Friday, July 16, 2010
Restaurants Restaurant Treasures Hidden Deep in the Folds of the Menu
Posted by Nicki Wood on Fri, Jul 16, 2010 at 7:42 AM
I was seated next to the delightful Douglas Johns, a cook at Pied Piper Eatery, for a Whole Foods cooking class where we learned to cook this:
- A chocolate and fresh fruit torte — not what this blog post is about.
What Johns and I discussed instead was the way some really good dishes get lost on a restaurant menu.
Johns says the most under-ordered item on the Pied Piper menu is the Roasted Veggie Sammie. Roasted zucchini, green peppers and red peppers plus sauteed onion are piled onto thick bread with provolone cheese and pesto mayo. Served with a helping of Piper's handcut onion rings (cut by Johns himself from 30 to 40 onions a day), it sounds colossally good. (Check out a slightly different take on the sandwich at Eric and Katie's Nashville Restaurants blog.)
So, what causes a great dish to disappear on a menu? Does it take a menu engineer? Or just a bigger typeface or a better name? Are there other wonderful finds languishing in Nashville's menus?
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