Seriously, if it's an heirloom varietal just fucking say it by name. "Osage Purple tomato" even sounds more impressive in addition to being more specific.
Lol they charge for the amuse bouche and it's optional. How tacky is that? That completely defeats the purpose of an amuse bouche. It's supposed to be a present from the chef essentially to awaken your palate for the meal to come. It seems so greedy and impersonal. It just seems like they are trying to seem chique without putting the substance behind it.
Not at all!!!!! I swipe instead of text & I went to the optometrist Friday to get a my first prescription for progressive lenses so I can read my phone & menus. I had lasik 10+ years ago but I'm around Shakira's age (it sounds better referenced like that) and reading tablets and phones is just a little harder. Give me 7-10 days and I'll try not to duck up again. 😊
This whole menu reads like whoever wrote it is thinking “everyone who eats here has no idea what food is, I’m just gonna make it seem fancy and they’ll pay though the nose”. funny how that never works
Exactly. There aren't any rules to what an amuse bouche can be, but generally it is bite size dish to represent what is to come or a palate awakener, that my brain will just not think of the name of that right now but it's like a suped up broth to really get the taste buds going. It is generally supposed to be on the table when you arrive and not something you order. The idea is to give the meal a more intimate time where the guests get to know the chef a little bit and it feels like the chef is personally invested in your meal rather you just being another dollar sign to them.
I did lol. Very ironic to call it a Price Fixe when so many things are optional (that shouldn't be optional, like the palate awakener in the middle). Also the courses have pretty much no theme unless you buy the most expensive dishes. In which, it's still an overly heavy meal at that point. Such a piss poor menu
I've seen the occasional item with an extra charge, like a fois gras appetizer, but never so many on one menu. Also why are they charging extra for the brussels sprouts, is it because they misspelled it?
i came across this this summer and it kind of ruined the meal. i was wishing we were just given an ordinary menu. prix fixe is prix fixe and too many exceptions isnt fun.
Maybe I'm just sheltered, but what are "nitro shrimp?"
I know some seafood is flash frozen with liquid nitrogen, and I've seen nitro beverages and nitrous oxide, but "nitro shrimp" is a new term for me.
I can't imagine they are pushing the claim that they use frozen seafood or that they are infusing seafood with gas....
Going to leave this here because I actually ended up eating here and I wasn’t paying so I had some fun with it.
Some pretext, the menu is “soul comfort” by definition. I’ve eaten a lot of comfort food, I’ve eaten a lot of soul food, this was not either.
Amuse: we ordered it — a sweet potato polenta cake with duck confit and a spiced blueberry compote. Unbalanced but not terrible, kind of tasted like duck a l’orange honestly.
First Course:
Quail - overcooked, and the basalmic was pungent, the figs were dried.
Nitro shrimp - salty but executed and otherwise seasoned well.
Second course:
Brussels sprouts - lots of bacon and I thought the Brussels were undercooked and under-seasoned. It tasted like corned beef and cabbage which isn’t bad I guess but I didn’t like it.
Bok Choy - had to order it just to know wtf was supposed to happen here. Hear me out… it was actually the best thing I ate. The bok choy was pickled lightly and the lime curd basically behaved like little drops of yuzu concentrate. Idk, not bad and well balanced.
Third course:
Octopus with red mother sauce: my partner ate it and didn’t finish it. I only had one bite and it was some overcooked octopus.
Blue plate: was presented as a lobster curry with shrimp, scallops, and salmon belly. I make and eat a lot of curry, this was just a miss. All of the seafood was over cooked and the curry lacked any kind of punch.
Fourth course:
Brownie - good, it’s a brownie, idk.
Seeet potato bread pudding - second best thing I ate. The crème anglaise was tasty but I didn’t get the moonshine.
Drinks:
Blood orange Prosecco - parter ordered it and liked it.
Beets and condensed milk martini - I fuck with beets hardcore so I liked it but my partner thought it was the worst drink they’ve ever had.
Homemade ginger beer - flavor was fine, could have more bite, entirely flat.
