer dishes that are actually creative and satisfying.
3. It’s the “Only Viable Option” Trap
Have you ever sat down at a trendy restaurant, browsed the menu, and realized that the charcuterie board is the only thing you can reasonably share with the table? It’s the culinary equivalent of a social obligation—not because you want it, but because you’re forced without choice. With charcuterie boards out of the picture, menus can diversify, giving diners more exciting and accessible options.
4. It’s a Plague on Individuality
How many charcuterie boards have you seen that are truly unique? Probably none. They all look the same: a wooden slab, neatly arranged meats, cheeses, and accompaniments. Who cares. By moving on from this cookie-cutter trend, restaurants can reclaim their identity and offer dishes that reflect their personality and culinary vision.
5. It’s Not as “Shareable” as You Think
While charcuterie boards are marketed as shareable, the reality is far from it. There’s always the awkward moment of figuring out who gets the last cracker or the final slice of salami. Someone inevitably hoards the honeycomb, and no one wants to be the person who overreaches for the olives. Ditching charcuterie boards means more cohesive, truly shareable dishes that everyone can enjoy without the social anxiety.
6. It Frees Up Space for Better Ideas
The death of the charcuterie board opens the door for a new wave of appetizers and shareable plates. Think bold, flavorful dishes like spicy dips, creative flatbreads, or globally inspired small plates. Restaurants can finally break free from the shackles of cured meats and get creative with their offerings.
