There are restaurateurs out there who think a menu just needs to be a list of dishes you offer-nothing more, and nothing less. From food trucks to fine dining, these are the best examples of how to use your menu to its full potential. Read on to learn more about the design elements that can elevate your menu, as well as nine examples of great restaurant food menus that can inspire you. The right restaurant menu design can have a direct impact on your bottom line-and even make a good restaurant into a great restaurant.įor restaurant owners who are looking for inspiration, you’ve come to the right place. In other words, your menu is an important part of a restaurant business strategy. In the best restaurants, a menu is never just a menu-it’s an important tool for communicating with your guests, setting the tone for their visit, and selling them not just the most delicious dishes, but the most profitable ones. Or the new Ice Cube CD.The best restaurateurs know how important their menu can be. “It’s that American cousin that sends you Timberlands. “Every Nigerian knows what that means,” he says. Nigerian at its heart, but influenced by the city it lives in. The restaurant is the “American cousin” of Dept of Culture, he says. He likens the concept to the Japanese listening bars popping up across the city. Balogun wants the restaurant to feel like a buka, the casual cafes that are ubiquitous in Nigeria, but more specifically like a pepper soup joint, where neighbors settle in at the end of the night to listen to new records and eat soup and small chops, the name for Nigerian finger foods. Radio Kwara borrows two sensibilities from Nigeria and one from Japan. Like Dept of Culture, the 20-seat restaurant will likely be reservation only. The chef is still ironing out specifics, but he says the dish will appear on a larger tasting menu with around seven courses. “It’s delicious, but in a country of 220 million people, there are so many other foods.” The restaurant will put another dish in the spotlight - his version of pepper soup, the first course on the opening menu at Dept of Culture.īalogun will offer the soup in three to four varieties, prepared in a row of pressure cookers from a small kitchen that served as the nine-month home of Brooklyn Hots, a restaurant that specialized in garbage plates. “We need to represent more of our cuisine than suya,” Balogun says, referring to the spiced meat that served as an entry point for Nigerian cooking in America. It opens in Clinton Hill at 291 Greene Avenue, near Classon Avenue, later this month. His new restaurant, named Radio Kwara, after the state radio station in Nigeria where his grandfather worked, is one of those stories. There’s a new project on the way from Dept of Culture, the small Nigerian restaurant in Bed-Stuy restaurant that nabbed multiple awards within its first year of opening, including a best new restaurant nomination from the James Beard Foundation and a spot on Eater’s list of the best new restaurants in America.Īt Dept of Culture, owner Ayo Balogun became known for his stories shared around a 12-seat communal table: stories about his grandmother, about Game of Thrones, about smuggling unpasteurized milk, about being a teetotaler.
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