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re: If you owned a restaurant, how would you handle a request for a 1/2 sized entree
Posted on 4/28/15 at 2:11 pm to arseinclarse
Posted on 4/28/15 at 2:11 pm to arseinclarse
Count me as a fan of 1/2 sized entrees. Most restaurants put too damn much food on a plate--rarely can I order three courses and finish all of them...I can only manage most of two, even at fine dining places where portions are typically smaller. I love to see menus like Domenica's, which offers a variety of items in two different sizes. This seems like a reasonable way to approach the situation.
Very few foods (besides pizza) make decent leftovers. I don't want to waste food, nor do I want a takeout box at a white-tablecloth restaurant.
Very few foods (besides pizza) make decent leftovers. I don't want to waste food, nor do I want a takeout box at a white-tablecloth restaurant.
3
Posted on 4/28/15 at 2:14 pm to hungryone
Many times my wife and I will order an appetizer, 2 salads and split an entrée. I don't recall anyone not obliging us and most will split it in the kitchen.
Stroube's is a great place to do it. No complaints and they bring both plated with half sides as well. We order a steak and it comes out cut in half on each plate. I think it's refreshing they do this.
Stroube's is a great place to do it. No complaints and they bring both plated with half sides as well. We order a steak and it comes out cut in half on each plate. I think it's refreshing they do this.
Posted on 4/28/15 at 2:28 pm to hungryone
quote:
Very few foods (besides pizza) make decent leftovers.
When it comes to a meal at a nicer restaurant, I wholeheartedly agree.
Posted on 4/28/15 at 5:30 pm to hungryone
quote:
I love to see menus like Domenica's, which offers a variety of items in two different sizes. This seems like a reasonable way to approach the situation.
Oak Oven does the same thing. Just upcharge a bit for the smaller portion.
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