Bill was $194.21 and we’re in a moderately sized city, not in the middle of nowhere.
Hope this takes some mystery out of it for y’all.
Seems kind of tacky and your aumse bouche should be part of the prix fixe experience. The only time I can see additional prices listed is for premium add-ons like lobster tails, premium pieces of beef, or even an additional price for wine pairings.
That one really got me too. There’s finite possibilities to how these two ingredients can taste and how they feel texturally. And none of them are appealing.
I’m actively trying to make it work in my head. Pickled in rice wine vinegar? Some yuzu? Braised, then charred over some wicked broiler? Brushed with a curd?
Honestly, I’d go just to figure out what the fuck the chef is doing here
No, because by definition, amuse bouches are a gift from the Chef.
Charging renders the term obsolete.
They’re also charging for the intermezzo?
Boors.
I’d put actual money on this menu being from a private chef with almost no restaurant experience who got wealthy clients to back their brick and mortar concept
I lived in NYC for 20 years and have seen many prix fixe menus with additional charges for some options. However the more expensive dishes have always been listed last, in order of how expensive.
I have never seen a charge for an amuse bouche (insulting, frankly) or a drink on a prix fixe. Drinks go on the drinks menu.
I'm also not a fan of the the palate cleanser. I have definitely seen charges for optional courses, but not for sorbet. I have a hard time imagining anyone would do that.
Overall this menu is offputting. The bok choy (with lime curd?) the caesar (with sundried tomatoes and olives??) and the octopus (with squid ink pasta in red sauce???) sound actively unpleasant.
As a Pastry Chef I wouldn't even try this. I've worked at a distillery too. I couldn't imagine putting that into a crėme anglaise. That hot corn liquor flavor has no place in that. Then mixed with sweet potato.. there is nothing to balance any of this. Bourbon or a decent citrus liqueur is a better choice always.
Fun new game: who can make the worst selections for a full course meal (all options included)
Amuse - I’m guessing it’s some kind of terrible play on a digestivo
1 - Parmesan spinach dip on focaccia
2 - bok choy and lime curd
Mid - mmmm more citrus palate cleanser
3 - right into the Red sauce octopus baby!
4 - yum pineapple and currants right after garlicky tomatoes
5 - nothing finishes tropical dishes like an earl grey tea with Madeira wine (Jesus in going to vomit just imagining this)
I’ve seen plenty of upcharges before on prix fixe menus, but I’ve never seen so many of them. It looks cheap, especially when you have 3$ upcharges for a fucking ice cream?
Lol that's dumb. That completely defeats the purpose of having an amuse. It's supposed to be like a gift from the house to the guest. It sets the tone for the whole meal.
What in the fuck is hand pulled pork? That sort of implies that pulled pork is like pulled taffy, or some sort of shit.
pulling pork by hand, yes! takes skill and know how. Don't you know?
If you did it, right, the shit falls apart it's not a skill.
Restaurant is trying to maximize profits. Why would anyone be offended by this? Every other business does the exact same thing. Unusual times call for unusual solutions.
No this menu is one of the worst any of us have read. There is no flow of flavors, up charges for courses that shouldn't have them. You can't pair any of these courses. Plus some dishes are just awful.
Sorry to sound so ignorant…but I’ve never had a chef’s dinner like this so I don’t know how it works: assuming there are no prices next to the dishes, are you served small portions of each of these items or do you choose from course 1, 2, and so on? How long does a meal like this last? Wouldn’t all this good and wine put someone in a food coma, like after a huge thanksgiving dinner? I would love to do this someday…I hear about fancy chef’s restaurant like The French Laundry and I just can’t imagine spending that much on a dinner for the experience. (But I still dream about it!)
