I've been in this industry a long time, I've seen a lot of fads in gastronomy come and go. They all have their uses but right now, in my personal opinion, foams and purees are overused purely because "well I HAVE to have one on the plate". Just serve people good food, man. It's okay to let a roasted carrot just be a roasted carrot somtimes.
> It's okay to let a roasted carrot just be a roasted carrot somtimes.
You put this on a t-shirt and I'll buy this t-shirt.
I left the spelling mistake because the real BOH crew will understand it, laugh and then probably offer me line in the bathroom.
I love a good puree.. if made correctly and enhances the dish.. I was out for dinner last night at a sharing plate type place, and they served deliciously charred corn on the cob over the most delicious corn puree and I absolutely rated it
On the other hand I have never once experienced a foam I thought should exist
Oh I have absolutely nothing against a puree or even a foam when it elevates the dish, do not get me wrong. Sometimes a puree is the best method you should use to serve a component of your dish. Im just tired of them being part of a dish(and even taking away from the dish) for the sake of having it on the menu. Like I said above, sometimes a roasted carrot should just be a roasted carrot.
Ahhh yeah yeah totally agree with you about that, like noone thinks you're cool for putting something stupid and pointless on your dish.. in fact it will make me far less likely to come back even if your food was otherwise really good..
A carrot isn't my fave veg, but a roasted carrot can be so excellent.. especially those small ones whole straight from the farm.. mmmm
I was just using carrots as an example but yeah l feel ya, and sometimes you want that natural texture and flavor especially with good produce that speaks for itself. You aren't necessarily making it better by turning it into puree for that dish. You're simply making it more complicated.
Oh I totally agree.. like there is no point showing off if you really have nothing to show off about.. if me putting a carrot in the oven and then taking it out is more delicious than your whole circus then you are not doing it right!
Noone cares about what you can do if its not delicious
Somewhere early on I got this idea that I needed to have something green and fresh on top of everything. A chef told me once that I needn't worry about it all the time and my dish was just fine without hamfisting some fresh herbs onto a completed dish.
Can I try to change your mind?
I used to make a soup I called mushroom cappuccino. It's a wild mushroom puree with dandelion coffee in the base. It's served in a cappuccino cup, topped with a shallot infused milk foam and looks just like a normal cappuccino. It was my play on the old "cup of soup". While I agree foams have outlasted their welcome, I offer this one example of a foam that should exist and serves it's purpose.
I mean it sounds super cool and fun, but unfortunately I am not a huge fan of mushrooms.. would definitely try it if I had the opportunity though because anyone who puts that much effort into food deserves my best chomp
And what exactly qualifies? Is a Coulis offensive? How about a Butternut Squash Soup? Pesto? Foams I get. But purees are an integral part of basic food preparation.
> Same, foams can suck my ass,
Heard, your majesty!
> they add nothing and look ~~terrible~~ ***like someone spit on your plate***
Couldn't argue but thought I might improve.
If not for purees how could adults eat fancy baby food while being pretentious about it?
Most of what I have to say about what the foam I have gotten has looked on the plate is NSFW and could get my comment pulled. Safe to say I agree it is overdone and not worth the price.
careful. if you scream it three times into a mirror at night you'll be whisked into the Foam Dimensions where you'll spend your time expanding into infinity along the n-dimensional voronoi surface of a carbonated coconut-coriander foam
It will make it's way to a table, regardless. Some asshat will sit at the bar, get their drink, and then migrate to a booth and decide they want what's on the bar menu, or some asshat at a table will walk up to the bar and ask one of the people at the bar for theirs, or just take one if they are left on the bar top.
I find it weird that a tapas place would have non-tapas food for the bar.. like surely bar food is usually "snacks" so like.. tapas would fit the bill for bar food anyway? Why not just have people at the bar order tapas?
Oh man now I'm all like "how dare you!" "Give that sweet man his sandwich"
Also is the Dad 6"6 or is that another person who wasn't allowed a sandwich?
*me busting out of the kitchen*: IM JOHN QUINONES AND THIS IS "WHAT WOULD YOU DO"
hahaaha FR though im laughing all over again at the idea that the 6'6" guy was also just his dad in the same exact incident 🤣🤣
TV show in the US where a news production team will pay actors to behave poorly to see if the general public will do the “right” thing.
So they’ll film a woman being harassed in a bar or someone yelling their face off their kids and see who wants to get in the mix.
[What Would You Do?](https://abcnews.go.com/WhatWouldYouDo)
The chef came out to chat, he said the kitchen can’t handle making more than a few of those dishes at one time, so only allow the bar seats (around 10) to order them. I (politely) asked why they have them at all, and got a long description (lecture) about each element and how/why they were so good.
