Truth in menu writing?
Feb 8, 2013 | 5:05 pm
#16
Original Poster
Join Date: Aug 2006
Location: NYC
Programs: AA LT G (1MM);DL G, UA GM
Posts: 2,028
But back in the day when restaurants tried to get their food to be as classy as what they were serving on TWA and Pan Am, adding Airline or Cabin, or Galley or some other airplane term to a food name got people who could not afford to take a trip to try it.
Oh those were the days.
Oh those were the days.
Feb 15, 2013 | 9:59 pm
#17
In memoriam
Join Date: Mar 2000
Location: IAD, BOS, PVD
Programs: UA, US, AS, Marriott, Radisson, Hilton
Posts: 7,203
It was called a "Statler chicken breast" (after the Statler
hotels) before there were airlines to speak of.
As far as that restaurant's menu goes, I'd prefix it with the
warning "do not eat."
hotels) before there were airlines to speak of.
As far as that restaurant's menu goes, I'd prefix it with the
warning "do not eat."
Feb 15, 2013 | 10:21 pm
#18
Original Poster
Join Date: Aug 2006
Location: NYC
Programs: AA LT G (1MM);DL G, UA GM
Posts: 2,028
Re: the resto menu: do you speak from first-hand experience? For starters, they're on Restaurant Row, which doesn't promise much. Secundo, they bear a "B" inspection rating (we did survive the seafood platter, though the oysters were pathetic). Third -- oh, why bother. Do you have a recommended Russian restaurant in NYC?
Anyway, the decor is pretty and the vodka is good. "Russian Standard" is the house brand, I think.