Quotes About Menu

Buffalo Wild Wings is always a good choice.

The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell.

Benny's was more of a restaurant than a bar, assuming you were prepared to be generous with your definition of a restaurant ... A menu board on the wall above had adjustable plastic letters and numbers arranged into the kind of prices that hadn't changed since Elvis died, and the kinds of food choices that had helped kill him.

Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.

Rock shrimp is so generic.

With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party.

If you have good food, people will come to your restaurant.

In the winter, my failsafe dinner party menu has to be my roast chicken or a creamy fish pie with mashed potatoes on top, followed by something like a tarte tatin. My cooking style is quite homely.

The essence of a thoughtful spring menu is bringing the table to life with flavorful color!

And of course she had no idea what the actual member itself looked like, apart from the sisters' surreptitious and intense study of the Elgin Marbles. If it were rather like a piece of liver in texture then it might do well with bacon. That was when she realized the appalling absurdity of what she was doing, coming up with a menu for raw . . . raw cock, that's what the stable lads had called it.

Two avgolemono, dolmades, falafel with hummus," the waiter repeated, writing it all down

He started to look back, but he knew better. That fool always got eaten in the movies. And Nick didn't want to be on anyone's menu.

The power of the negative media around the food industry drives my mind to enact a Woody Allen-ish skit whenever faced with a restaurant menu. For instance, beef translates to "mad cow disease," chicken morphs into "avian flu," fish reconstitutes to "mercury poisoning," and vegetarian option becomes "genetically modified crops." I am unsure what to pick, and moreover who I can trust when my selection is made.

August twenty-sixth: two hundred and fifty covers, thirty-six reservation wait list. The special was an inside-out BLT: mâche, crispy pancetta, and a round garlic crouton sandwiched between two slices of tomato, drizzled with basil aioli.

After menu meeting came a delicious family meal: fried chicken with honey pecan butter, mashed potatoes, coleslaw. As Adrienne slathered her fried chicken with butter she thought happily of all the money she would save on food this summer.

Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like - and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres.

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.

We had only snacks last time, I think it was OK for a day time menu. But this time it will be late night when people gather so we should add some proper meals.

And chicken is boring. Chefs see it as a menu item for people who don't know what they want to eat.

Remember, brunch is only served once a week — on the weekends. Buzzword here, 'Brunch Menu'. Translation? 'Old, nasty odds and ends, and 12 dollars for two eggs with a free Bloody Mary'.

The menu selections for my brother and me expanded somewhat, to include steak-frites and steak hache (hamburger).

chicken is boring. Chefs see it as a menu item for people who don't know what they want to eat.

If a restaurant is known for steak, and doesn't seem to be doing much business, how long do you think those few orders of clams and mussels and lobster and fish have been sitting in the refrigerator, waiting for someone like you to order it? The key is rotation. If the restaurant is busy, and you see bouillabaisse flying out the kitchen doors every few minutes, then it's probably a good bet.

I should put reindeer on our Christmas menu,' I mused out loud. 'Can you picture it? All those crying kids, wondering if that's a chunk of Rudolph or Blitzen lying on their plate?' 'I take it you don't have children,' observed Zamir.