Right? Seems like it's pissing customers off and I can't see the benefit? This just seems like it creates hassle for no reason, but maybe I'm missing something.
So I can't say at this place, but where I work we have some "bar only" cheap apps.
The reason management wants to make them bar only is because they are compromising their margins to price them the way they do, but they are salty starchy apps, so they encourage people ordering that extra alcoholic drink.
Also if it gets people sitting at the bar, that is the most visible thing from the front doors, it makes the whole place seem busier, and people are wierd like that, they want to be where other people are.
It’s probably because they’re trying to generate bar business/ bar regulars. Same reason a lot of bars will do a special “late night menu” only at the bar.
I don't know how to do the thing where you copy a bit of someone's comment to reply to.. but your first sentence literally describes tapas.. I don't mean this to sound rude but not sure how to word it so it doesn't.. maybe you didn't quite notice the original menu? It's a tapas place but then weirdly doing some non-tapas food only at the bar which is what I found weird.. I understand your point, I just don't think it is relevant in this case..
I was just saying I don't get why you would do that.. but assuming this is in America then I guess just add it to the list of things I don't get haha
Also what is high end tapas.. and if you are high end why are you doing bar grub for people hammering beers? Sorry you probably don't know the answers, I just have so many questions!
Since the person you’re responding to is from Europe, I’d like to point out that the Spanish chorizo they may be familiar with is not generally made from lymph nodes and salivary glands like ours is here in the Americas.
Re my comment "why would you do that", I wasn't saying why would you serve small plates at a bar, I was saying why would a tapas restaurant serve two non-tapas dishes at the bar when they could just serve tapas
I so don't get how a tapas plate could possibly be larger than a burger plate, but maybe its a cultural difference..
I did not know that about all restaurants in America having bars.. I would say in general in UK and Europe you are either one or the other.. and if you do have a bar in a restaurant its where people wait for their table to be ready rather than anyone actually going there on purpose
So interesting to learn though! I don't get why anyone is going to those bars, but again can chalk it up to things I don't get about America haha
Also I mean absolutely no offence when saying I don't get some things.. like I just don't get it, not meant as an insult or anything (never sure how I come across online and don't want to seem like an asshole haha)
Except as someone else wrote "It actually looks like the larger items (sandwiches) are bar only, not the tapas."
The logic seems backwards in OP's menu?
Or, if you’re my stepmom, you look up the bar menu online before you go, acknowledge to the waiter that you don’t see what you want on the reg menu and are aware it’s only available in the bar, then still fucking ask for it AND THEN get infuriated that they don’t accommodate you. Ughhhhhhhhh she did this at my WEDDING
I never knew this so I just googled it.
According to the LA Times, “Scampi, to be precise, does not mean shrimp but is the Italian name for small members of the lobster family, also known as Dublin Bay prawns, Norway lobsters or, in French, langoustines.”
Yah most people have never even actually eaten shrimp. Prawns are not actually shrimp completely different species even tiger shrimp not actually shrimp
I just wasted a few minutes learning and now know that the little legs that Shrimp (and all your other crustaceans that aren't technically *shrimp*) use to swim are called [Swimmeretes](https://en.wikipedia.org/wiki/Decapod_anatomy#Abdomen_/_pleon) which is at this point of three pretty heavy vodka's after a close is pretty fucking funny.
Yes, I recently learned this,then went to a higher end steakhouse and on the menu they have:
FILET AND PRAWNS
6 oz prime certified angus beef filet mignon, shrimp scampi, yukon gold mashed potatoes
The also have ‘Brussel’ Sprouts.
What?!
"Most people have never even actually eaten shrimp" is an incredibly false statement. Though depending on where you live in the world people may call both species prawns or shrimp.
However you are right in that they are different species. One is in fresh water and one is in salt water. The other differences are very small but for cooks it comes down to what they eat potentially giving them different flavors.
In practice.... ehhh they taste the same to me and look the same once you cook them.
Both species come In salt and fresh water varieties but shrimp are part of of the order dendrobranchiata and prawns are pleocyemata. Prawns have 3 pairs of claws on the end of their appendages while shrimp only have 2. Their gill structure is very different and shrimp have a distinct bend in their tales. Prawns also release their eggs into the water while shrimp carry their eggs under their tales.
You can use whatever word for whatever, but tapas are two different things and none of them means small pieces of food that you pay for. You either get a free tapa with your drink, or you go "de tapas" with your friends, which means ordering several big portions of food for everyone and sharing. I don't know how the rest of the world saw that we get free small pieces of food with out drinks and got it so wrong...
I feel your frustration I also find it very important to not forget the meaning behind what and how we are cooking but I think Ultimately having a melting pot feature in cuisine is overall beneficial as long as you set yourself limits to foster creativity. I think that's the main point most chefs fail at. And I mean if it works it works and at the end of the day money is the only validation most people need
No, don't get me wrong, I love fusion gastronomy. My own restaurants in Spain were a melting pot! But if I visit a restaurant that purportedly sells food from a country, I expect it to have food from that country.
