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(Food and Wine)   If the menu in your favorite eating place looks a bit different on your post-covid return, there's a reason why   (foodandwine.com) divider line
    More: Followup, Restaurant, New York City, Foie gras, Menu, Culinary art, Chef, Opuntia, Chefs  
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926 clicks; posted to Food » on 22 Apr 2021 at 9:45 AM (13 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



16 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-04-22 9:23:43 AM  
hwedupbap

Now you're just making words up.
 
2021-04-22 10:05:06 AM  
That was a very interesting article,and chefs have been brilliantly thoughtful putting together fine dining menus. After reading that, for the first time in over a year I really want to go to a restaurant.
 
2021-04-22 10:13:39 AM  

lindalouwho: That was a very interesting article,and chefs have been brilliantly thoughtful putting together fine dining menus. After reading that, for the first time in over a year I really want to go to a restaurant.


I got takeout that wasn't curbside or drive-thru for the first time in 13 months yesterday. God I missed good food.
 
2021-04-22 10:19:05 AM  
More focus, more seasonal, more local? Sounds good
 
2021-04-22 10:30:24 AM  
The menu changed? It's hard to tell from the car window, looking past the plastic clown head.
 
2021-04-22 10:31:38 AM  
So, um guys, how do we sell this supply chain farkery to the foodies?
 
2021-04-22 10:35:49 AM  

parrellel: So, um guys, how do we sell this supply chain farkery to the foodies?


More buzzwords, stat!
 
2021-04-22 10:36:58 AM  

lindalouwho: That was a very interesting article,and chefs have been brilliantly thoughtful putting together fine dining menus. After reading that, for the first time in over a year I really want to go to a restaurant.


agreed. I am glad to hear they are try-harder, rather than resorting to e.g. even lower tiers of frozen Sysco/Sodexho.
 
2021-04-22 10:46:57 AM  
I'm all for focused menus.

Not every restaurant needs to offer mac & cheese or a poke bowl or grilled halloumi.
 
2021-04-22 11:41:33 AM  

tintar: lindalouwho: That was a very interesting article,and chefs have been brilliantly thoughtful putting together fine dining menus. After reading that, for the first time in over a year I really want to go to a restaurant.

agreed. I am glad to hear they are try-harder, rather than resorting to e.g. even lower tiers of frozen Sysco/Sodexho.


Butbutbut Sysco is the only place I know to get pizza pockets (*gasp!*), and breaded cauliflower for deep frying. Delicious, delicious farty cauliflower just begging for habanero tobasco ranch fer dippin'.
 
2021-04-22 12:47:24 PM  

Dafatone: lindalouwho: That was a very interesting article,and chefs have been brilliantly thoughtful putting together fine dining menus. After reading that, for the first time in over a year I really want to go to a restaurant.

I got takeout that wasn't curbside or drive-thru for the first time in 13 months yesterday. God I missed good food.


I...um....

I'm always a bit saddened by people who don't seem to like their own cooking. Like any skill, improving it takes practice, starting small and taking incremental steps, and consulting multiple expert sources.

But cooking is a skill you can use literally every day, to the benefit of both your health and bank account.
 
2021-04-22 2:50:43 PM  
W/out reading the article, my guess would be:

1. Staff shortages -- need to adjust for how long it takes to prep/cook/serve a particular dish based on staff on hand.
2. Ingredient shortages -- self explanatory.
3. Ensuring your menu can travel well for delivery or curbside pickup; curate the entire menu for dine/in/pickup/delivery.

Did I win?
 
2021-04-22 3:11:09 PM  

blodyholy: W/out reading the article, my guess would be:

1. Staff shortages -- need to adjust for how long it takes to prep/cook/serve a particular dish based on staff on hand.
2. Ingredient shortages -- self explanatory.
3. Ensuring your menu can travel well for delivery or curbside pickup; curate the entire menu for dine/in/pickup/delivery.

Did I win?


Does 1/3 count as "winning"?
 
2021-04-22 3:14:37 PM  

Embden.Meyerhof: blodyholy: W/out reading the article, my guess would be:

1. Staff shortages -- need to adjust for how long it takes to prep/cook/serve a particular dish based on staff on hand.
2. Ingredient shortages -- self explanatory.
3. Ensuring your menu can travel well for delivery or curbside pickup; curate the entire menu for dine/in/pickup/delivery.

Did I win?

Does 1/3 count as "winning"?


3rd place would be my wager....but hey, at least I kept with tradition of not RTFA and got one right :)
 
2021-04-22 3:17:46 PM  
blodyholy:

3rd place would be my wager....but hey, at least I kept with tradition of not RTFA and got one right :)

Well, if you want to actually place, you need to guess all nine.
 
2021-04-22 3:20:13 PM  
9 eh

Embden.Meyerhof: blodyholy:

3rd place would be my wager....but hey, at least I kept with tradition of not RTFA and got one right :)

Well, if you want to actually place, you need to guess all nine.


9 eh? I'll go read the article and come back for the test.
 
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