Fancy restaurants feel the need to add adjectives to let you know “that’s no ordinary ingredient.” It’s not a tomato, it’s an heirloom tomato. It’s not a lemon, it’s a Meyer lemon. But they often take it too far, adding purely redundant descriptors, such as “baked bread.” One I saw recently took the moist cake: It was a garden salad of fresh mesclun with a “hen’s egg.” As opposed to what, a cock’s egg?