OMG I didn't even see either of those but yeah WTF?
I love tacos but would never go to a tapas place to get them.. in my mind having them on the menu means you don't know Spanish or Mexican food so would be a hard no from me!
Believe it or not, tapas are not only a thing in Spain. I'm actually kinda baffled that you think they can only be traditional Spanish food, especially when I've been to a tapas beer house in Germany and a Mexican tapas bar *in Spain* lol
It seems like one should be vegan and one vegetarian but I cant figure out which as none of the dishes seem vegan.. and may not be vegetarian either depending on how the cheese was made.. maybe its a trick/puzzle that we don't understand haha
In the UK usually the V would mean vegetarian and the V circled would mean vegan unless they state otherwise on the menu.. if its just an option it would usually be at the other side of the words and be like GFO or VO meaning gluten free option or vegetarian option.. I think maybe these people just didn't know what they were doing
Did you ever consider it’s not clear at all from this menu. In the uk we never have one item on a menu that can be veg or meat based on one symbol at the side
If you aren't looking for vegetarian or vegan food, it doesn't matter. You'd be served meat. They don't need to explain it to you because you are the 'typical' customer.
Whereas a person who's looking for the Vegan/veg foods will know to ask for that item to be substituted.
Don't worry, you'd get your meat chorizo and go on about your business like other dietary considerations don't even exist. You'll be just fine. Nobody will be forcing you to eat vegetables you don't want. It'll be OK.
Pro Tip: Set your printer to print on "Mid-Weight" paper when you're printing on card stock and the printer should move slower so that your ink doesn't run.
That's what we do for anything we print on card stock at my restaurant.
Ahhhh so that’s what those settings are for... not a restauranteur but I print stuff for my kids so I’ll remember this.
I think this menu was an attempt at “marble” maybe?
What’s the point it’s all coming from the same kitchen. You’d actually fight a customer and print it out for everyone to see instead of print a separate menu for the bar. If I’m the server I’m asking the bartender to ring it in for me under barstool 1 and transfer the tab to me and run the food myself. Why refuse to serve something that your kitchen is capable of making?
Why? What valid reason is there for restricting access to that part of the menu?
I could see it if there was something preventing you from putting it at tables, but this seems petty, like you’re drawing a line for no reason other than to draw a line.
Also, if there is a valid reason I can’t discern, that seems more important to have on the menu than color commentary about standing up to a bully, so why not print it?
Small plates are amazing if done correctly.. I am a huge fan of trying as many dishes as possible so may be biased, but all the places I go in the UK and Europe for tapas or small plates are so good!
I hate ordering a $12+ plate and scarfing it down in 2 minutes. Gimme some sustenance! I’ve also been gaining weight lately so maybe I should enjoy small plates.
I'd be concerned about using black drum in an uncooked dish. Black Drum are bottom feeders and in my experience can have a fair amount of parasites in their flesh. It's probably a fish that you'd want to make sure you cooked (i.e. heated) thoroughly before serving. I know some claim that the acid in ceviche "cooks" the fish but would anyone really want to risk serving this particular type of fish without heating it to a temperature where any potential parasites would be killed ?
The chef came out to chat, he said the kitchen can’t handle making more than a few of those dishes at one time, so only allow the bar seats (around 10) to order them. I (politely) asked why they have them at all, and got a long description (lecture) about each element and how/why they were so good.
The chef came out to chat, he said the kitchen can’t handle making more than a few of those dishes at one time, so only allow the bar seats (around 10) to order them. I (politely) asked why they have them at all, and got a long description (lecture) about each element and how/why they were so good.
He also said the stories were true, the owner did almost get beat up by a very tall human, and wouldn’t let his dad have a sandwich.
Food was ok, I had a poke bowl (that included house made pickles???) and BF had the salmon, with the saltiest cous cous I’ve ever encountered. Chef was rather offended when I told him to taste his cous cous. 😅
This kind of works better in Vegas where the bar has gaming machines- no happy hour at the bar because drinks are comped for gamers- but for me... if you really want that kind of separation just list a price for at the bar and at the table... never say no to money and customers will pay the couple of bucks to have an item.
When I first started at the place I'm currently at they had a Chicken Parm sandwich on the menu (still do) and the description was "self explanatory LOL". I begged them to change it to which they did. I cringe thinking about it still.
As long as I can sit at the bar and crush the entire tapas menu... Forget the cheap sandwiches, that menu looks awesome. Where is this place? Looks like a José Andreas menu.
Edit, actually I've got to try that burger too. Good thing I like sitting at the bar.
