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Lame Restaurant Websites [moved from Ontario board]

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Lame Restaurant Websites [moved from Ontario board]

j
juno | | Sep 13, 2007 06:22 AM

Many high-end restaurants nowadays have a website extolling the glories of their joints. So perhaps a learned Chowhound could explain to me why menus are often presented on the site, but many times without prices listed for the menu items. It leaves the potential diner with not enough info to decide if he wants to try the place.
Case in point: Il Mulino, a high-end Italian resto on Eglinton Ave. just west of Bathurst, which has much positive mention on Chowhound. Looking a few weeks ago for a new place for an anniversary celebration, I tap into its website, and there's the menu all right, but no prices mentioned. This despite the fact that the joint's substantial wine list comes with all prices listed in detail. But not a peep about menu food prices. Perhaps management thinks it can seduce us into giving the place a shot, loving it despite this gap in info -- and becoming regulars ever after. But my instinct is that, if you won't come clean on menu prices, I'll just try another place. Which I did.
It's only slightly more annoying than restaurants whose website menu bears only a passing resemblance to the menu you get when you sit down at the place. (I'm thinking specifically about an acceptable middle Eastern spot on north Bathurst St.) And that's only slightly more annoying that waiters who recite the daily specials without mentioning prices as well. It used to be that specials were usually priced in the same range as the dishes on the regular menu. But not any more. Many, many specials are substantially higher than the regular menu prices, and woe unto you who opt for the specials without inquiring about prices, for you will find a rude surprise when you get the bill.
But these last two are but niggling complaints. My main beef is resto websites without menu prices. I don't see the advantage to the restaurant, and it's certainly no help to the potential diner. Perhaps someone wiser than I - possibly from the industry itself - could enlighten me as to why.

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