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You didn’t see a hamburger for $24, you saw: An Americana classic styled sandwich made with grill style beef patty, melt grade American cheese, two pillow soft

You didn’t see a hamburger for $24, you saw: An Americana classic styled sandwich made with grill style beef patty, melt grade American cheese, two pillow soft buns with organic sesame seeds, and a dash of our back of the house made ketchup. There’s a difference. :-)

tptacek 2y ago
In a modern fine dining place, you'd more likely see something like: Hamburger (smash patty, charred onion, mornay, frites) $27 That's the idiom these days: a name, and in parens a short list of attributes.
- xarope 2y ago
  you forgot truffle... or fois gras... nowadays everybody wants to upsell truffle or fois gras to add a few more $$ to that burger. Sigh.
  - tptacek 2y ago
    If you want to eat an $8 cheeseburger, you will have no trouble finding one. If you don't want to try a restaurant's attempt to "elevate" a burger --- and I don't blame you --- don't order it. It's not all a scam. The $25 burger is its own genre, and there is a market for it. We had a story a year or so back about the best cheeseburger in the country (according to one respected reviewer, whose reviews generated lines around the block for places). It was in the $8 genre, and people were upset!
    - tonyedgecombe 2y ago
      We had a lot of up market burger restaurants opened in the UK a few years ago. That trend seems to have passed now and many are closing.
  - dankwizard 2y ago
    I'm not very cultured so I had to google what fois gras is. Enlarged duck liver, typically liver 10x larger than normal, usually through force feeding. Banned in some countries. I'm surprised in the current age of being socially aware that this seems to be a trending food?
    - tptacek 2y ago
      I'm not sure it's trending so much as one the most prized ingredients in fine dining; a cliche, like a perigord truffle. The ducks and geese harvested for foie are better treated than any chicken you are going to buy at Whole Foods. https://www.seriouseats.com/the-physiology-of-foie-why-foie-gras-is-not-u https://www.seriouseats.com/the-physiology-of-foie-why-foie-...
  - LordAtlas 2y ago
    It's..."foie gras".
- mikrl 2y ago
  You need to leave off the currency sign too for that bougie dimensionless sovl
  - m463 2y ago
    Sometimes I see prices like: 22.5 wonder what happens if you try to pay with 22.05?
    - hakfoo 2y ago
      I keep a 1000KRW note (~70 cents US) in my wallet, and wonder how they'd react to whipping it out for just this situation.
- LordAtlas 2y ago
  I'll just leave this classic here: https://www.brooklynbarmenus.com/ https://www.brooklynbarmenus.com/
jfengel 2y ago
Too many adjectives. Fine dining restaurants usually avoid loading down the description like that. The only adjective likely to make it onto the menu at a white-tablecloth restaurant is "house made", and even that would be on thin ice. The chef would prefer that you just know that of course he's making his own ketchup. There's a great chapter on this in Dan Jurafsky's book: https://web.stanford.edu/~jurafsky/thelanguageoffood.html https://web.stanford.edu/~jurafsky/thelanguageoffood.html (The book is almost ten years old, but the trends have only exaggerated since then.)
- JohnFen 2y ago
  I've long been fascinated by the wording on menus. One of my favorite little surprising factoids is that an adjective you'll almost never find in a high-end restaurant is "fresh", although you'll often find it at less pretentious restaurants. The reason being that customers of high-end restaurants assume that everything being sold is fresh. If it has to be pointed out in a menu description, that implies that the other items are not fresh or that there's some reason why the place needs to point out a quality that is table stakes. It therefore raises doubt about the quality of the restaurant.

tptacek 2y ago

In a modern fine dining place, you'd more likely see something like: Hamburger (smash patty, charred onion, mornay, frites) $27 That's the idiom these days: a name, and in parens a short list of attributes.

xarope 2y ago
you forgot truffle... or fois gras... nowadays everybody wants to upsell truffle or fois gras to add a few more $$ to that burger. Sigh.
- tptacek 2y ago
  If you want to eat an $8 cheeseburger, you will have no trouble finding one. If you don't want to try a restaurant's attempt to "elevate" a burger --- and I don't blame you --- don't order it. It's not all a scam. The $25 burger is its own genre, and there is a market for it. We had a story a year or so back about the best cheeseburger in the country (according to one respected reviewer, whose reviews generated lines around the block for places). It was in the $8 genre, and people were upset!
  - tonyedgecombe 2y ago
    We had a lot of up market burger restaurants opened in the UK a few years ago. That trend seems to have passed now and many are closing.
- dankwizard 2y ago
  I'm not very cultured so I had to google what fois gras is. Enlarged duck liver, typically liver 10x larger than normal, usually through force feeding. Banned in some countries. I'm surprised in the current age of being socially aware that this seems to be a trending food?
  - tptacek 2y ago
    I'm not sure it's trending so much as one the most prized ingredients in fine dining; a cliche, like a perigord truffle. The ducks and geese harvested for foie are better treated than any chicken you are going to buy at Whole Foods. https://www.seriouseats.com/the-physiology-of-foie-why-foie-gras-is-not-u https://www.seriouseats.com/the-physiology-of-foie-why-foie-...
- LordAtlas 2y ago
  It's..."foie gras".
mikrl 2y ago
You need to leave off the currency sign too for that bougie dimensionless sovl
- m463 2y ago
  Sometimes I see prices like: 22.5 wonder what happens if you try to pay with 22.05?
  - hakfoo 2y ago
    I keep a 1000KRW note (~70 cents US) in my wallet, and wonder how they'd react to whipping it out for just this situation.
LordAtlas 2y ago
I'll just leave this classic here: https://www.brooklynbarmenus.com/ https://www.brooklynbarmenus.com/

jfengel 2y ago

Too many adjectives. Fine dining restaurants usually avoid loading down the description like that. The only adjective likely to make it onto the menu at a white-tablecloth restaurant is "house made", and even that would be on thin ice. The chef would prefer that you just know that of course he's making his own ketchup. There's a great chapter on this in Dan Jurafsky's book: https://web.stanford.edu/~jurafsky/thelanguageoffood.html https://web.stanford.edu/~jurafsky/thelanguageoffood.html (The book is almost ten years old, but the trends have only exaggerated since then.)

JohnFen 2y ago
I've long been fascinated by the wording on menus. One of my favorite little surprising factoids is that an adjective you'll almost never find in a high-end restaurant is "fresh", although you'll often find it at less pretentious restaurants. The reason being that customers of high-end restaurants assume that everything being sold is fresh. If it has to be pointed out in a menu description, that implies that the other items are not fresh or that there's some reason why the place needs to point out a quality that is table stakes. It therefore raises doubt about the quality of the restaurant.