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February 19, 2007



Yes! Fixe that prix! I think you have found one answer to how to deal with your wide range of tastes. I always enjoy seeing ideas already put together by a chef; it's a step beyond looking at all those courses on a set nenu, knowing there has been a lot of thought -- and sometimes even brilliant inspiration -- behind specific pairings and minglings.

Dave Duma

I was glad to hear your comment
"No more recitation that the diner only catches half of..."

This has always been one of my pet peeves about restaurants.... We all have laser printers now, for a few pennies worth of paper and toner, why can't the specials be written and added into the menu? So I get to think about ALL my options?


I ate at an Italian place last night and had an experience that made me think about this post.

I had to send back a plate of pasta last night. I almost never do this, but after one bite I knew I wasn't going to be able to eat it. It had been made correctly, I just didn't like it, which is a chance you take when you order something new. I hate getting something I don’t like because I like sending a plate back only slightly less than pretending everything is fine and not enjoying my meal. I actually *like* and *want* to try unfamiliar foods, sometimes the weirder they are, the better. It’s the procedure of ordering, waiting, tasting, and possibly rejecting a dish (plus being knocked out of sync with my dining companions) that makes me reluctant to do so at restaurants.

If there were samples and/or pictures of the unfamiliar food available *before* I placed my order, that would make all the difference in the world. I imagine diners can ask, but I have not tried because I feel that would be imposing, plus it’s an extra trip for the waiter. I’m not sure if this is feasible for you or not (after all, sampling costs ingredients and labor) but on slow nights or when you have bought ingredients for an item that is just not selling, this approach might be preferable than having the staff eat it.

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