A prix fixe menu is usually a fixed price menu with a certain number of courses, usually 4-7, sometimes more. You basically pay up front for the experience of a chef-procured limited selection meal program at a premium but less than you may pay if your ordered a la carte for the same number of courses. The reason this menu is getting some shock value is because there are “premium” items that require an additional cost that aren’t necessarily “premium” options (foie, lobster, caviar, etc.) when the idea of prix fixe is that it’s all covered in the fixed price. On top of that, the experience sometimes (read: usually) includes an amuse bouche which is a small bite of food provided by the chef to welcome you to the experience. It’s just an unconventional setup and threw me for a loop when reading it over.
I've seen a few where a steak perhaps may have an addendum price but this is a little ridiculous. This looks like a kid just out of culinary school. A little bit of knowledge and no experience.
Don’t know if against rules but quick search revealed location of restaurant. Has 4.6 reviews on google. So even tho food menu seems ridiculous it probably suits its demographic well
A fixed proce menu means that it should be 1 cost for everything yet you have at least 19 "Add ons". Up the price of the menu and remove those add ons. If you dont like it remove those plate, that's a huge menu for fixed price there can be three items per section and that should be more than enough.
Try to have a theme, these plates are all over the place.
This menu's boring. They are charging extra for their best sellers, clearly. Except for the catch, that's probably a waste issue. Charging extra for the amuse,... Maybe they don't want to actually make it. It's another thing to prep, they are probably burning money with a menu no one cares about. I'm curious of the prix base price.
Looks like it was written out by someone who has never used Microsoft suite before.
I should bold, underline, and italicize 65% of this document. That’ll make the important parts REALLY stand out amongst the other 35%.
This reads like the menu of someone who worked at captain d's and Applebee's, and then watched some YouTube videos and Netflix chef tables episodes and then talked themselves into a chef job.
This seems like a catering menu, no? So as the client who is organizing an event you can choose to have an amuse and choose to have a cleanser.
You are also usually picking one or two dishes in each course, not presenting all of these to sitting guests. Hence the uncharged options.
This isn’t a menu you’d get presented with at a table, it’s the options the venue will give you as an orgnizer of a dinner/event to customize your final menu/meal for that event.
If they cook like they write menus, it will be inconsistent and come out different every time.
Also, this menu is pretty uninspired. I wonder what the Blue Plate Special is - traditionally would be the value priced plate, but it's $10 more than whatever the "price fixed amount it" as a surcharge, so it must be chicken fried steak.
This is a really weird fucking menu. It’s all over the place, looks like a culinary school student.
Anyways, no it’s not crazy to charge extra for certain apps, Michelin places always have supplements for caviar bites and sea urchin bites and what not
I have seen upgrades and optional courses on prix fixe but never an extra charge for amuse bouche or palate cleanser. And I don’t like it one bit.
I also don’t like the way they are mixed in, they should be at the bottom of each section, maybe with extra space between (I’m a graphic designer by day).
And also not be half the damn menu.
I don't know if there's a rule of thumb as to how many items can have an upcharge on a prix fixe menu, but when there's one on almost every item, it pretty much kills the "prix fixe" aspect of it. This is just ridiculous.
This is professional grade tacky. I've seen upcharges on Prix Fixe - the French Laundry has one, but it's for a really special item - A5 Wagyu, Caviar, going from a chef's choice champagne to like Krug.
These people are charging for sorbet. They charge for an amuse bouche. Da Fuq.
Why the fuck is tomato sauce listed as Red Mother Sauce?
That's some hoity ass bs if I've ever seen it.
Boutique tomato is also bad. Must be Balenciaga tomato.
I guess heirloom is too passé?
Boutique sound cooler than tricolor heirloom babies these days
Seriously, if it's an heirloom varietal just fucking say it by name. "Osage Purple tomato" even sounds more impressive in addition to being more specific.
Op ate at the place too. Go find his comment. Apparently the place sucked as bad as the menu reads.
soigné af chef
I recommend avoiding red mother sauce when trying to slide your Italian sausage meatloaf.
Just put a towel down
I too save it for later.
🤮
>Must be Balenciaga tomato. I definitely won't pay extra for red mother sauce, I get that free at home from time to time if i am not careful.
