Seems to me that DJ Hombre said it best. Having been in the industry, perhaps not a "fine" establishment as Trotter's (careful DebAnne-don't slap me too hard), but kitchen's are always looking for less-labor intensive dishes to help cool (pun intended) their efforts. Exciting and new, sure, but I think it is just a fad; people starving (pun) for the newest and latest trend in foods. I even once read somewhere that restaurants in LA (remaining anonymous due to health code standards) are serving Chicken style sushi.......That is right, raw chicken carpaccio or sashimi. I know I read it, think it was GQ or something, but come on, I like Salmon, not Salmonella.
What is next, pick and eat, the same way we do with fish at Milos?