The minimalist menu — often, simply a list of ingredients to describe a dish — dominated the 2010s. Thanks to the pandemic, descriptions are back.

On a snowy morning in the mid-’90s, Query presented me with a stack of menus written by venerable chef John Platte, and that's when my foray into dish descriptions really began.

A menu's pastoral descriptions may not be what they seem. By Bonnie Azab Powell, Special to The Chronicle Oct 18, 2006. A group of nine farmers from around the world tour Iowa and Wisconsin this ...

Before menus ever make it to the printer, restaurant owners hire menu engineers and consultants to bury super sneaky psychological tricks into the pretty pictures and mouth-watering descriptions ...

In 1919 the Hotel Pennsylvania, in New York, opened its first restaurant, with offerings notable for their descriptive simplicity: “lamb,” “potatoes: boiled,” and so on. Nearly 100 years ...

Menu descriptions an exotic language of their own. Skip to content. All Sections. Subscribe Now. 55°F. Friday, April 18th 2025 Today's e-Edition. Home Page. News. News; Latest Headlines; ...

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Interestingly, brand names in menu descriptions also help sales, which is why chain restaurants such as T.G.I. Friday's use Jack Daniel's sauce or Minute Maid orange juice on their menus.

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