menu writing is a strange thing to be honest , you have to balance what way and what dishes the customer wants and want you would like to cook which i can assure yo are very different things , to give an example steak the usual trio sirloin fillet and ribeye wouldn’t make the cut , for me the filet is tender yes but lacks any flavour sirloin has more flavour but is well blaa just yea blaa the ribeye is the best of the three and sells the least , where as the feather blade or bavette steak has oodles of flavour yes not tender but for me it is always about flavour, what else matters really just flavour in all senses really isn’t it a flavour packed meal , relationship, life , you don’t want any to be blaa , a night out a great conversation life is all about flavour isn’t,
oh yes menus it is the same on starts , a lot of the best sellers are there for the customer not the chef , and you might think well yes that’s why i go there they have so and so on the menu, but shouldn’t you be going to a restaurant to try something different something you wouldn’t normally have , something by the chef his dish his way , what are you afraid of …….. worst thing ever is someone saying they wouldn’t like that and then saying they have never had it but wouldn’t like it , sweet baby Jesus , if you always took that you would never eat or drink anything ever what a waste of a life , one of life’s greatest joys is eating.
it is one of the purest things really , so go to restaurant that are chef lead , how do youo know if they are…. look at the menu it will tell you everything you need to know , same old stuff on it as everywhere else or things on it you dont know combinations you never heard of then thats chef lead.
traleeculinarygangsters 