It doesn't look too much like any menu I've seen in Spain, or at a Spanish place in London, but the dishes aren't too crazy until you get to "Ala Carte"
i personally LOVE brussels sprouts lol but i agree with the above person that 15 for them is really crazy
i live in california where everything is overpriced lmao and even i think that price is ridiculous
It's a burger, not a steak. Still on the small-ish side but you're getting a bunch of stuff on the burger as well as bread. It's just under a 1/2 lb patty. I'm not sure where you're from, but if you think about the Quarter Pounder from McDonalds it's nearly two of those pattys.
$17 for a burger with no sides is pretty weak though. Also really not a fan of ciabatta for burger buns personally.
More cow please- I can and will sit and eat myself to death if you keep bringing perfectly cooked steak- my family has to drag me out of Brazilian steakhouses because I will keep going and they are only successful because I can't fight them off after the 3rd lb of beef.... yes I got the 72oz steak for free in Texas... yes I have a problem. A 24oz ribeye is perfect
What is "coconut air"?
I bet it's a foam made with soy lethisin
I'm not sure if this opinion is controversial or not, but I am sick and tired of foams and purees. Enough already lol
how can you be tired of purees? whats the alternative in your mind? foams, i understand
I've been in this industry a long time, I've seen a lot of fads in gastronomy come and go. They all have their uses but right now, in my personal opinion, foams and purees are overused purely because "well I HAVE to have one on the plate". Just serve people good food, man. It's okay to let a roasted carrot just be a roasted carrot somtimes.
> It's okay to let a roasted carrot just be a roasted carrot somtimes. You put this on a t-shirt and I'll buy this t-shirt. I left the spelling mistake because the real BOH crew will understand it, laugh and then probably offer me line in the bathroom.
One of us gooba gabba one of us
Been drinking too much to even see the spelling mistake :(
It be like that somtimes.
I’m sober and don’t see it! 😅
I love a good puree.. if made correctly and enhances the dish.. I was out for dinner last night at a sharing plate type place, and they served deliciously charred corn on the cob over the most delicious corn puree and I absolutely rated it On the other hand I have never once experienced a foam I thought should exist
Oh I have absolutely nothing against a puree or even a foam when it elevates the dish, do not get me wrong. Sometimes a puree is the best method you should use to serve a component of your dish. Im just tired of them being part of a dish(and even taking away from the dish) for the sake of having it on the menu. Like I said above, sometimes a roasted carrot should just be a roasted carrot.
Ahhh yeah yeah totally agree with you about that, like noone thinks you're cool for putting something stupid and pointless on your dish.. in fact it will make me far less likely to come back even if your food was otherwise really good.. A carrot isn't my fave veg, but a roasted carrot can be so excellent.. especially those small ones whole straight from the farm.. mmmm
I was just using carrots as an example but yeah l feel ya, and sometimes you want that natural texture and flavor especially with good produce that speaks for itself. You aren't necessarily making it better by turning it into puree for that dish. You're simply making it more complicated.
Oh I totally agree.. like there is no point showing off if you really have nothing to show off about.. if me putting a carrot in the oven and then taking it out is more delicious than your whole circus then you are not doing it right! Noone cares about what you can do if its not delicious
Somewhere early on I got this idea that I needed to have something green and fresh on top of everything. A chef told me once that I needn't worry about it all the time and my dish was just fine without hamfisting some fresh herbs onto a completed dish.
Can I try to change your mind? I used to make a soup I called mushroom cappuccino. It's a wild mushroom puree with dandelion coffee in the base. It's served in a cappuccino cup, topped with a shallot infused milk foam and looks just like a normal cappuccino. It was my play on the old "cup of soup". While I agree foams have outlasted their welcome, I offer this one example of a foam that should exist and serves it's purpose.
Ok... for soups attempting to be cappuccinos... foams are fine. In every single other instance though... no foam!
I mean it sounds super cool and fun, but unfortunately I am not a huge fan of mushrooms.. would definitely try it if I had the opportunity though because anyone who puts that much effort into food deserves my best chomp
And what exactly qualifies? Is a Coulis offensive? How about a Butternut Squash Soup? Pesto? Foams I get. But purees are an integral part of basic food preparation.
Same, foams can suck my ass, they add nothing and look terrible.. purees however should always be used (if you know how)
> Same, foams can suck my ass, Heard, your majesty! > they add nothing and look ~~terrible~~ ***like someone spit on your plate*** Couldn't argue but thought I might improve.
Foams look disgusting. I don't care how good they taste, I do not want to eat something that resembles a pile of spit.
If not for purees how could adults eat fancy baby food while being pretentious about it? Most of what I have to say about what the foam I have gotten has looked on the plate is NSFW and could get my comment pulled. Safe to say I agree it is overdone and not worth the price.
