Our new bistro is opening this next Tuesday. We finally nailed down our menu. Here’s to the upcoming suck, y’all.
Tuesday, 25 Mar 2025
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What makes the cornbread “heirloom?”
very odd mix of language in the menu……you use high end names and specific names for certain things, then have “good butter” listed under the cornbread that isn’t advertised as blue(that will lead to returned plates 100%) you need to have your whole menu speaking in the same level of language……
I want a garden salad with ranch, these yere tal-ler frits things, and a well done burger but don’t put none of them corny chongs on it.
And a sweet tea with no lemon, lots of refills.
Nitpicky little bitch alert (it’s me):
Market price is a pretty old school concept. If you’re getting in fresh product that changes daily, you should strive to print menus daily. Otherwise chalk boards or printed menu attachments work well.
If I see mkt and no details on a crudo, the server is going to have to do a lot to get me to order it. If there’s nothing written for the day, I tend to assume that it’s more of an afterthought and less of a menu highlight.
I only say this because it’s otherwise a very nice menu that shows a lot of attention to detail. (Though it’s pretty unfocused tbh but you’ve already addressed that).
One other nitpick would be that cornbread costs more than mac n cheese and is 1/2 to 1/3 the price of an entree. Many people (southerners especially) will see those mismatched numbers and assume it’s a bad value for the cornbread. I can definitely see how heirloom blue corn and truffle honey get that food cost up to the $2-3/plate range and I wouldn’t recommend messing up your costing over it, but I might try to find some work arounds.
Maybe cut each loaf in half and call it $5/person (assuming the full order enough for 3, getting a portion and a half per person would help add perceived value). Or if it’s a significant part of cost, do the truffle honey as an add-on. You could then also add interest (if you want) with options like sorghum butter, honey butter, truffle honey, etc.
Frankly, I would take regular honey over truffle honey with my cornbread, even if the cost was the same. But that could just be me.
Also meatless spaghetti and red sauce should absolutely not be more expensive than your burger. Something’s waaay off there.
I’d go for yakitori quail, bbq beets (great concept), and shrimp bucatini! I’d love to see some pics when yall launch!
‘Good butter’?
Does everything else use bad butter, or mediocre butter?
Not meant to offend, but offering in a constructive sense: I get bummed when the vegetarian option is spaghetti with red sauce. I can make that in 2 seconds at home. There’s no filling protein. And the fries are out too. I’d pass on this menu. I’m guessing your market doesn’t have a ton of vegetarians though.
Are y’all in Nashville?
Buffalo Trace Bread Pudding…tell me more
In Swedish MKT is used as a short for “mycket” which means “a lot” and I thought that was kinda funny
I’m really just on here to lurk because I wanna know the inner workings of your guys’s operations but when I see a menu with market pricing on it, I know it’s too expensive and fancy for me
Edit: to be clear, this is not a criticism. I just only have ever seen market pricing in vacation destinations and places I can’t afford to eat.
Love the tasting option, wish more places did it.
You need to use the word HERITAGE and HEIRLOOM more for those prices.
This literally looks like it came from the Brooklyn Bar Menu Generator.
[https://www.brooklynbarmenus.com/](https://www.brooklynbarmenus.com/)
You have a lot of once use ingredients.
Customers are going to be asking the wait staff “what’s that?” about your ingredients a lot.
Nduja butter? Togarashi? Frico? Sambal?
I see the pork chop comes with three. Can I get that with the chicken?
The oysters need mignonette.
Gambas is the only one with a .5 on it, either drop it to 17 or raise it to 18.
After each title, some of the descriptors are super simple (good butter) and others feel like they need a secondary explanation.
Some of the descriptions seem a bit pretentious to me. Very ordinary food with very high prices. Even the burger is $20 and it’s not even something special like lamb
Heritage pork chop : and three what?
Am I he only one that hates seeing MKT on the menu. 100% I’m not ordering those items unless I’m absolutely craving them
Personally I absolutely hate ‘market’ price placeholders on a menu. I will never order those dishes, nor even enquire. Never seen a steak/frites priced that way to be fair, which I can only assume means the type of steak is subject to quality and maybe size variation.
this chef sniffs his own farts like he’s sniffing wine
First thing I see is “Heirloom Cornbread” (what’s that?) followed by “good butter,” and I immediately know this menu is going to be fucked up.
