A few weeks ago, I commented on having had a salad with a VERY garlicky dressing that I continued to taste well into the evening. (Either the salad or the dressing ended up making me sick.) I had wondered in my post if they had used some kind of concentrated garlic. Well, it turns out that garlic taste varies, depending on whether you cut, grate, or smash it:

http://www.seriouseats.com/2017/02/make-the-most-out-of-garlic-chopping-acid-heat.html

Maybe I should send a copy of the article to the restaurant? I will stick to mincing garlic.