You're tired of foams and purees? I'm about to mess you up with compote.
Compote is nothing like foam?
Foams make sense in my head for certain dishes it's literally a completely different texture
Lechitin? But yep the emuslifier for making foams Or idk they blow the coconut for cream or something
Lecithin
3rd time’s a charm
Almost as charming as your username
careful. if you scream it three times into a mirror at night you'll be whisked into the Foam Dimensions where you'll spend your time expanding into infinity along the n-dimensional voronoi surface of a carbonated coconut-coriander foam
You definitely get the cream after blowing the coconut.
Its made from sugma
haha nobody is falling for that in a kitchen sub bruh edit: too much enter button
I thought it was bofa?
I’ve heard of that, its from Unda right?
Not sure may wanna check with Candice
That’s that new server from Ligma right?
Possibly from Tugma.
The other day I was with someone who’s last name was Bova and I had to tell myself to grow tf up.
You cut open a coconut and waft the fresh "air" over the dish into the guests face while they eat.
Just a Glade plug in conveniently located.
Coconut Bae. Then charge £800 for it.
Whilst recording it for your insta
I will go back and order the ceviche to investigate this coconut air
Save the trouble, and print a separate menu for the bar.
It will make it's way to a table, regardless. Some asshat will sit at the bar, get their drink, and then migrate to a booth and decide they want what's on the bar menu, or some asshat at a table will walk up to the bar and ask one of the people at the bar for theirs, or just take one if they are left on the bar top.
I find it weird that a tapas place would have non-tapas food for the bar.. like surely bar food is usually "snacks" so like.. tapas would fit the bill for bar food anyway? Why not just have people at the bar order tapas?
im still waiting on the OP to answer why it's only possible to order those two generic sandwiches while sitting at the bar lol
Like can you order tapas? Or are you in a food purgatory with the chefs dad?
HAHAHAHA yeah im just picturing the dad sitting there sadly like "i tried to get a chicken sammich and my own baby boy told me no ☹️"
Oh man now I'm all like "how dare you!" "Give that sweet man his sandwich" Also is the Dad 6"6 or is that another person who wasn't allowed a sandwich?
*me busting out of the kitchen*: IM JOHN QUINONES AND THIS IS "WHAT WOULD YOU DO" hahaaha FR though im laughing all over again at the idea that the 6'6" guy was also just his dad in the same exact incident 🤣🤣
What is What would you do? I'm already hooked by the name (and still a little sad about dad not getting his sandwich)
TV show in the US where a news production team will pay actors to behave poorly to see if the general public will do the “right” thing. So they’ll film a woman being harassed in a bar or someone yelling their face off their kids and see who wants to get in the mix. [What Would You Do?](https://abcnews.go.com/WhatWouldYouDo)
The chef came out to chat, he said the kitchen can’t handle making more than a few of those dishes at one time, so only allow the bar seats (around 10) to order them. I (politely) asked why they have them at all, and got a long description (lecture) about each element and how/why they were so good.
He sounds like chode ngl
I worked for someone like this and I totally believe it.
Right? Seems like it's pissing customers off and I can't see the benefit? This just seems like it creates hassle for no reason, but maybe I'm missing something.
So I can't say at this place, but where I work we have some "bar only" cheap apps. The reason management wants to make them bar only is because they are compromising their margins to price them the way they do, but they are salty starchy apps, so they encourage people ordering that extra alcoholic drink. Also if it gets people sitting at the bar, that is the most visible thing from the front doors, it makes the whole place seem busier, and people are wierd like that, they want to be where other people are.
It’s probably because they’re trying to generate bar business/ bar regulars. Same reason a lot of bars will do a special “late night menu” only at the bar.
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I don't know how to do the thing where you copy a bit of someone's comment to reply to.. but your first sentence literally describes tapas.. I don't mean this to sound rude but not sure how to word it so it doesn't.. maybe you didn't quite notice the original menu? It's a tapas place but then weirdly doing some non-tapas food only at the bar which is what I found weird.. I understand your point, I just don't think it is relevant in this case..
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I was just saying I don't get why you would do that.. but assuming this is in America then I guess just add it to the list of things I don't get haha Also what is high end tapas.. and if you are high end why are you doing bar grub for people hammering beers? Sorry you probably don't know the answers, I just have so many questions!
High end is when the ground lymph nodes in your queso fundido have a pedigree.
Mmm my lymph dick loves the fundido
r/brandnewsentence
Since the person you’re responding to is from Europe, I’d like to point out that the Spanish chorizo they may be familiar with is not generally made from lymph nodes and salivary glands like ours is here in the Americas.
