Word: menu
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Dates: during 1960-1969
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Originally a means of communication between kitchen and customer, the menu has become marinated, garnished, overstuffed, embosomed with verbiage and necklaced with adjectives. It is now characterized, to borrow a phrase from the Forum of the Twelve Caesars in New York, by "a Rising Crown of Pate and Triumphal Laurel Wreath." In other words, it is meaningless...
...menu should not merely list food," says Denis O'Sullivan, a vice president of the New York printing firm of B. R. Doerfler, which turns out menus for 625 different restaurants. "It should be a front-line salesman." Bold typography, two-color art work, odd shapes (a coffee mug, the state of Texas), and archaic or arcane spellings ("Chef's Sallet," "Stake wyth Asparagus," "Colde Lobfter") all provoke the diner's eye into paying attention to the day's specials. The most honest and sardonic sell of all is practiced by the Brookline, Mass., delicatessen...
...Shakespeare. "The funny, far-out menu is a must these days," states Manhattan Restaurateur Shelly Fireman. "The majority of people who dine out are bored with each other and need something to break down the barriers. A way-out menu gives them something to talk about." Alas, the wit is insipid. Along with the "martini-bopper's special," Fireman's own Tin Lizzie restaurant revels in marginalia: "Sit down in our barber chair and enjoy the last living 5? shoeshine, done with real champagne." Minneapolis' Cork & Fork follows each listing with an entry like "Lionel Barrymore...
...THOUGHT THE IDEA was to show what mush it was that Life fed its readers; the parody settles for announcing the menu in cold type...
According to Ross, Boyd J. Britton, administrative vice-president of Radcliffe, agreed yesterday to send the same statement to the Guimarra Grape Company that L. Gard Wiggins, vice-president of Harvard, authorized last Friday. The statement said "Grapes are not on the menu and will not be on the menu in the foreseeable future...