Not disappointed.
Menus don’t need innovation. And they shouldn’t just list random ingredients from the dishes. What dish is the Bucatini? Is it literally noodles, shrimp, lemon, and chilis? Or does it have a sauce with those in it? What kind of meat is the Burger? Dry age grind of what? How is it trimmed? You’re not grinding the pellicle right? What part of the chicken is Joyce Farms Chicken? I’m southern, so I know what a meat and three is, but your menu only has three sides. Are those the ones that come with it?
If you’re designing this to get your customers to engage with the waiters, don’t. Just hire waiters that have social skills and tell them to chat up the tables.
Seems like there’s a lot of positive response here, but this sub is full of foodies. Not saying that’s bad, but from someone outside of the echo chamber (this was on my All feed) this menu sucks.
Please forgive a broke, unemployed dude, but … $20 for a bowl of pasta with no protein is offensive to me. At least these days.
$20 for a burger that doesn’t come with fries is atrocious
Meat and three.. you only have the three side options available?
As someone with allergies, I would have no idea what to order here. Maybe some (gf, df) stars or ‘can be made’
That menu is all over the place.
Meat and 3 and we only have 3 so..
This seems like a place that’s trying too hard to be trendy and unique. Not trying to judge but I guess I just did so idk.
What do the asterisks indicate?
good butter 👍
Ah yes. Everyone’s favorite italian/mexican/asian/bbq/burger joint.
Are you sure you don’t wanna throw nachos and pizza on that menu too?
I hope you’re learning something from this roast bc if not, you’re going to the hard way
Go get ’em!!
The chefs tasting reads a little too vague for me. Your servers will be spending a lot of time explaining to guests what that means. 5 items from the menu or off the menul? How many from the appetizer, how many sides, entrees? Does it have raw stuff in it? Do they come in smaller serving sizes than if I ordered it a la carte ? How do the chefs decide? Are you just trying to get rid of stuff that aren’t selling? Can you tell me what I’m getting so I can sub out things I don’t like? Etc.etc. etc…….. e..t…….c…..
The menu is very frenetic but is tied together real nice by seemingly high quality, seasonal and local ingredients. Diverse and multicultural without seeming fusion or cliché. I like that.
I have written a fuck tonne of menus and this one reads well. On top of that your offerings sound well crafted and accessible. I would have expectations of a good meal. I have a couple suggestions…you use accoutrement twice and they have different leanings, perhaps change one to a different synonym? I don’t think the word ‘artisanal’ works for hot sauce. If you made it, give the name something unique to your place. Lastly, and my only question about a particular dish is the steak, herb butter AND au poivre? I’d think fat overkill here so if it’s a peppercorn crusted steak and there’s no brandy, cream, & demi then maybe delineate the process so a guest isnt confused. I wanna eat here though.
The “heirloom cornbread” and the “tallow frites” are fucking killing me 😂
why do people hate using the words “appetizer” and “entree”. I don’t think anyone has been upset by those words, but I know of many people that are tired of menus calling them stuff like “small plates” and “mains”
Pick anything you want for 20 or pick the myyyysrery box for $90!
35 dollars for a pork chop seems pretty stout.
If I’m buying a $20 burger, I better be getting a side.
selling a burger without the fries is criminal.
I think it’s “sauce au poivre,” not “au poivre sauce.”
WTF is macaroni gratin?
Please, for your chefs tasting send out 5 burgers at least once.
They all look delicious. I’m sure I’d love anything I ordered.
I’m worried, though – it looks like almost every dish needs unique ingredients and prep. Hopefully I’m flat wrong and everything goes great, but this means taking a bath buying, storing, and prepping ingredients that don’t get used if one dish sells poorly.
Can you put up the market prices somewhere where people can see. I always get embarrassed asking what the cost is of market priced seafood, and would so much rather not have a huge surprise. Does anyone else feel this way?
Fuck me there is a lot of bullshit buzz words … if I saw this on a window before walking in, I’d walk away ..