Posted on 04/22/2021 7:23:04 AM PDT by mylife
Last March, Danny Lee was about to reformat the menu for the spring season at Anju, one of the three restaurants he co-owns in Washington, D.C. It would be the chef's first substantial menu change since the restaurant opened a few months prior.
"Then the pandemic hit, and we had to, overnight, reformat our plans and create a menu that could travel well for takeout," he said. A little over a year later, with the restaurant at 25-percent indoor capacity and outdoor seating offered on a small patio, they're finally serving guests in person again, but his menu strategy has shifted.
There's still a large focus on dishes that travel well, yes, but also a growing number of specialty dishes meant to be enjoyed in-house, including Lee's version of hwedupbap—seasoned rice topped with house-cured salmon, tobiko, and a pineapple chojang. That's just one example of how chefs are reconsidering their menus to account for this moment.
(Excerpt) Read more at foodandwine.com ...
One of the nine things...prices are higher.
Im with ya
Just saw an Ad for Cracker Barrel with a mixed couple and daughter , the white guy had the fried chicken and his black wife and daughter had green salad , LOL
was he eating watermelon and greens?
so ridiculous
First world problems
i saw that, too. Even Cracker barrel is getting on the “everybody has a black spouse in America” bandwagon.
“that’s before we get to the unhealthy vs healthy food/preparation methods”
What, you don’t like every entree to include at least a half a stick of butter?!?
It’s a trickle-down salad. The cow eats the salad and we eat the cow.
FIVE GUYS BURGERS & FRIES
One thing different for me - I’m through tipping inner city types, since they now elect people who use rioting and the threat of rioting as political weapons.
What, you don’t like every entree to include at least a half a stick of butter?!?
+++++++++++++++++++++++++++++++++++++++++++++++++++++
Real butter is great - it’s the polyunsaturated vegetable seed oils (PUFAs) that I do not ingest.
“hwedupbap” - What pompous bs. Did he name that from his bowl of alphabet soup? If customers can’t pronounce it, they aren’t going to order it. With a handheld covid infected menu, at least they can point to it when ordering.
Two wasted hours sitting in an over priced restaurant, smh. That’s one of the many reasons I don’t eat out. I’ve eaten out... well, make that gone through the drive thru once in well over a year and that was only because we were out all day with medical appointments. No thanks. It takes half an hour for dinner to be home cooked and on the table and that includes a couple of FR posts between pot stirrings. No getting primped and dressed. No wasted travel time or gas expense. No tipping the valet or waiter. No using public restrooms. No wondering how many sweat droplets or coughs or unwashed chef hands tossed my salad.
“Our barrel cactus fruit and prickly pear is foraged daily when in season by our chefs” - Foraged? Seriously? The chefs go out into the desert and forage for cactus? And in their white coats??? Yeah, and I’m driving that turnip truck by them as readers of this fall off the back end. Proper clothing for picking cactus is boots, heavy jeans (not that designer style that’s all cut up), long sleeves and maybe a jacket and leather gloves. And frankly, it’s not worth the effort, btdt.
house-cured salmon...they found a package under the sink.
/s
The chefs are flexing their woke muscles.
We no longer eat out.
We even pack our own food on road trips now.
Problem solved.
The typical combine 5 random ingredients and call it a dish.
I’m all in for some good bulgogi or bimibap.
Looks like you had an accident with that steak, too... some sort of green fungus or something on top.
I just want some french fries!! It’s been over a year since I’ve been in a restaurant.
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