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I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?
I think one of the problems when we discuss the Israel-Palestine conflict is people talk too much in terms of, 'What's your preference?,' like politics is a Chinese menu - I'll take one from column A and two from column B. That's not what politics is about.
Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.
At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: 'Which of these items do I least want to order?' Or: 'Which one sounds the least appetizing?' Then order that item.
When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices.
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.
My idea for the Jamison Project was rather like a pickup company. The idea was to give the dancers a taste of the menu. Today, dancers need to try as many companies as possible without having a drop-dead loyalty to me or anyone else. They like to have the leeway to go their own way.
My father died in France, and my sisters and I went over with my mum to bring back his body. I remember going to the funeral parlour in France and being given a laminated menu of coffins, and thinking, surely there is an ice cream at the back of here!
There is a bright spot or two for the Spaniards. French toast has become freedom toast on the Air Force One breakfast menu, but the Spanish omelet is still a Spanish omelet.
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.
I love Taco Bell. Whenever I go there, I could get anything on the menu and be totally happy.
In theory, I stick to how I could eat if I lived a thousand years ago. I take processed foods off the menu, and stick to things I could hunt or gather, with more fruits, vegetables, and nuts - and less meat.
I'm very good at ordering off the menu and eating food that other people cook for me. My husband's a fantastic cook. I always come with a good appetite!
In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu.
Jose Andres Puerta
For Google, the problem with being a free, abundant, and rather infinite set of services is that it's hard to create much of a stir about anything. There are so many major software service options under the 'more' menu on the Gmail page that they've had to go and add a final item called 'even more.'
Dorado Beach's rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories.
Jose Andres Puerta
Holding a menu at arm's length, peering at anything that required reading, made me feel so old.
Babbo's menu is only four pages, but it's overwhelming - there are 20 different pastas in there, a lot of stuff. There is nothing I hate more than a useless, lazy menu with only three appetizers and four entrees.
I'm not a dieter. I have the palate of a 7-year-old boy, although I'm working on it. I order off the kids' menu! I'm working hard to eat more fruit and veggies and round it all out, but I'm a big pretzels and Diet Coke kind of girl.
Back in the early days of international, everybody wanted to customize the menu for every place.
If you're on a budget, Sweetgreen is a new chain of salad bars that are very good but inexpensive. You choose from a menu or customise your own, with some protein, a healthy salad and a great dressing.
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
I don't really seek out vegetarian spots... but mainly, I know how to work a menu no matter where I am.
Getting one bill passed is close to impossible. Ask any kid who has spent a summer in Washington, or better yet a semester, and can't understand how people tolerate its menu of constant frustration. Imagine mastering it.
Martin Luther King, Jr.
Leonardo da Vinci
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