The pungent debate of using garlic in cooking (2014)

At this point in my life I have gotten sick of almost every recipe I read and every meal I order in restaurants tasting like garlic. It is such a stereotypical "chefy" ingredient that it's become a crutch.

The last 3 restaurant meals I've had were different dishes from different restaurants with different cuisines, but thinking back on them, they all essentially tasted like garlic. It is prominent even when the cook tries to use it as a background flavor and it seems it cannot just be an added note or accent; in my experience it always ends up taking over the dish. It might be called "chicken breast" or "spaghetti" but in terms of taste it's really garlic-y chicken, or garlic-tasting tomatoes on top of pasta.

I don't remember how I ran into this article, but I found it somewhat vindicating.