This comment is so underrated it hurts.
can i offer you a nice Farm Egg (+4) in these trying times?
If they are trying to go French it should be sauce tomat
Pft I can get tomato sauce at Walmart, but I've NEVER seen red mother sauce.
Placenta
And why is it served with both octopus/ scallops w/ squid-ink pasta and meatloaf sliders.
Lol they charge for the amuse bouche and it's optional. How tacky is that? That completely defeats the purpose of an amuse bouche. It's supposed to be a present from the chef essentially to awaken your palate for the meal to come. It seems so greedy and impersonal. It just seems like they are trying to seem chique without putting the substance behind it.
And to charge for the palette cleanser too!!!! Edit: Oops! 🎨 was my typo. Maybe I could get a job there writing menus. ✍🏽
Palates are for tasting. Palettes are for paint. Pallets are for shipping stuff. Autocucumber sucks.
Awe, that was pleasing to read! 🙏🏽 I may have eaten an edible but I can still slice an autocucumber!
Mmmm, edible. I promise that I'm not an asshole, but that's one homophonic error that I cannot be quiet about, lol. Have an excellent evening!
Not at all!!!!! I swipe instead of text & I went to the optometrist Friday to get a my first prescription for progressive lenses so I can read my phone & menus. I had lasik 10+ years ago but I'm around Shakira's age (it sounds better referenced like that) and reading tablets and phones is just a little harder. Give me 7-10 days and I'll try not to duck up again. 😊
I regret to inform you that I'm stealing your auto cucumber joke and giving you no credit whatsoever
To be fair his name is Armando.
This whole menu reads like whoever wrote it is thinking “everyone who eats here has no idea what food is, I’m just gonna make it seem fancy and they’ll pay though the nose”. funny how that never works
for real all of this seems not that elevated and not that good. how are we still pretending mac and cheese is fancy if there's white cheese in it
I've always been told an amuse Bouche is supposed to be a gift from the chef
I’d say it defeats to the purpose of a prix fixe
Right? I feel like I’ve seen prefixes with like ONE item Up-charged … not an up charge option in every single course?
Yeah I can understand that if there’s like, a steak offered and most of the rest are pasta and chicken. But this menu seems pretty meh to me.
Chefs really phoning this one in
Tacky af. I feel like whoever wrote this menu just wanted to put the words “amuse bouche” on a piece of paper.
Thanks for explaining wth an amuse Bouche was with your explanation! So it’s not a specific dish but a chefs choice opener?
Exactly. There aren't any rules to what an amuse bouche can be, but generally it is bite size dish to represent what is to come or a palate awakener, that my brain will just not think of the name of that right now but it's like a suped up broth to really get the taste buds going. It is generally supposed to be on the table when you arrive and not something you order. The idea is to give the meal a more intimate time where the guests get to know the chef a little bit and it feels like the chef is personally invested in your meal rather you just being another dollar sign to them.
Consommé?
Did you read the rest of the menu 😂?
I did lol. Very ironic to call it a Price Fixe when so many things are optional (that shouldn't be optional, like the palate awakener in the middle). Also the courses have pretty much no theme unless you buy the most expensive dishes. In which, it's still an overly heavy meal at that point. Such a piss poor menu
I worked in fine dining for about 7 years and all I can say is, exactly.
I've seen the occasional item with an extra charge, like a fois gras appetizer, but never so many on one menu. Also why are they charging extra for the brussels sprouts, is it because they misspelled it?
i came across this this summer and it kind of ruined the meal. i was wishing we were just given an ordinary menu. prix fixe is prix fixe and too many exceptions isnt fun.
“I don’t think that word means what you think it means.”
This is the answer...
Someone failed French.
ANYBODY WANT A PEANUT???
[удалено]
The formatting alone makes me not want to eat there
Looks like a pretentious résumé at first glance
And in fucking Calibri of all fonts. SMH
Thank you for mentioning the horror that is Calibri. This looks like a taped up sign reading “restroom out of order” at a dental hygienist’s office.