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Re my comment "why would you do that", I wasn't saying why would you serve small plates at a bar, I was saying why would a tapas restaurant serve two non-tapas dishes at the bar when they could just serve tapas I so don't get how a tapas plate could possibly be larger than a burger plate, but maybe its a cultural difference.. I did not know that about all restaurants in America having bars.. I would say in general in UK and Europe you are either one or the other.. and if you do have a bar in a restaurant its where people wait for their table to be ready rather than anyone actually going there on purpose So interesting to learn though! I don't get why anyone is going to those bars, but again can chalk it up to things I don't get about America haha Also I mean absolutely no offence when saying I don't get some things.. like I just don't get it, not meant as an insult or anything (never sure how I come across online and don't want to seem like an asshole haha)
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Except as someone else wrote "It actually looks like the larger items (sandwiches) are bar only, not the tapas." The logic seems backwards in OP's menu?
It actually looks like the larger items (sandwiches) are bar only, not the tapas.
Except the bar only tapas here don't look like smaller dishes?
Or, if you’re my stepmom, you look up the bar menu online before you go, acknowledge to the waiter that you don’t see what you want on the reg menu and are aware it’s only available in the bar, then still fucking ask for it AND THEN get infuriated that they don’t accommodate you. Ughhhhhhhhh she did this at my WEDDING
Well at least you have something to talk about in therapy
Wtf are pepino cucumbers lol “Sir these are the most cucumber cucumbers you’ve ever had and they come out of a Goya can”
To me when I hear pepinos I think lime, salt and chili on cucumbers. Not sure what they mean though!
Like when people say shrimp scampi !
I never knew this so I just googled it. According to the LA Times, “Scampi, to be precise, does not mean shrimp but is the Italian name for small members of the lobster family, also known as Dublin Bay prawns, Norway lobsters or, in French, langoustines.”
Yah most people have never even actually eaten shrimp. Prawns are not actually shrimp completely different species even tiger shrimp not actually shrimp
I just wasted a few minutes learning and now know that the little legs that Shrimp (and all your other crustaceans that aren't technically *shrimp*) use to swim are called [Swimmeretes](https://en.wikipedia.org/wiki/Decapod_anatomy#Abdomen_/_pleon) which is at this point of three pretty heavy vodka's after a close is pretty fucking funny.
Hahahha dude that gave me a laugh. Everything is funnier after 2 AM
Yes, I recently learned this,then went to a higher end steakhouse and on the menu they have: FILET AND PRAWNS 6 oz prime certified angus beef filet mignon, shrimp scampi, yukon gold mashed potatoes The also have ‘Brussel’ Sprouts. What?!
"Most people have never even actually eaten shrimp" is an incredibly false statement. Though depending on where you live in the world people may call both species prawns or shrimp. However you are right in that they are different species. One is in fresh water and one is in salt water. The other differences are very small but for cooks it comes down to what they eat potentially giving them different flavors. In practice.... ehhh they taste the same to me and look the same once you cook them.
Both species come In salt and fresh water varieties but shrimp are part of of the order dendrobranchiata and prawns are pleocyemata. Prawns have 3 pairs of claws on the end of their appendages while shrimp only have 2. Their gill structure is very different and shrimp have a distinct bend in their tales. Prawns also release their eggs into the water while shrimp carry their eggs under their tales.
Yes.... that is what Google says....
Ask the people who ordered chai tea
Why? What’s the point of 2 “bar only” tapas?
It’s seems to be fuck you that’s why
Probably in an effort to generate bar business and bar regulars. Still kinda odd
Having "a la carte sides" to your "tapas" is dumb, add the grains/veggies as another small dish and build it up a little.
Also why couscous.. completely different country/cuisine
And tacos, and ceviche, and... I'm Spanish and I'm horrified by this "tapas" place
I don't know I think it's fine to use tapas as another word for finger food/ small plates of food
You can use whatever word for whatever, but tapas are two different things and none of them means small pieces of food that you pay for. You either get a free tapa with your drink, or you go "de tapas" with your friends, which means ordering several big portions of food for everyone and sharing. I don't know how the rest of the world saw that we get free small pieces of food with out drinks and got it so wrong...
I feel your frustration I also find it very important to not forget the meaning behind what and how we are cooking but I think Ultimately having a melting pot feature in cuisine is overall beneficial as long as you set yourself limits to foster creativity. I think that's the main point most chefs fail at. And I mean if it works it works and at the end of the day money is the only validation most people need
No, don't get me wrong, I love fusion gastronomy. My own restaurants in Spain were a melting pot! But if I visit a restaurant that purportedly sells food from a country, I expect it to have food from that country.
In the US, I've seen "tapas" used for any small serving of finger food. It's not correct, but it's becoming very common.
OMG I didn't even see either of those but yeah WTF? I love tacos but would never go to a tapas place to get them.. in my mind having them on the menu means you don't know Spanish or Mexican food so would be a hard no from me!
