rant: fine dining

[JackofDiamonds]

Preserved trout sauce is the skimmings from the top of trout farming tanks, pickled in artisinal old-country vinegar.

[haltz]

It sort of sounds like a play on a brandade, but it could be any number of things.

Jim, those are all herbs, onions, mush, veggies, and beef, just specific types. You'd like this meal.

[jim]

Maybe on the menu they could give you the general classification. You know.

Wasablingy (a mushroom) with grilled foodydoo (onion) and dangasong (an herb) served over Oncorhynchus mykiss (trout) 75.

? I think that would help.

Oh you want to know what else pisses me off? Menu's that just list the dollar:

An American Lager (Budweiser) 15.
Red wind (Boone's Farm Grape) 140.

God damn that burns my ass.

[Michael]

Oh you want to know what else pisses me off? Menu's that just list the dollar:

An American Lager (Budweiser) 15.
Red wind (Boone's Farm Grape) 140.

God damn that burns my ass.

Wait. You like that 14.99 business?

We can't be friends.

[jim]

Just say $15.00. The following are not acceptable

15
-15
15.
Fifteen (and if it's in cursive then really [expletive] you, I'm going to throw the menu in your face).

[haltz]

How about just 14/54 denoting the glass price of $14.00 and the full bottle price of $54.00. You would probably have an aneurysm.

There are menus that are hard to read, needlessly obscure and intimidating, and there are menus that treat you like a 4 year old. I always pay attention to that when I read one for the first time. Your customers are going to have varying degrees of food knowledge, and it's tough to have a menu that reads well to a wide audience. Non-redundant, impressive, descriptive, and approachable can be tough to pull off.

[Michael]

Typically I try to identify a few ingredients I like on a dish and hope like hell I don't step on a landmine.

I also occasionally google terms on my cell phone.

[jim]

How about just 14/54 denoting the glass price of $14.00 and the full bottle price of $54.00. You would probably have an aneurysm.

There are menus that are hard to read, needlessly obscure and intimidating, and there are menus that treat you like a 4 year old. I always pay attention to that when I read one for the first time. Your customers are going to have varying degrees of food knowledge, and it's tough to have a menu that reads well to a wide audience. Non-redundant, impressive, descriptive, and approachable can be tough to pull off.

Yes I would have an aneurysm if I paid $54 for a bottle of wine.

[jim]

Oh you want to know what else pisses me off? Menu's that just list the dollar:

An American Lager (Budweiser) 15.
Red wind (Boone's Farm Grape) 140.

God damn that burns my ass.

Wait. You like that 14.99 business?

We can't be friends.

The Admiral's Feast is $18.99 at my local Red Lobster. Just sayin'

[AWvsCBsteeeerike3]

Wait, so you don't like Crappie because you have to bread it, but you're willing to pay 18.99 for this plate of fried muck?

Ha.



I think this is the biggest waste of money at a restaurant ever. They fry scallops, that is sacreligious. It would be like frying trout!