Octopodaki tou YiorgouKokkari, San Francisco The best grilled octopus I have ever had, even better than my father’s. Amazing that grilled octopus can be this tender, simply but perfectly flavored with classic Greek ingredients. The olive oil drizzled on top is obviously very good quality. Selected by: Niki Leondakis Check out the entire list of Clean Plate Award winners. |
| Creative menu writing |
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Your new menu sports spiffy graphics, an eye-catching layout and an inventive roster of dishes. But have you paid any attention to the names of the menu categories? If the headings “appetizers,” “entrees” and “sides” are starting to sound a tad boring, maybe it’s time for a change. Then again, just how clever should you get with the lingo? Consultant Gregg Rapp, a menu engineer based in Palm Springs, California, critiques some variations on the traditional menu nomenclature. Atrio The critique: “Words like ‘piquant’ and ‘robust’ sound very tempting,” says Rapp. “They encourage diners to delve into the menu and read all the selections. To add value to the entrees, I would write ‘includes vegetable, potato, etc.’ under each heading.” Cool & Crisp Bold & Warm Piquant & Sensuous Robust & Savory District The critique: “The headings nicely reflect the concept and do the job of drawing in the customer. However, the appetizers listed under ‘More than Just a Bite’ are heartier than the ‘Small & Light’ items, but the wording doesn’t differentiate the two enough.” Small & Light More Than Just a Bite Main Event Minibar The critique: “These headings don’t tell the diner much or explain what to expect within each category. I think subtitles are needed.” This That The Other South City Kitchen The critique: “Calling appetizers ‘First Flavors’ is on-trend and a good selling tool because diners are so focused on flavor now. ‘Southern Inspirations’ clearly reflects the concept and works well, but ‘Skillet, Grill and Saute’ is not as apparent. A customer might not make a decision by cooking technique.” First Flavors Southern Inspirations Skillet, Grill and Saute |
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Alcohol on a stick
The popsicles are served as a trio and come in a selection of fruit flavors created by pastry chef Elena Balletta; favorites include strawberry-mint daiquiri with Cuca Fresca Cachaca, raspberry Prosecco and peach-saffron with Tierra tequila. |
What do you get when you freeze a fruity shot and serve it on a stick? A Popsicle cocktail! The spiked version of the cool snack debuted at Counter Vegetarian Bistro and Organic Bar in New York City this past summer. The frozen pops that transform a kid’s treat into a not-so-innocent adult rendition are the creation of Counter owner Deborah Gavito who says that customers love them. “They make people smile and very, very cheerful. It’s the same kind of reaction that my 8-year-old daughter has when she receives a lollipop.”