Wednesday, August 26, 2009

Bruni's a Big Tipper

My favorite bit of advice from Frank Bruni in "Good Tips at the End of His Meals":
IS THERE ANY BEST, SAFEST WAY TO NAVIGATE A MENU?
Scratch off the appetizers and entrees that are most like dishes you’ve seen in many other restaurants, because they represent this one at its most dutiful, conservative and profit-minded. The chef’s heart isn’t in them.
Scratch off the dishes that look the most aggressively fanciful. The chef’s vanity — possibly too much of it — spawned these.
Then scratch off anything that mentions truffle oil.
Choose among the remaining dishes.

More Bruni parting advice in the Diner's Journal.

1 comment:

  1. That was probably the best part of the whole piece. Loved the truffle oil comment.

    ReplyDelete