Fuad’s in Houston - Galleria Area

How does this even work? Do they give you a list of ingredients on hand in the kitchen? Suggestions of what might be possible? Seems silly, just from the brief description.

What a terrible website, and business model. You the diner have no idea what’s available to order, or what it costs. Chef can’t be prepared for every single potential request that comes through the door, so I can only imagine the poor waitstaff trying to negotiate between the diner asking for shrimp fried rice, veal Marsala, and lobster mac and cheese, or roasted beet/walnut/goat cheese salad, or pepperoni pizza, or pad Thai or seafood gumbo.

If, by this silliness, the restaurant really means it has a limited menu of changing specialities that vary each night or by the week, why not just say that?

How in the hell do you determine costs per dish, conduct any meaningful inventory or pantry rotation, or operate an efficient, decent kitchen with a goofy concept like this?

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What a terrible website, and business model.

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Just because you don't understand it, it doesn't make it bad. Everyone I've talked to said the food there is fantastic.

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so I can only imagine the poor waitstaff trying to negotiate between the diner asking for shrimp fried rice, veal Marsala, and lobster mac and cheese, or roasted beet/walnut/goat cheese salad, or pepperoni pizza, or pad Thai or seafood gumbo.

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You don't go there to eat peasant food. It's higher end