Hahahaha same here
Yes like “add foie course” not an up charge for “nitro shrimp” What is this place? It looks awful…
That’s because you haven’t experienced the wonder and mystery of Blue Plate Special
Maybe I'm just sheltered, but what are "nitro shrimp?" I know some seafood is flash frozen with liquid nitrogen, and I've seen nitro beverages and nitrous oxide, but "nitro shrimp" is a new term for me. I can't imagine they are pushing the claim that they use frozen seafood or that they are infusing seafood with gas....
Bayou style shrimp over Parmesan grits according to this menu. Otherwise, no clue. Just a made up name like “bang bang shrimp”
Going to leave this here because I actually ended up eating here and I wasn’t paying so I had some fun with it. Some pretext, the menu is “soul comfort” by definition. I’ve eaten a lot of comfort food, I’ve eaten a lot of soul food, this was not either. Amuse: we ordered it — a sweet potato polenta cake with duck confit and a spiced blueberry compote. Unbalanced but not terrible, kind of tasted like duck a l’orange honestly. First Course: Quail - overcooked, and the basalmic was pungent, the figs were dried. Nitro shrimp - salty but executed and otherwise seasoned well. Second course: Brussels sprouts - lots of bacon and I thought the Brussels were undercooked and under-seasoned. It tasted like corned beef and cabbage which isn’t bad I guess but I didn’t like it. Bok Choy - had to order it just to know wtf was supposed to happen here. Hear me out… it was actually the best thing I ate. The bok choy was pickled lightly and the lime curd basically behaved like little drops of yuzu concentrate. Idk, not bad and well balanced. Third course: Octopus with red mother sauce: my partner ate it and didn’t finish it. I only had one bite and it was some overcooked octopus. Blue plate: was presented as a lobster curry with shrimp, scallops, and salmon belly. I make and eat a lot of curry, this was just a miss. All of the seafood was over cooked and the curry lacked any kind of punch. Fourth course: Brownie - good, it’s a brownie, idk. Seeet potato bread pudding - second best thing I ate. The crème anglaise was tasty but I didn’t get the moonshine. Drinks: Blood orange Prosecco - parter ordered it and liked it. Beets and condensed milk martini - I fuck with beets hardcore so I liked it but my partner thought it was the worst drink they’ve ever had. Homemade ginger beer - flavor was fine, could have more bite, entirely flat. Bill was $194.21 and we’re in a moderately sized city, not in the middle of nowhere. Hope this takes some mystery out of it for y’all.
Whoever wrote this menu should be served as optional course 7.
Whoever wrote this doesn't have enough substance or flavour for one bite. Just throw the whole restaurant away.
No and judging by that menu I wouldn’t expect much.
This menu is everywhere. What is going on?!?!
Seems kind of tacky and your aumse bouche should be part of the prix fixe experience. The only time I can see additional prices listed is for premium add-ons like lobster tails, premium pieces of beef, or even an additional price for wine pairings.
The amuse bouche is my favorite thing to do. It's a little treat I get to make someone. I'd be pissed as this chef.
Charred baby bok choy and lime curd, huh?
That one really got me too. There’s finite possibilities to how these two ingredients can taste and how they feel texturally. And none of them are appealing.
I’m actively trying to make it work in my head. Pickled in rice wine vinegar? Some yuzu? Braised, then charred over some wicked broiler? Brushed with a curd? Honestly, I’d go just to figure out what the fuck the chef is doing here
This made me scream
No, because by definition, amuse bouches are a gift from the Chef. Charging renders the term obsolete. They’re also charging for the intermezzo? Boors.
This seems very... amateurish
I’d put actual money on this menu being from a private chef with almost no restaurant experience who got wealthy clients to back their brick and mortar concept
Looks like a project from somebody in culinary school
Someone's about to kitchen manage an Applebee's.
My KM would laugh this clown out the door.
