Phrases to Ban From Restaurant Menus
Chicago Tribune Dning Saff
July 6, 2009
Restaurants, let’s not forget, are in the business of selling you food (emphasis on the word “selling.”) All too often, restaurateurs rely on tired menu cliches that they believe make the food sound better. But we see through it.
“Grilled to perfection”
What is perfection? Can you boil cabbage to perfection? We want a stove with a “perfection” setting.
Having a German tourist say she liked your chicken salad does not make it world-famous.
If it grazed in Idaho, it’s not Kobe. It’s only Kobe if it comes from the Kobe region in Japan.
“Shrimp Scampi”; “Eggplant alla melanzane”; “With au jus”
Respectively interpreted as “shrimp shrimp”; “eggplant in the style of eggplant”; and “with juice.”
Rick Bayless garnishes with microgreens grown in his Bucktown garden. He has the right to say garden fresh. You don’t, Subway.
Whose home? The busboy’s? Restaurant food should be made in the restaurant.
“Melt in your mouth”
If a piece of steak literally or even figuratively melts in your mouth, there’s a good chance it’s not steak.