Originally Posted by
number_6
Yes, that is the intended purpose. Make dismal food seem to taste better (by not tasting at all). As the quality of cuisine improved in the US, the martini disappeared from the dining scene for the most part. Now it is making a comeback (though often as cocktails separate from dinner, or as desert). It generally isn't combined with food except in steakhouses with the 40 oz. steak and 12 inch cigar menu.
I noticed M8 had a different take on this, but then this thread has attracted some of my favourite FT writers and opinions can of course differ. Thanks for the information.
A real "steakhouse" martini followed by the massive steak and cigar is definately on my "to do" list once I get our American business going. Any Chicago area recs for such a combination?