This is the kind of writing that pisses me off. To begin with, I was plating that "new appetizer" as far back as '98. We had a number of items that did not fit the Southwestern mold-- you are correct, however, to note Robert's depth of talent. But why do food writers praise some restaurants for their unwillingness to get caught up in every whim-trend and whine about others that won't? I'm glad Robert didn't do the Asian-fusion deconstructed towers of food that his peers yielded to. He's the real deal and helped forge a genre. Why should he sell-out? His food isn't "still wonderful", it's legendary. And just guess how many people would complain if he took the black bean terrine off the menu. I'm all for updating, but I appreciate the real thing when I taste it.