Harryburgundy
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highlandsflyer":8xncq0cq said:It really does depend on the type of cuisine.
I see no real problem with a larger restaurant providing as much choice as their kitchen can sustain, but the way they arrange the menu is key.
For a small place, I do tend to agree a small variety is sufficient.
Concentrate on the quality, not the choice, in my opinion.
However when it comes to wine, it totally pisses me of when you get a choice of only half a dozen. It is easy enough to keep a reasonable stock of wine.
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Yup
That's the cookie cookie...in a City you may well be able to do that, and do it well...but even in London i would say its a big ask....in Cardiff? Hardly gastro city.
Keep it small and keep it fresh I would have thought. Wines lists?...my biggest bug-bear...most restuarateurs buy on price and nothing more