I’ve never seen a menu that looks like a memo before, this is some windows 95 ms word clippy type of menu format
It took me several comments to realize this was not just a typed list
I lived in NYC for 20 years and have seen many prix fixe menus with additional charges for some options. However the more expensive dishes have always been listed last, in order of how expensive. I have never seen a charge for an amuse bouche (insulting, frankly) or a drink on a prix fixe. Drinks go on the drinks menu. I'm also not a fan of the the palate cleanser. I have definitely seen charges for optional courses, but not for sorbet. I have a hard time imagining anyone would do that. Overall this menu is offputting. The bok choy (with lime curd?) the caesar (with sundried tomatoes and olives??) and the octopus (with squid ink pasta in red sauce???) sound actively unpleasant.
Nah octopus with squid ink pasta is delicious if you do it right. Which you know they won't.
In _tomato sauce?_
Squid ink pasta means this is a culinary student whose been a private chef for new money for maybe two years and then got ambitious with naive backers
They have better thought out menus in the back section of The Profesional Chef text book.
“Moonshine crème anglaise”? Why?
"Here's some flavorless liquor sauce." You know it's because they thought it sounded cool.
Could you imagine if you could actually get the heat of high proof alcohol in a crème anglaise? Jesus it’s like an epicac
As a Pastry Chef I wouldn't even try this. I've worked at a distillery too. I couldn't imagine putting that into a crėme anglaise. That hot corn liquor flavor has no place in that. Then mixed with sweet potato.. there is nothing to balance any of this. Bourbon or a decent citrus liqueur is a better choice always.
Fun new game: who can make the worst selections for a full course meal (all options included) Amuse - I’m guessing it’s some kind of terrible play on a digestivo 1 - Parmesan spinach dip on focaccia 2 - bok choy and lime curd Mid - mmmm more citrus palate cleanser 3 - right into the Red sauce octopus baby! 4 - yum pineapple and currants right after garlicky tomatoes 5 - nothing finishes tropical dishes like an earl grey tea with Madeira wine (Jesus in going to vomit just imagining this)
Lol. Savage but accurate.
Not very Fixe, huh?
Prix Flux.
I thought it was a prep list
I’ve seen plenty of upcharges before on prix fixe menus, but I’ve never seen so many of them. It looks cheap, especially when you have 3$ upcharges for a fucking ice cream?
Prix fixe with 7 entree options? How many fucking entrees does the a la carte menu have? Sheesh.
Looks like someone just got out of school, they formatted the thing like lecture notes
Lol that's dumb. That completely defeats the purpose of having an amuse. It's supposed to be like a gift from the house to the guest. It sets the tone for the whole meal.
Sir. This is a Wendys
Wtf am I reading.
what's the base charge?
Why is the first header not capitalized??
It's completely contradictory that the "blue plate special" is the most expensive add on.
You pay extra and have no idea what it even is. Wtf.
I like that the blue plate special is the most expensive add on... You can almost get lost in how bad that menu is...
Prix Fixe? More like bullshit.
This menu has the energy of "the local trendy/hip resteraunt does fine dining "
This reads like someone who’s watched a ton of food network and has no idea what they’re doing.
100% sounds like they got all their cooking tips from top chef, but left out crudo cuz raw fish is icky.
Upgrades are normal... this is absurd. But also why "vegan ice cream" if there's essentially no other vegan food on the menu?! Such odd choices.
Must guests also leave a deposit on the silverware?
Not a chef, but this is a sad AF prix fixe. I’d guess this is coming out of a flyover state.
This menu is a hot mess
This is unlike any prix fixe menu i have ever seen...way to much going on!
The number of cheap add ons to this menu is offensive. Charge 10 dollars more and give everyone the same experience.
Whoever made this menu is a total hack
I’m not a fan of this menu. It feels like it’s about the chef. Like someone trying to prove themselves before they’re quite ready.
What the fuck is this menu? Is it Italian? Japanese? American Southern? Who the hell pays for a sorbet palate cleanser?