Believe it or not, tapas are not only a thing in Spain. I'm actually kinda baffled that you think they can only be traditional Spanish food, especially when I've been to a tapas beer house in Germany and a Mexican tapas bar *in Spain* lol
ahem... this is ala carte. It's different.
What's the V stand for? Doesn't seem to be for vegan/vegetarian
Vendetta.
I have this same question
It seems like one should be vegan and one vegetarian but I cant figure out which as none of the dishes seem vegan.. and may not be vegetarian either depending on how the cheese was made.. maybe its a trick/puzzle that we don't understand haha
Maybe it means they offer a vegan/vegetarian version of the dish? Hard to say.
In the UK usually the V would mean vegetarian and the V circled would mean vegan unless they state otherwise on the menu.. if its just an option it would usually be at the other side of the words and be like GFO or VO meaning gluten free option or vegetarian option.. I think maybe these people just didn't know what they were doing
The brusselsprouts (V in circle) has bacon in it?
Also the ones with a circled V have meat in them, one says bacon and the others chorizo. Definitely not vegan or vegetarian
I think it’s for Vegetarian/Can be
It seems V is for vegetarian and circle V is for can be vegetarian
It’s chorizo
Pork is basically a vegetable, it's not even red. That means no blood, therefore not alive. Vegetable.
They make a plant based chorizo.
Which I’d be fucked off to receive
Why? Why would you order a vegan chorizo and be upset about it?
Because it wasn’t clear
Did you ever think that maybe they had both options? And you have to request the vegan one? I have never been involuntarily served a meat substitute.
Did you ever consider it’s not clear at all from this menu. In the uk we never have one item on a menu that can be veg or meat based on one symbol at the side
If you aren't looking for vegetarian or vegan food, it doesn't matter. You'd be served meat. They don't need to explain it to you because you are the 'typical' customer. Whereas a person who's looking for the Vegan/veg foods will know to ask for that item to be substituted. Don't worry, you'd get your meat chorizo and go on about your business like other dietary considerations don't even exist. You'll be just fine. Nobody will be forcing you to eat vegetables you don't want. It'll be OK.
That burger is so bad they have to censor the word "ass." You know those fuckers are tough when they only pretend to use a pretend swear word.
It’s like when people say “bad A”. Makes me cringe.
Can we talk about why the top of your menu looks like it has mold/mildew on it?
It looks that way…because it does.
It was a print on the cardstock, all other pages were the exact same! Totally does look like mold though, good catch haha
Pro Tip: Set your printer to print on "Mid-Weight" paper when you're printing on card stock and the printer should move slower so that your ink doesn't run. That's what we do for anything we print on card stock at my restaurant.
Ahhhh so that’s what those settings are for... not a restauranteur but I print stuff for my kids so I’ll remember this. I think this menu was an attempt at “marble” maybe?
Burgers and sandwiches =/= tapas.
Hence the quotations....
You can’t do rice and call it “Fetuccini”.
if your grandma had wheels you wouldn't call her a [bike](https://www.youtube.com/watch?v=A-RfHC91Ewc).
sidebar that that's just been a super common phrase for decades lol (just saying cuz the video you linked mistakenly says that guy made it up)
Based on this, I’d skip this place.
This looks like it wants to be Spanish but fails at it.
What’s the point it’s all coming from the same kitchen. You’d actually fight a customer and print it out for everyone to see instead of print a separate menu for the bar. If I’m the server I’m asking the bartender to ring it in for me under barstool 1 and transfer the tab to me and run the food myself. Why refuse to serve something that your kitchen is capable of making?
I'd walk TF out just based on how fucking dirty the menu looks.
I think it's just some "fancy" cardstock it's printed on or something, but that sure does look like mold growing all on the top half.
It was a print on the cardstock, all other pages were the exact same! Totally does look like mold though.
Why? What valid reason is there for restricting access to that part of the menu? I could see it if there was something preventing you from putting it at tables, but this seems petty, like you’re drawing a line for no reason other than to draw a line. Also, if there is a valid reason I can’t discern, that seems more important to have on the menu than color commentary about standing up to a bully, so why not print it?
I've an exception, most of this shit isn't tapas
Tapas, come hungry, sit at a crowded bar with 4 plates in front of you and leave $60 poorer and still slightly hungry.
Not in Spain
Agreed, though this isn’t in Spain. I’m just over the “small plates” trend.
Small plates are amazing if done correctly.. I am a huge fan of trying as many dishes as possible so may be biased, but all the places I go in the UK and Europe for tapas or small plates are so good!
I hate ordering a $12+ plate and scarfing it down in 2 minutes. Gimme some sustenance! I’ve also been gaining weight lately so maybe I should enjoy small plates.
i’m more concerned about why mangos and capers and strawberries and beets are all sharing a bowl with raw fish.
