August 27, 2017

THE RISE OF “PREMIUM MEDIOCRE:”

A few months ago, while dining at Veggie Grill (one of the new breed of Chipotle-class fast-casual restaurants), a phrase popped unbidden into my head: premium mediocre. The food, I opined to my wife, was premium mediocre. She instantly got what I meant, though she didn’t quite agree that Veggie Grill qualified. In the weeks that followed, premium mediocre turned into a term of art for us, and we gleefully went around labeling various things with the term, sometimes disagreeing, but mostly agreeing. And it wasn’t just us. When I tried the term on my Facebook wall, and on Twitter, again everybody instantly got the idea, and into the spirit of the labeling game. . . .

Premium mediocre is the finest bottle of wine at Olive Garden. Premium mediocre is cupcakes and froyo. Premium mediocre is “truffle” oil on anything (no actual truffles are harmed in the making of “truffle” oil), and extra-leg-room seats in Economy. Premium mediocre is cruise ships, artisan pizza, Game of Thrones, and The Bellagio.

Premium mediocre is food that Instagrams better than it tastes.

Premium mediocre is Starbucks’ Italian names for drink sizes, and its original pumpkin spice lattes featuring a staggering absence of pumpkin in the preparation. Actually all the coffee at Starbucks is premium mediocre. I like it anyway. . . .

The entire idea of the country that is France is kinda premium mediocre. . . . (Switzerland is the actually elite European country).

Try this concept on for size yourself.