Molly Abraham's feisty feelings about "too, too trendy" restaurant touches spark equally blunt views from Deadline readers.

Some agree, some disagree and others dish up personal peeves. "Time to put away the Mason jars," Megan Matthews of Grosse Pointe Farms posts on Facebook, where Kathleen Litinas of Rochester agrees.

Mike Parsons, a WJR engineer, dislikes "calling your restaurant a 'gastro pub' and upcharging the hell out of your mediocre food."


 

Here's a sampling, by topics, from social media and our site. We welcome your voice in a comment below or on Facebook.

Draft brews:

► "Complaining about beer options in such a craft rich state is ridiculous." -- Justin Parent

► "The more choices for a beer, the better." -- Elizabeth Amy McClain, Monroe 

► "Yes, we do need that many choices." -- Scott Bradley Hancock, Royal Oak

► "We need more beer taps, not less.." -- Mike Josephson

► "I Iike 37 choices for beer. It's far better than three." -- Lisa Marie Mayer, Birmingham

► "My problem with so many draught beer choices is the sanitation of the lines." -- Ann Potter

► "Never heard anyone complain about a 37-item wine list. Beer choice is good." -- Anonymous

Craft cocktails:

► "The cocktail rule should be: 1) glass. 2) ice. 3) booze. 4)  give to customer with napkin and stirrer." -- Madeline Nelson

► "No craft cocktails. Spirits are created to be enjoyed by themselves." -- Megan Matthews, Grosse Pointe Farms.


 

► "They serve teacup-sized $12 'craft' cocktails at Punch Bowl Social. Last time I was there, I sent it back and asked the bartender to put some booze in it." -- Michael Valentine, Pleasant Ridge

Readers' gripes:

► "Sometimes I just want a regular burger. I don't want roasted cauliflower with a beet puree or salmon sandwich redone like tuna fish. I am so over the Gastro Pub thing." -- Kristine Longstreet, Detroit

► "Not taking reservations." -- Mark Puchalski​, Oak Park

► "Chalkboard walls, expensive but mediocre/beet cocktails and charcuterie on every menu screams 'trying to be original like the rest' to me.: -- Andrew Kidd, Taylor

► "The only design theme I don't like is the bright and sterile Buffalo Wild Wings-esque interior design. Bailey's of Dearborn did this a year or so ago and it's horrible." -- Neile Gauthier, Detroit

► "Mason jars need to go away." -- Kathleen Litinas, Rochester

► "If I hear 'Farm to Table' one more time, I'm going to stab myself in the eye." -- David Durkee, Tecumseh

► Restaurants that are "polluted with flat-screen televisions." -- George Liller, Clinton Township

► "I'm sick of small portions, generic decor and boring menus." -- Zack Herman, Southfield

► "Too many items that are pickled. They suck." -- Michael Valentine, Pleasant Ridge


 

► "Farm-to-table, gastro-pub, grazing menu, curated, gin and tonic with six ingredients all have to go." -- Ann Potter

► "Edison bulbs, reclaimed wood -- it's all the same." -- 'Myers Smooth'

Molly Abraham:

► "Leave it to Molly. The truth, and a great reviewer's taste, are -- along with her writing -- Molly Abraham hallmarks." -- Lynn Henning, Troy

► "The thing about critics is that they don't make anything or set trends or guide aesthetics. They simply pick apart or praise what others do. So why should we really even bother with them?" -- Nicci May, Taylor

► "Time for Molly Abraham to move on" -- Eric Cortright, Eastpointe

► "Retirement already." -- Deborah Blair-Krosnicki

► "Food critics looking for a new angle on reviewing food/drink culture is getting kind of tired too." -- Anonymous