Quote:
Originally Posted by Culverin
Question for the pros:
1. Reservations.
2. Seats are almost full.
3. Some places no longer have an a la carte, but only offer the set menu.
In theory, these things should mean...
- Predictable numbers, less wastage
- Economies of scale for pushing out similar dishes (more overlap?)
- More slow cooked, braised meals to help push things out easier.
I'm curious if in reality, how much those factors really help?
How many restaurants remove the a la carte?
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You've nailed it pretty much from MY own personal experience, though I've noticed from two years of DoV that seafood selection sell surprisingly better than the "braised" selection. Probably because "braised" lol.
Will agree with westopher that DoV is great for an affordable date in reputable restaurants. Expect to be in for something good, but nothing "omgbestmeal2014300%finediningWOWsogood" good.