Is it just my wife and me, or do others object to the ritual recitation of the daily specials at "upscale" restaurants these days?
Wouldn't it be better all around to print these on a sheet of paper and hand them out with the menu?
Sometimes there are so many specials (appetizers plus entrees) that we lose track of them after the first few. And are all the preparation descriptions really necessary? "This is free-range Colorado lamb, grilled over mesquite, and served on a bed of couscous flavored with truffle oil and chopped coriander buds. It comes with carmelized Vidalia onions drizzled with...etc."
Note also that they rarely tell you the price!
What do y'all think?
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