Readers of SFGate, the online San Fran Chronicle thing (they hate it when you call it San Fran), thinks beet salad (like this one from Whole Foods) and risotto are played out as menu items in Bay Area restaurants.

Also burgers and bruschetta. Michael Bauer et al are playing off a Bon Appetit list of five ubiquitous dishes-beet and goat cheese salad, bruschetta, short ribs, panna cotta; bacon-wrapped dates.

Now I'm gonna play off Michael B's readers, who suggested burgers, sushi and pork belly as victuals-too-weary-for-words.

Bruschetta, um, yeah. It's so amazingly lamely done most places-stale bad bread with old bean purees, bad tomatoes, too much cheese.

I'm going to disagree about the burgers-I don't think we'll have too many good burgers until MacDonald's and the King are out of business.

But sliders, definitely. At least, "sliders"-the ones that aren't actual little hamburgers.

I like real sliders, smaller than usual hamburgers (like the ones at Marley's inside the Harley dealership in Lindon.)

Anything that moves in the opposite direction of a half-pound burger, I'm for.

Beet salad? No, I'm still pleased I can get fresh beets and goat cheese on so many menus. What it lacks in originality it makes up for (usually) in dependable quality.

And risotto? Until I can order a dependably decent one, I can't say they're played out exactly. But sometimes I think Utah chefs should just give up trying. Let me put it this way: I WISH that good risotto was a contender for overdone dish.

My own list: Tuna tops it. If I'm never served another bite of ahi tartare, it will be too soon. We've eaten this wild fish past the point of mere palate fatigue; we've eaten it nearly to extinction. I'm going to run that terrifying photo of guys shooting tuna to prove my point again.

In fact, I'd put most sushi on this list--there's a horrifying, ever-increasing number of sushi restaurants here in SLC in the middle of the desert. it hardly bears thinking of, really. Am I the only one who is disgusted by reading a banner advertising "HALF PRICE SUSHI"? Or "ALL YOU CAN EAT SUSHI"? That's just gross.

(But if you like the sushi USB you can get one here.)

Flourless chocolate cake is beyond over; it was history twenty years ago when I was still in the catering business and made dozens of these every day and any restaurant aspiring to more stars than Denny's should be embarrassed to have it on their menu in 2010.

And now, molten chocolate cake should be history. Why can't pastry chefs come up with something else to do with chocolate?? It's one of the current culinary paradoxes that, the more we learn about high-quality chocolate, and the more it is available to us, the fewer good chocolate desserts there are. Discuss.

Yes, some restaurants still make a good one-Vinto. Prime. If you want to make one yourself, here's a good recipe with some serving hints. And, by the way, does this photo remind anyone else of Mick Jagger? Or am I just crazy?

Fish on mashed potatoes. I never thought this was a good idea, even when it was the rage over a decade ago, except maybe for those with undependable dentures. But it's still on menus all over Utah.

Crabcakes anywhere except where crabs live is a ridiculous and usually less than edible idea. Give. It. Up. And really, I could happily go out on a limb and say that no one except Faidley's in Baltimore's Lexington Market should be allowed to serve crabcakes. (Just looking at one, Saltines and all, makes my mouth water.) But they're on every menu in Utah, it seems.

Which brings me to the unavoidable point that dishes that have jumped the shark in other places could be just now cresting in Utah.

What do you think? What are the most overplayed restaurant dishes in Utah?