Posts Tagged ‘menus’

Would You Like Some Nibbles and Roughage?

Whatever happened to “appetizers,” “entrees,” and “desserts?" Instead of those traditional categories, many restaurants are opting for cutesy menu sections like "pickings" and "fun bites" instead. Perhaps it's no surprise: Rare are the restaurants that offer the traditional three-course format anymore. Now, often, it's choose-your-own-adventure with a selection of small plates, which range from single [...]

Table Gives Up on Hand-Writing Every Single Menu

For the past year, every page of nearly every menu at Table has been handwritten in pencil. Graphic designer An Ly of D.C.-based The General Design Company was behind the penmanship of the first batch. Ly told Y&H last year that it took her two to three hours to complete each of notebook-style menus, which spanned seven pages front [...]

Price Check: Why Are Some New Restaurants Already Getting More Expensive?

If you thought Le Diplomate was expensive when it opened in April, you should see it now. The white-hot French brasserie from restaurateur Stephen Starr has increased the prices on nearly all of its entrées—anywhere from $1 to $4 per dish. The price tags for hors d’oeuvres, sides, and salads are mostly the same with [...]

Drawn to Drink

Although heavily scripted, most menus don’t have a plot. But at 2 Birds 1 Stone, the basement sister bar to Doi Moi, the weekly changing, hand-drawn cocktail lists from bar manager Adam Bernbach tell a story—or at least constitute works of art. Some of the darker, cinemaesque menus take inspiration from a graphic novel, Stray [...]

Table’s Menus Took Up to 75 Hours to Hand-Write in Pencil

Don't you dare spill on the menus at Frederik de Pue's new Shaw restaurant Table. Each one took two to three hours to hand-write. The seven page notebook-style menus are scrawled in pencil—front and back. Soung Wiser of D.C.-based The General Design Company, which created the menus, says that because the neighborhood vibe of the [...]

Have Restaurant Menus Become Boring?

The librarian at the New York Public Library thinks so — and she has the evidence to prove it in this delightful Chow.com video.

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