Arri wrote:

> No long recitations of 'specials' which are rarely all that special.
> Chalkboard at the entrance is enough info.

I don't like chalkboards at the entrance. Either you're reading the
chalkboard standing in the way of people going in and out, or you're hustled
past the chalkboard without having time to read it. I think a menu insert is
a much better way of handling it.

Bob

On Jul 30, 10:57*pm, "Bob Terwilliger" >
wrote:
> Arri wrote:
> > No long recitations of 'specials' which are rarely all that special.
> > Chalkboard at the entrance is enough info.
> >
> I don't like chalkboards at the entrance. Either you're reading the
> chalkboard standing in the way of people going in and out, or you're hustled
> past the chalkboard without having time to read it. I think a menu insert is
> a much better way of handling it.

I'm not a big fan of chalk boards or lists at the front of the
restaurant, either, but there are times when these "support" lists are
helpful. (I can only think of two times but there ya go.)

The Ranger

The Ranger wrote:
>
> On Jul 30, 10:57 pm, "Bob Terwilliger" >
> wrote:
> > Arri wrote:
> > > No long recitations of 'specials' which are rarely all that special.
> > > Chalkboard at the entrance is enough info.
> > >
> > I don't like chalkboards at the entrance. Either you're reading the
> > chalkboard standing in the way of people going in and out, or you're hustled
> > past the chalkboard without having time to read it. I think a menu insert is
> > a much better way of handling it.

A well-placed chalkboard never ever blocks the entrance. That's just
stupid. Any restaurant that hustles potential customers past anything
isn't providing good service. Menu inserts cost more and can imply that
the menu doesn't change very often.

>
> I'm not a big fan of chalk boards or lists at the front of the
> restaurant, either, but there are times when these "support" lists are
> helpful. (I can only think of two times but there ya go.)
>
> The Ranger

It's the best way to gauge whether or not one should choose to eat
somewhere different. If the specials are drab or mundane, what does that
say for the rest of the menu?

Arri wrote about restaurant specials:

> It's the best way to gauge whether or not one should choose to eat
> somewhere different. If the specials are drab or mundane, what does that
> say for the rest of the menu?

What if it was something which sounded mundane but which was PERFECTLY
rendered? Suppose it was early asparagus season and the restaurant had
gotten more asparagus than they expected to use, so they offered a special
of hanger steak with asparagus -- not all that exciting to hear, but what if
the steak and asparagus were cooked JUST RIGHT? You probably wouldn't order
it, but you might look at a nearby table and wish you had.

Bob

On Sat, 31 Jul 2010 22:30:57 -0700, Bob Terwilliger wrote:

> Arri wrote about restaurant specials:
>
>> It's the best way to gauge whether or not one should choose to eat
>> somewhere different. If the specials are drab or mundane, what does that
>> say for the rest of the menu?
>
> What if it was something which sounded mundane but which was PERFECTLY
> rendered? Suppose it was early asparagus season and the restaurant had
> gotten more asparagus than they expected to use, so they offered a special
> of hanger steak with asparagus -- not all that exciting to hear, but what if
> the steak and asparagus were cooked JUST RIGHT? You probably wouldn't order
> it, but you might look at a nearby table and wish you had.
>
> Bob

spear envy.

your pal,
blake

blake murphy wrote:
>
> On Sat, 31 Jul 2010 22:30:57 -0700, Bob Terwilliger wrote:
>
> > Arri wrote about restaurant specials:
> >
> >> It's the best way to gauge whether or not one should choose to eat
> >> somewhere different. If the specials are drab or mundane, what does that
> >> say for the rest of the menu?
> >
> > What if it was something which sounded mundane but which was PERFECTLY
> > rendered? Suppose it was early asparagus season and the restaurant had
> > gotten more asparagus than they expected to use, so they offered a special
> > of hanger steak with asparagus -- not all that exciting to hear, but what if
> > the steak and asparagus were cooked JUST RIGHT? You probably wouldn't order
> > it, but you might look at a nearby table and wish you had.
> >
> > Bob
>
> spear envy.
>
> your pal,
> blake


Given that I hate asparagus, and don't eat beef, that special would tell
me all I need to know LOL.

> > > Arri wrote about restaurant specials:
> > >
> > >> It's the best way to gauge whether or not one should choose to eat
> > >> somewhere different. If the specials are drab or mundane, what does that
> > >> say for the rest of the menu?

It can say, that the place has the confidence to serve some kind of "home/nursery comfort food"
absolutely perfectly cooked. I can instantly think of at least three or four favourite places
whose sophisticated menus have occasionally included, the perfect fish and chips, or mince and tatties, or bread and butter pudding.
They are hugely popular with tourists who want to taste the real thing; but also with locals who have eaten those
simple dishes a zillion times and appreciate the absolute perfection of the art.

One of the most infuriating "special" I've ever encountered , was a fantastic restaurant where the owner occasionally offered scrambled eggs on toast as a main course choice.
I cook pretty wonderful scrambled eggs myself.
For years I told the owner that was ridiculously simple for such a restaurant and such a menu and he replied "you've never tasted my granny's secret recipe and if you ever do, be warned, I will never tell you our secret ingredient".
One day I caved in and ordered it. I have spent YEARS ever since, trying and failing to replicate that absolute perfection :-) He had regular customers who ordered it over and over again, trying to work out what made it so special.


Janet