When half of your Prix Fixe menu inlcudes an upcharge you are no longer doing a Prix Fixe Menu. This hurts my brain
What in the fuck is hand pulled pork? That sort of implies that pulled pork is like pulled taffy, or some sort of shit. pulling pork by hand, yes! takes skill and know how. Don't you know? If you did it, right, the shit falls apart it's not a skill.
It's not an amuse bouche if a) it has to be ordered and b) it isn't a gift from the kitchen
If a prix fixe menu has a slider on it, I’m probably not gonna order it
This menu looks like it was put together by first year culinary students.
NAME THE RESTAURANT!!!
Lmao this is just a menu tf
This is what’s called a table d hote style menu, however, there is no continuity here at all, it’s terrible
Restaurant is trying to maximize profits. Why would anyone be offended by this? Every other business does the exact same thing. Unusual times call for unusual solutions.
No this menu is one of the worst any of us have read. There is no flow of flavors, up charges for courses that shouldn't have them. You can't pair any of these courses. Plus some dishes are just awful.
Bok choy
Thought for sure I was on the r/Psych sub.
Burn it.
This seems pretty common in Las Vegas
Shitty menu. All of it.
This is just a menu
Immediate pass
It’s premix fixe but not really
That would barely qualify as Prix Fixe. Sounds like a regular menu with extra steps to me, and a way to advertise one price but charge another.
Sorry to sound so ignorant…but I’ve never had a chef’s dinner like this so I don’t know how it works: assuming there are no prices next to the dishes, are you served small portions of each of these items or do you choose from course 1, 2, and so on? How long does a meal like this last? Wouldn’t all this good and wine put someone in a food coma, like after a huge thanksgiving dinner? I would love to do this someday…I hear about fancy chef’s restaurant like The French Laundry and I just can’t imagine spending that much on a dinner for the experience. (But I still dream about it!)
A prix fixe menu is usually a fixed price menu with a certain number of courses, usually 4-7, sometimes more. You basically pay up front for the experience of a chef-procured limited selection meal program at a premium but less than you may pay if your ordered a la carte for the same number of courses. The reason this menu is getting some shock value is because there are “premium” items that require an additional cost that aren’t necessarily “premium” options (foie, lobster, caviar, etc.) when the idea of prix fixe is that it’s all covered in the fixed price. On top of that, the experience sometimes (read: usually) includes an amuse bouche which is a small bite of food provided by the chef to welcome you to the experience. It’s just an unconventional setup and threw me for a loop when reading it over.
This is a truly upsetting and strange menu - would love to see pictures of this food
Well, I have now.
I would pull out a red pen and mark it up
"The amuse is free..."
This can't be real
How much was the base price?
That menu is wack
This menu has special needs regardless.
This reads like someone who failed out of culinary school
This menu is confusing and annoying. Way too many "options" for a prix fixe.
I've seen a few where a steak perhaps may have an addendum price but this is a little ridiculous. This looks like a kid just out of culinary school. A little bit of knowledge and no experience.
Fees pricks?.
That’s an abomination. The whole damn thing.
Don’t know if against rules but quick search revealed location of restaurant. Has 4.6 reviews on google. So even tho food menu seems ridiculous it probably suits its demographic well
I think this is a “prix variable” menu.
The restaurant should pay me for the displeasure of drinking a hot toddy in the summer. WTAF?
A fixed proce menu means that it should be 1 cost for everything yet you have at least 19 "Add ons". Up the price of the menu and remove those add ons. If you dont like it remove those plate, that's a huge menu for fixed price there can be three items per section and that should be more than enough. Try to have a theme, these plates are all over the place.
I'd definitely take the fresh catch girlfriend for the upcharge!
There are a lot of variables in that fixed price menu. Not impressed.
This menu's boring. They are charging extra for their best sellers, clearly. Except for the catch, that's probably a waste issue. Charging extra for the amuse,... Maybe they don't want to actually make it. It's another thing to prep, they are probably burning money with a menu no one cares about. I'm curious of the prix base price.
Looks like it was written out by someone who has never used Microsoft suite before. I should bold, underline, and italicize 65% of this document. That’ll make the important parts REALLY stand out amongst the other 35%.
