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Random Food Questions Thread - Page 399

post #5971 of 7190
I was catching up on some of my reader feeds and read this. Since I've never sat for a tasting menu I'm a bit out of my element. Thoughts:

http://blogs.reuters.com/felix-salmon/2013/01/07/the-tasting-menu-backlash/
post #5972 of 7190
Quote:
Originally Posted by Rambo View Post

I was catching up on some of my reader feeds and read this. Since I've never sat for a tasting menu I'm a bit out of my element. Thoughts:
http://blogs.reuters.com/felix-salmon/2013/01/07/the-tasting-menu-backlash/
I've been waiting to use this:
post #5973 of 7190
Tasting menus are problematic in some ways, and not in others, but Felix Salmon doesn't have much of a concept as to why, or much of a clue about a lot of things he references. I remember when he wasn't such a caricature of himself.
post #5974 of 7190
thanks foodguy, that makes sense.

I wonder why the cookie press is spelled that way...kind of kooky
post #5975 of 7190
Quote:
Originally Posted by itsstillmatt View Post

Tasting menus are problematic in some ways, and not in others, but Felix Salmon doesn't have much of a concept as to why, or much of a clue about a lot of things he references. I remember when he wasn't such a caricature of himself.
corby kummer is a friend, but i thought that piece was ridiculous. if you don't want a long tasting menu DON'T GO TO RESTAURANTS THAT SERVE THEM. it's not rocket science. i remember being at a dinner years ago at the french laundry where he complained loudly and bitterly because all he wanted was a green salad.
post #5976 of 7190
Is corby kummer another milt joke?
post #5977 of 7190
he has been. poor guy. imagine that name in junior high ... or on styleforum!
post #5978 of 7190
Quote:
Originally Posted by foodguy View Post

corby kummer is a friend, but i thought that piece was ridiculous. if you don't want a long tasting menu DON'T GO TO RESTAURANTS THAT SERVE THEM. it's not rocket science. i remember being at a dinner years ago at the french laundry where he complained loudly and bitterly because all he wanted was a green salad.

corby kummer?
post #5979 of 7190
What I really dislike is when a place has an a la carte menu but they make it twice as expensive to assemble a decent meal vs. just having their tasting menu. Why not just eliminate the a la carte as it's rather obvious you do not want people ordering from it.
post #5980 of 7190
Quote:
Originally Posted by Piobaire View Post

What I really dislike is when a place has an a la carte menu but they make it twice as expensive to assemble a decent meal vs. just having their tasting menu. Why not just eliminate the a la carte as it's rather obvious you do not want people ordering from it.
because the prix fixe gives them a chance to a) balance ingredient costs; and b) better predict sales of the items that are on it. it's simple capitalism ... it's cheaper to do it that way.
post #5981 of 7190
i notice that often the portions on prix fix menus are smaller than the a la carte menu.
post #5982 of 7190
Quote:
Originally Posted by gomestar View Post

i notice that often the portions on prix fix menus are smaller than the a la carte menu.
they probably are ... the restaurant knows they're going to be served as part of a multi-course menu, rather than someone coming in just for the one dish.
post #5983 of 7190
Quote:
Originally Posted by foodguy View Post

because the prix fixe gives them a chance to a) balance ingredient costs; and b) better predict sales of the items that are on it. it's simple capitalism ... it's cheaper to do it that way.

I thought about that but didn't come up with that conclusion. I decided that in a place that has both a la carte it's more the ease of preparing a known set of courses vs. random ones tables throw at you. They should be able to food cost dishes equally as well, and the very fact an a la carte menu exists, means there will be the same chance for random over or under utilization of any given dish. I will agree that forecasting use of each item and ingredient would be easier and tighter in an all tasting menu place but think the premium at mixed joints is mainly to make it easier on the staff.

Just my opinion and one I'm not wedded to that tightly...but I really think a large part of it is for the quality of life of the staff.
post #5984 of 7190
Quote:
Originally Posted by foodguy View Post

they probably are ... the restaurant knows they're going to be served as part of a multi-course menu, rather than someone coming in just for the one dish.

this supposed 'family style' eating is big now down here. small plates that you're supposed to share. but they're too small and too expensive to be able to share them reasonably without needing to rob a 7-11 first.
post #5985 of 7190
Quote:
Originally Posted by Rambo View Post

this supposed 'family style' eating is big now down here. small plates that you're supposed to share. but they're too small and too expensive to be able to share them reasonably without needing to rob a 7-11 first.

Now *this* drives me nuts. Big in New York as well, and I do not get it.
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