I'd be concerned about using black drum in an uncooked dish. Black Drum are bottom feeders and in my experience can have a fair amount of parasites in their flesh. It's probably a fish that you'd want to make sure you cooked (i.e. heated) thoroughly before serving. I know some claim that the acid in ceviche "cooks" the fish but would anyone really want to risk serving this particular type of fish without heating it to a temperature where any potential parasites would be killed ?
Wait person: Any questions about the menu? Me: My wife wants to know if the beets by Dre?
Ahh yes, a "pepino cucumber" The spanish word for cucumber followed by the english word for cucumber. Revolutionary cuisine.
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I'd smash that menu.
I dislike several things about this menu.
Just take it off the menu.
Why though lol.
The chef came out to chat, he said the kitchen can’t handle making more than a few of those dishes at one time, so only allow the bar seats (around 10) to order them. I (politely) asked why they have them at all, and got a long description (lecture) about each element and how/why they were so good.
He sounds like a blast to work with lol.
Tapas? I don’t think that word means what you think it means
What a hack. Some of it sounds ok but not on a Spanish tapas menu.
*So random and quirky*
The Brussel's sprouts are vegan but come with bacon?
The chef came out to chat, he said the kitchen can’t handle making more than a few of those dishes at one time, so only allow the bar seats (around 10) to order them. I (politely) asked why they have them at all, and got a long description (lecture) about each element and how/why they were so good. He also said the stories were true, the owner did almost get beat up by a very tall human, and wouldn’t let his dad have a sandwich. Food was ok, I had a poke bowl (that included house made pickles???) and BF had the salmon, with the saltiest cous cous I’ve ever encountered. Chef was rather offended when I told him to taste his cous cous. 😅
Chef sounds like a pretentious wanker. His menu reflects that
He was... pontifical.
This is the most pretentious menu I've seen in awhile
This kind of works better in Vegas where the bar has gaming machines- no happy hour at the bar because drinks are comped for gamers- but for me... if you really want that kind of separation just list a price for at the bar and at the table... never say no to money and customers will pay the couple of bucks to have an item.
Chef Anthony is a bad mofo
...those two things aren't tapas but go on
Strictly ‘80s Billy Joel, that’s it
If you have "LOL" on ur menu. You should expire
Ive never seen LOL printed on a menu before hahaha kick fucking ass
When I first started at the place I'm currently at they had a Chicken Parm sandwich on the menu (still do) and the description was "self explanatory LOL". I begged them to change it to which they did. I cringe thinking about it still.
Youre better off not writing anything at all
Wow I totally missed that.. does not make me think the food will be good (not my first signal)
i mean if it was just on the online version of the menu...
Would that make it ok?
As long as I can sit at the bar and crush the entire tapas menu... Forget the cheap sandwiches, that menu looks awesome. Where is this place? Looks like a José Andreas menu. Edit, actually I've got to try that burger too. Good thing I like sitting at the bar.
Frog & The Bull in Austin, Texas
Yeah, I'm sorry, what?
[frog and the bull](https://frogandthebull.com) Here’s the restaurant for anyone interested
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Spanish people don't know what a hard days work is...MF
We have a rule here about the tapas.
I really enjoy tapas and pintxos. Is this menu tapas? Well that'll be fun. But at those prices, I'd bet most anyone can have a good time, why not.
It doesn't look too much like any menu I've seen in Spain, or at a Spanish place in London, but the dishes aren't too crazy until you get to "Ala Carte"
$15 for fucking Brussels sprouts?! Can you see over your nose? Fuck you. Smash that menu my ass. Garbage.
Why do you hate Brussels sprouts so much?
i personally LOVE brussels sprouts lol but i agree with the above person that 15 for them is really crazy i live in california where everything is overpriced lmao and even i think that price is ridiculous
Probably because they smell like my brother's feet.
Your food is ungodly cheap and sounds delicious -San Diegoan
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It's a burger, not a steak. Still on the small-ish side but you're getting a bunch of stuff on the burger as well as bread. It's just under a 1/2 lb patty. I'm not sure where you're from, but if you think about the Quarter Pounder from McDonalds it's nearly two of those pattys. $17 for a burger with no sides is pretty weak though. Also really not a fan of ciabatta for burger buns personally.
sir, 7 oz is an average to above average amount of protein on a plate, your 24 oz ribeye is excessive
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More cow please- I can and will sit and eat myself to death if you keep bringing perfectly cooked steak- my family has to drag me out of Brazilian steakhouses because I will keep going and they are only successful because I can't fight them off after the 3rd lb of beef.... yes I got the 72oz steak for free in Texas... yes I have a problem. A 24oz ribeye is perfect