So-many-other-things
Looks the Cheesecake Factory beat out Taco Bell in The Franchise Wars after all. I'd like to finish serving my sentence.
"Hand Pulled Pork" yeah buddy when I'm having pork the method in which it's pulled isn't up there in importance for me.
These dishes don’t look very good. The ingredient pairings are questionable at best. Maple and cilantro? No thanks. That Caesar is an abomination.
This reads like the menu of someone who worked at captain d's and Applebee's, and then watched some YouTube videos and Netflix chef tables episodes and then talked themselves into a chef job.
This seems like a catering menu, no? So as the client who is organizing an event you can choose to have an amuse and choose to have a cleanser. You are also usually picking one or two dishes in each course, not presenting all of these to sitting guests. Hence the uncharged options. This isn’t a menu you’d get presented with at a table, it’s the options the venue will give you as an orgnizer of a dinner/event to customize your final menu/meal for that event.
No, this was the menu at the table.
Well then, thats a dumb fucking menu and I agree with you!
Water for Chocolate in Baltimore
Here's our single price menu for $125... plus the $35 we're going to add on if you want anything good.
Charging for an amuse sort of makes it something else right?
r/cringe
What does WFC mean?
If they cook like they write menus, it will be inconsistent and come out different every time. Also, this menu is pretty uninspired. I wonder what the Blue Plate Special is - traditionally would be the value priced plate, but it's $10 more than whatever the "price fixed amount it" as a surcharge, so it must be chicken fried steak.
That cannot be a Prix Fixe menu. Red mother sauce? Wtf?
This whole menu made me angry lol
I haven’t. I always thought it was a gift from the chef and not something you could request even if you wanted to pay for it.
honestly... there are a lot of other problems with this menu... it just smells of desperate and stupid
Doesn't make sense. Literally does not make sense. This will be my Reddit education nugget of the day. That a Prix Fixe is not always a Prix Fixe...
This is a really weird fucking menu. It’s all over the place, looks like a culinary school student. Anyways, no it’s not crazy to charge extra for certain apps, Michelin places always have supplements for caviar bites and sea urchin bites and what not
Why no vegetarian option for entree?
Hand pulled pork
The only thing I’ve ever paid additionally for on a prix fixe is a wine pairing
This menu looks like shit.
Looks like a Culinary school project that got an F
What the actual fuck is that toddy? Hot water, whisky, lemon, honey; not a bastardised cup of tea.
Anyone know what WFC means in this context?
The percentage of supplement items on this menu is a disgrace. Would avoid.
I'm already paying $120 for this menu and drinks...why not just make the amuse and palate cleanser compulsory?
I have seen upgrades and optional courses on prix fixe but never an extra charge for amuse bouche or palate cleanser. And I don’t like it one bit. I also don’t like the way they are mixed in, they should be at the bottom of each section, maybe with extra space between (I’m a graphic designer by day). And also not be half the damn menu.
What an absolutely horrid sounding menu.
So like a menu, with multiple options, and multiple price points, based on the customers taste preferences. You know like… a menu.
I don't know if there's a rule of thumb as to how many items can have an upcharge on a prix fixe menu, but when there's one on almost every item, it pretty much kills the "prix fixe" aspect of it. This is just ridiculous.
This is professional grade tacky. I've seen upcharges on Prix Fixe - the French Laundry has one, but it's for a really special item - A5 Wagyu, Caviar, going from a chef's choice champagne to like Krug. These people are charging for sorbet. They charge for an amuse bouche. Da Fuq.
Why are hot toddys on a summer menu thats not the right vibe at all
The inconsistencies in capitalization are throwing me off, especially "Bok choy," maybe they think Bok is a city?
Why is it typed out like a resume to get in to state school?
What a terrible 'menu'
Hand pulled pork? What a weird thing to write
This is a very shitty chef !!
This guy’s been open since 2006?! This menu is bad news. I really thought it was the brainchild of someone with little experience.